The fattest part of the salmon is in the belly, and the food department of the department store cuts it into pieces for sale. But the oily one is the belly side. Japanese are the neatest and most beautiful, so cut it off. Occasionally you can find it in the market. The best thing in salmon is belly ribs. When I fry in a pan, the oil naturally comes out. This is the only salmon I can accept.

Generally, fish will remove the meat after peeling, because the meat is brown, with high myoglobin content, firm taste and low oil content, and will not feel greasy. I think China people's feelings about salmon are mostly sashimi, and sushi is almost always eaten raw. Salmon tastes good when cooked. The back is generally more suitable for putting cooked food. There are many ways to do it, which are generally very simple. Sprinkle some salt and pepper casually, marinate for a while, and pour some lemon juice after frying. It's delicious.

Living habits

Salmon is a cold-water fish. Living in fresh water and seawater, it is a kind of anadromous fish. Salmon is a cold-water migratory fish that lays eggs upstream. They originally lived in the northern Pacific Ocean and lived in the ocean for 3-5 years before migrating in groups in summer or autumn (usually reaching sexual maturity at the age of 4). According to the upstream time, it can be divided into summer biota and autumn biota, and only autumn biota enters Heilongjiang in China.

Most of them lay eggs in the downstream, and only a few of them reach the upstream to lay eggs. They go upstream day and night, working tirelessly, and can advance 30-35 kilometers every day and night. No matter whether they encounter shallow canyons or rapids, they don't flinch and rush through many obstacles until they reach their destination. Adult fish do not eat after entering the fresh water breeding period.