Look at the head size: salmon farmed in the deep sea, its export requirements fish body length of more than 1 meter, weighing more than 12 pounds; and counterfeit salmon head will be smaller, body length of about 40 centimeters, the weight of more than 3-8 pounds or so. Look at the color of the fish: if the salmon meat has been cut, you can identify the color of the fish, salmon meat is more orange-red; fake salmon meat color is not as bright as authentic salmon, more inclined to dark red.

Look at the size of the head: salmon is farmed in the deep sea, and its export requirement is that the fish is over 1 meter long and weighs more than 12 pounds; while the fake salmon will be smaller in size, with a length of about 40 centimeters, and weighing about 3-8 pounds.

Look at the color of the fish: If the salmon meat has been cut, you can identify it by the color of the meat, which is orange-red; the color of the fake salmon meat is not as bright as that of the authentic salmon, and it is more inclined to dark red.

Look at the texture of the fish: You can also look at the texture of the fish to identify the real salmon. Authentic salmon has a very obvious white texture on the flesh, and the texture is very regular, clear, and complete; while the texture on the flesh of the fake salmon is not obvious or the texture is very fine, and the direction is very scattered.

Look at the slice thickness: authentic salmon meat is very tender, you can cut thin slanting slices, there are also cut thick blocks; and fake salmon because the meat will be harder, so usually not cut thick blocks, more is cut thin slices, or bite up more difficult.