When eating salmon raw, you can slice it and put it on ice or dry ice. Mix soy sauce or incense with mustard. For people with general gastrointestinal function, you can choose to dip in soy sauce directly without mustard.
Usually, at the high temperature above 70℃, the beneficial fatty acids in salmon will be destroyed. Because it is a polyunsaturated fatty acid, it is also the easiest to oxidize at high temperature, and even the vitamins in salmon will disappear.
If you want to cook, you'd better take the fast-food cooking method, which can be boiled, steamed and fried. You can eat it immediately when it is three to seven ripe, and the taste and taste are in place when it is five ripe.
When eating undercooked salmon, as long as it is a qualified product purchased through formal channels and the quality is guaranteed, the number of parasites and microorganisms will be small and it is safe.
Four fried salmon
Wash salmon and dry water for later use; Slice ginger, garlic and lemon; Take a small bowl and pour a little fresh shellfish sauce, add more black pepper and add ginger and garlic; Add a little salt to the sauce, squeeze a little honey and mix well; Cut the salmon evenly several times, and spread the prepared sauce evenly on the salmon by hand; Pour all the remaining flavor juice on the salmon and marinate for 10 minutes or more; Heat the pan, pour in a little olive oil, remove the excess juice of the salmon, and fry it on medium-low heat until it is 70% to 80% ripe. Finally, pour the remaining flavor juice on the surface and sprinkle with lemon pieces.