Tuna sashimi and salmon sashimi are both very popular fish with high fat content. Because tuna is rich in fiber, the meat quality of tuna is relatively better, but salmon sashimi is relatively better, fresh and tender, and it is good to cook sashimi, sushi or pan-fried.

Introduction to salmon:

Salmon (Oncorhynchus), also known as salmon, salmon and salmon, belongs to teleost, Salmoniformes and Salmon, mainly distributed in the waters bordering the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean, and is a highly migratory fish with cold water, and is praised as the "Emperor of the Ice Sea" by the international food community.

There are more than 30 kinds of salmon with commercial value, the most common ones are two kinds of trout (three-trout and golden trout) and four kinds of salmon (Pacific salmon, Atlantic salmon, Arctic white-spotted salmon and silver salmon).

Brief introduction of tuna:

Tuna family (scientific name: Thunnini): It is a group of marine fish under the order Scombroidea, Scombridae.

There are 5 genera 15 species of tuna in this family, and the size of each species is very different. The smallest tuna is bonito, with a maximum length of 50 cm and a weight of 1.8 kg. The largest tuna is Atlantic bluefin tuna, with a maximum length of 4.6 meters, a weight of 684 kilograms and an average length of 2 meters. It is believed that its life span can be as long as 50 years.

Tuna is tapered at both ends, with a moderate mouth and well-developed teeth. The branchial membrane is not attached to the pharyngeal isthmus. Scales are cycloidal, usually small, and their body color is metallic, usually blue and silver. Tuna has dark bands and fins. The dorsal fin is composed of 9 to 27 closely arranged fins, and the ventral fin has 6 fins.