There are many parasites in wild salmon, with Anisodes being the most common. Comparatively speaking, there may be fewer parasites in farmed salmon. The competition in the living environment of wild salmon is very fierce. In order to survive, it takes three years to mature, so the muscle tissue is developed, the fat content is low, the meat is soft and firm, and there is a feeling of eating lean meat.

Cultured salmon lacks natural competitive environment and sports space, and the feed is composed of high fat and high protein, which is generally fat and strong, and can quickly grow to more than 20 kilograms in less than 1 year. The fish is tender and rich in fat, and the white fat line can be seen on the fish, and the taste is soft.

The nutrition of wild salmon is slightly higher than that of cultured salmon. The experimental results show that farmed salmon is also good in nutrition, with comprehensive amino acid composition, high in total essential amino acids and flavor amino acids, so it is a food with high nutritional value.

Method for selecting salmon

1, color: the color of salmon is bright and the meat is firm; The fish skin is smooth and not turbid; Fish is orange-red, and the fat distribution is like marble.

2, feel: fresh salmon feels elastic, and it will slowly recover itself when pressed, while fake salmon feels inelastic.

3. Taste: Fresh salmon tastes firm and full, with rich fish oil, sweet taste, smooth meat, even fat and not too greasy. The fake rainbow trout is lighter in color, chewy and easy to distinguish in taste.

People's Daily Online-Clearly Eat Salmon