Salmon meat is compact and delicious, with orange-red color and elasticity, and its raw taste is smooth. However, this delicious fish is easily infected by a parasite called "Anisodes". There are two ways to kill parasites: high temperature means cooking fish before eating. Generally, parasites are harmless to human body after being cooked. If you eat it raw, you can use the method of low temperature freezing. In order to kill the larvae of Anisodes sashimi, the European Union stipulates that seafood must be frozen at minus 20 degrees Celsius for 24 hours before it can be put on the market, while the US Food and Drug Administration recommends freezing for 7 days (if it is minus 35 degrees Celsius, it can be shortened to 15 hours). It is illegal to sell salmon directly to consumers in the European Union and the United States without any freezing and insecticidal procedures.

However, according to the nutritionist's advice, it is best not to eat salmon raw, but it should not be overcooked. If it is overcooked, there will be no nutrition. Just cook it in 6-7 minutes at most.

About salmon in the market

At present, most of the salmon on the market are farmed, and most of them call themselves "Norwegian salmon". However, in March of 20 15, China banned the direct import of whole salmon from Norway, for fear that it would carry ISA virus (salmon infectious anemia). Therefore, most of the salmon on the market comes from Chile, and Chilean salmon has always been affected by ISA virus infection. Moreover, due to the high density of cage culture in Chile, farmers usually need to apply a lot of chemicals to kill parasites parasitic on the surface and body of salmon. The British health department detected a carcinogen named "amethyst" in the salmon exported from Chile (it is mainly a chemical used to prevent parasites in the process of breeding), and the export of salmon from Chile was also hit hard, and the price dropped all the way.

Salmon is a well-known seafood. The orange-and-white appearance and rich and soft taste, whether as sushi sashimi or cooked food after frying, make people drool. However, if you walk around the market, you will find that there are many fish with different appearance, texture and taste, which are also called "salmon". If you ask the merchants, you will find that these "salmon" have various "prefixes": Norwegian salmon, imperial salmon, red salmon, Alaska salmon, etc., and even a strange name combination of "freshwater salmon" has appeared.