Distinguish the appearance (not killed, sliced) first. Salmon has a sparkling luster, which will reflect light faintly under the light. The fish body is flat on its side, its back is raised, its teeth are sharp, its scales are silver-gray and fine, and there are orange stripes during spawning. The surface of rainbow trout is dark, and the sexual mature individuals has a wide and bright red rainbow band in purple and pink along the lateral line. The fish body is spindle-shaped, slightly flat on the side, with a large mouth and oblique crack.

02

Look at the texture of the fat layer of the slice: the salmon sashimi is fatty and white, the fat texture is thick, loose and obvious, and the meat color is orange and bright; The white texture of rainbow trout is hard and thin, the color of fish is light orange, and the fat line is not obvious.

03

It tastes fleshy. Salmon bite in the mouth is full, soft, fleshy and delicious. Rainbow trout bite hard wood and have no fat comfort.

04

Look at the price The most expensive is Norwegian salmon, the market price is about 100 yuan/kg, while the domestic rainbow trout is about 30 yuan/kg. So if you want to buy salmon, the price is lower than 50 yuan/Jin, it may be rainbow trout, or it is stale.

The salmon in the cafeteria with tens of dollars is basically fake! Really, salmon is very expensive. If you eat a few pieces, it will cost more than 100 yuan. Does the merchant not lose money?

Many sushi restaurants in China also use fake salmon, especially those with cheap prices. If you eat sashimi, but you eat cultured rainbow trout, you will be in trouble if you are infected with parasites.

05

Look at the thickness of fish fillets: salmon is generally cut into thick pieces; However, rainbow trout can't be cut so thick because of its hard meat, otherwise it will be hard to bite, and it is usually very thin.

Special tips

In short, the salmon sashimi with cheap price, reddish meat color, thin sashimi thickness, narrow and clear fat texture and dull meat surface is probably rainbow trout.

Rainbow trout cultured in fresh water is easy to be infected with parasites, so be careful when eating raw.