But that's not what it means when we say it at the Chinese table.
Salmon is mainly said to be the Heilongjiang side, also belongs to the open river fish, strictly speaking should be a kind of Pacific salmon, although belongs to the Pacific salmon family, but belongs to the salmon family.
And what we call salmon is said to be Pacific salmon imported from Northern Europe, so these two fish are not the same.
Now the market price of salmon is much more expensive than the big toadfish, so many merchants will be salmon posing as salmon to sell to consumers, but of course it is not necessarily that the imported is the real salmon.
Imported Norwegian and Finnish salmon are 100 percent artificial, because wild Pacific salmon is loaded with parasites, and exported salmon must have a certificate of captivity.
Farmed salmon are fed with astaxanthin, and so-called salmon with bright red flesh is not necessarily good.
Our salmon is basically all wild, so it contains parasites, so the market price is cheaper, but the salmon roe is very good.
The white stripes on the flesh of salmon are dense and large, but imported salmon is not always this dense.
Whether in the country or abroad, most of the salmon with salmon to fill the role of salmon a lot, like the Japanese salmon, KFC salmon rolls.
Of course, there are also the kind of domestic places that specialize in selling salmon, Jingdong Luobei Hall, you can go to see, recommend the Northeast native.
So you can buy the original.
China's food culture has a long history, there must be a better understanding of this piece than me, I hope that what I said today can help you recognize the difference between salmon and salmon!