Salmon is a deep-sea fish, which is rich in high-quality protein and unsaturated fatty acids. The crude protein, crude fat, crude ash and moisture in fresh salmon muscle samples were 21.66%, 7.37% and 69.01%respectively, and the crude protein, crude fat and crude ash in dry muscle samples were 69.89%, 23.78% and 6.07% respectively.
Protein in salmon muscle contains 18 amino acids, accounting for12.93%, accounting for 43.17% of the total amino acids. The types of essential amino acids in salmon muscle are complete and the proportion is balanced.
Salmon is rich in trace elements, including four major elements such as calcium, magnesium, manganese and phosphorus, and three trace elements such as iron, copper and zinc.
Edible value:
The flesh color of salmon is bright red or orange, and the meat color is bright red. The main products are chilled salmon, frozen salmon, chilled and frozen salmon fillet, fish steak, fish fillet, smoked salmon and roe sauce. Its meat is tender and delicious, and it is suitable for steaming, roasting, braising, sashimi (sashimi) and other cooking methods.
Salmon, with its unique color, flavor and excellent quality, has always been regarded as a treasure in fish and occupies an important position in international aquatic product production and trade. In Europe, America, Japan and other developed countries, the market sales are strong, and it is still growing with strong momentum.