Salmon is known as a "treasure in water", which is rich in nutrients and unsaturated fatty acids. protein in fish contains 18 amino acids, and the content of protein is significantly higher than other fish. Salmon has the functions of lowering blood lipid and cholesterol, preventing and treating cardiovascular diseases, and omega-3 fatty acids are essential substances for brain, retina and nervous system, and have the effects of enhancing brain function, preventing and treating Alzheimer's disease and preventing vision loss, so many people like to eat it. However, in today's market, some unscrupulous merchants will put anthocyanins in the feed of rainbow trout at a sky-high price, so that the meat of rainbow trout becomes very similar to that of salmon, and they will sell it as salmon meat for profit. If you buy rainbow trout, the biggest problem is not the money you pay, but the problem that rainbow trout may contain parasites.

First, look at the fat layer. Fat and fat is a major feature of salmon, and the red and white fat layer can be said to be its iconic feature. In comparison, the fat layer of rainbow trout is obviously worse than that of salmon. Second, look at the size. Authentic salmon is big, so the sliced fish will be big and thick, while rainbow trout is small, so it should be much smaller than salmon slices. Then look at the color. Third, look at the texture and color. Salmon: It has high fat content, orange-yellow meat color, whiter white pattern on the surface, wider lines and blurred edges. Rainbow trout: Low fat content, thin lines and hard edges, that is, red and white are obvious. Fourth, look at the epidermis. What is caught and cut now is basically rainbow trout, and rainbow trout has scales emitting rainbow luster on both sides of its body, but salmon does not.

Fifth, the taste. Salmon: Because the relatively high-quality salmon can be cut very thick, the entrance is firm and full, and the fish oil is rich and has the feeling of melting. Because of its elasticity, when chewing, there will be the feeling that the meat constantly squeezes the teeth and mouth. The cooked salmon is pink in color, fresh and delicious, sweet in mouth and delicious. Rainbow trout: I don't feel this way. Rainbow trout is more chewy, but it is not so fragrant because of its low fat. After being cooked, rainbow trout is darker in color, and the entrance is dry and dry.