Japan by the Hokkaido Island, Honshu Island, Shikoku Island, Kyushu Island, four large islands and thousands of small islands, surrounded by the sea on all sides, the waters are clean, the degree of pollution is relatively low, the fishery resources are extremely developed, the fishing fleet is also very large, the fishing volume perennially ranked first in the world, it is reasonable to say that Japan's seafood can be completely self-sufficient, but in fact, Japan is the world's top-ranked importer of seafood, which is not unrelated to the Japanese people This is not unrelated to the Japanese people's love of fish and their pickiness about the quality of ingredients.

Why is most salmon in Japanese restaurants Norwegian?

Sushi is a staple of Japanese restaurants, and sashimi is the main ingredient, with salmon being the most consumed fish, accounting for about half of all sashimi sold in Japanese restaurants. Whether low-end sushi restaurant, izakaya, or supermarkets, high-level sushi store have a lot of salmon sashimi for sale, but there is an interesting phenomenon, Japan's northern waters are also rich in salmon and autumn salmon, but love to eat salmon Japanese, but almost never eat their own country salmon, the vast majority of salmon imported from Norway, which in the end, what is going on?

Salmon has a scientific name "Atlantic salmon", which directly limits its range of life, that is to say, only from the Atlantic salmon is the real salmon. Salmon are born in freshwater rivers when they are young, and only when they grow up do they leave the rivers where they were born and return to the Atlantic Ocean. Salmon itself belongs to the cold water migratory fish, known as the "king of the ice sea" by the gourmet world, suitable for growing in the water temperature of 12-15 degrees, so only the high latitude of the ocean can meet.

Japan's "salmon" grows in the Pacific Ocean, seawater temperature is usually between 20-24 degrees, for salmon is too hot, this water temperature will have a large number of plankton and bacterial life, coupled with the salmon is a wild fish, it is very easy to eat to carry on the parasites of the fish, so the Japanese people do not eat their own salmon is also normal, after all, they are the most favorite eat sashimi, eat parasites, and then eat the salmon, the Japanese people do not want to eat salmon, they are the most favorite! Sashimi, eat parasites will be trouble. So for Japanese salmon, customers are afraid to eat raw.

What's so great about Norwegian salmon?

Generally speaking, meat ingredients wild to be better than farmed, the price is more expensive, but salmon is just the opposite, wild salmon eat some small fish and shrimp, their own body is susceptible to infection with heterotrichous nematodes, farming will not have this problem.

Norway belongs to the Nordic region, the temperature in winter is only 2-3 degrees Celsius, summer is only about 20 degrees Celsius, the annual temperature difference is not particularly large, the entire North Atlantic region of the sea water temperature is relatively low, whether it is a young salmon or adult salmon is more conducive to survival. Norwegian salmon feeding from the Arctic Ocean is relatively close to the water quality is very good, while the Norwegian industry is very little, man-made pollution of seawater is also very little.

Salmon is a very important type of Norwegian seafood exports, but also pay considerable attention to the reputation and quality, according to the Norwegian Veterinary Authority's latest report, the Norwegian salmon aquaculture industry over the years the amount of antibiotics is almost zero, consumers can rest assured to enjoy this safe and healthy food.

What are the benefits of eating salmon?

Salmon sashimi is one of the most popular Japanese food, the taste is extremely fresh and sweet and delicate, affordable, popular, in addition to the wonderful taste, salmon OMEGA-3 content of one of the highest food sources, since the 1970s, scientists found that the Eskimos living in Greenland, mostly fish-based diet, such a diet allows them to rarely suffer from cardiovascular disease, on the OMEGA-3 fatty acid research began to gradually in-depth after the discovery of this substance has many health benefits, and a normal meal salmon can provide the human body with 1 week of omega-3 fatty acids needed.

There is no secret behind the natural flavor of Norwegian salmon, it is the natural environment and the right farming methods that give salmon the freshness and quality of ingredients that people are looking for, and if you have the means, you can still eat some Norwegian salmon regularly.