The salmon we eat is not produced in Japan. Most of it is imported from Canada, Chile, and Norway. The Japanese also eat salmon. They also eat imported salmon and do not eat salmon produced in their own country. In the Hokkaido region of Japan, there are relatively many wild salmon, and the main known ones are pink salmon and dog salmon. In Japan, people call chum salmon, and its English name is chumsalmon. It is a famous seafood in Hokkaido, Japan, so this fish is very common in the local area and is also a fish that local people like to eat.

It is true that there was no habit of eating raw salmon in Japan. Old Japanese restaurants would not serve salmon as a recipe to customers, and traditional sushi restaurants did not make sushi made with salmon. The reason is very simple, that is, there is a parasite problem in salmon as Mr. Cai said, because the salmon cannot be eaten raw. (There are parasites in many fish in Japan, such as mackerel). And many people can often eat salmon when they go to Hokkaido. A lot of ways to eat it is to bury the salmon in the snow. When it's time to eat it, cut it into small pieces and grill it over a fire before eating it. In other words, you can use the freezing method to remove strange insects.

Salmon is an amphibious fish species in rivers and seas. Therefore, unlike other deep-sea hygienic fish suitable for making sashimi, salmon travels from deep sea to shallow sea and then to rivers. Because rivers are easily polluted, salmon inevitably carries a large number of parasites that are harmful to the human body. It is good to use it in cooking, stewing, steaming, sauce, etc. During these processes, the parasites in the salmon will be killed. However, the Chinese people are now following the trend of salmon sashimi, but most of them seem to ignore the parasite problem.

According to statistics from regulatory authorities, from 2010 to 2014, the main reasons for unqualified imported salmon in my country were harmful organisms, microbial contamination, unqualified sensory inspection, pesticide and veterinary drug residues, environmental pollutants, biotoxins, and non-food products. Unqualified additives and food additions, unqualified certificates, etc. Among them, harmful organisms accounted for the largest proportion, reaching 59.69. Especially in 2014, 122 batches were detected, with a proportion as high as 79.22. The reason for failure was the detection of parasites such as Anisakis.

The more criticized practice of salmon is "conveyor belt sushi". In a restaurant where human body temperature is suitable, salmon is simply the best culture medium for bacteria, multiplying and multiplying exponentially. It’s better not to eat salmon like this. Oh, by the way, why did the Japanese give up salmon so quickly? It’s because in their food culture, there are too many seafood that can be eaten raw. Even if you don’t eat salmon, there are many other choices.