Salmon (Oncorhynchus), also known as salmon, salmon and salmon, belongs to bony fish, Salmoniformes and salmon, mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean. It is a cold-water highly migratory fish and is praised as the "Emperor of the Ice Sea" by the international food community. Studies have shown that tuna and salmon are delicious, nutritious and rich in bioactive substances such as EPA and DHA.
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There are many kinds of parasites in wild salmon, among which anisole is the most common, which is easy to cause abdominal pain and diarrhea, but marine parasites cannot survive in human body for a long time. Comparatively speaking, farmed salmon may have fewer parasites. It is worth noting that rainbow trout cultured in fresh water is sometimes used for sashimi, but its risk is far greater than that of salmon.
This is because parasites in freshwater fish can survive in human body, and the most common one is liver fluke. So rainbow trout cultured in fresh water can't be eaten raw. Anisodyne will freeze to death. According to foreign standards, the US Food and Drug Administration in Shanghai recommends freezing at minus 20℃ for more than 24 hours or at minus 35℃ 15 hours.