The salmon we can buy is usually divided into two types: fresh (chilled) and frozen. The two can be easily distinguished by their shape, smell, color and texture. Renn teaches you to distinguish

1. Fish eyes and gills

If we can see the whole salmon, we can also judge by the fish eyes and gills. The eyes of fresh salmon are clear and the pupils are dark and shiny. The gills are bright red in color and accompanied by red mucus. On the other hand, the gills of stale salmon will turn black.

2. Fish skin and fish meat

If there is one or several white stripes in the fish meat, it is farmed; on the contrary, wild salmon has firm meat and almost zero fat content , so the white fat cannot be seen. Fresh (chilled) salmon has clear black and white skin, and the surface is covered with a layer of intact, bright silver scales, which is translucent and shiny. The fish meat has clear lines, a bright orange-red color, and a faint oily sheen, which is very beautiful. However, the skin of salmon that is frozen and then defrosted is not firm enough, and the scales are easily broken and dull. The color of the fish flesh, although also orange-red, lacks luster. At the same time, we can clearly see that the color of the fish meat and fish skin is dark.

3. Elasticity and smell

Fresh (chilled) salmon feels firm and very elastic. It can bounce back quickly after being pressed with your fingers without leaving any residue. trace. The smell has a strong aroma of fish oil and ocean, with a faint nutty aroma.

The frozen and then thawed salmon feels soft to the touch and the meat is loose. After pressing with your fingers, you can see obvious marks and lack of elasticity. When you squeeze it with a little force, you can also clearly observe the water seeping out of the fish meat. It smells like a fishy smell, which is somewhat unpleasant.

4. Texture and taste

Fresh (chilled) salmon, when eaten raw, has a tender texture, rich fish oil, and melts in your mouth. The taste is fresh and full of ocean flavor. After cooking, the meat is still plump, the soup is rich, and the taste is delicious and not greasy.

Salmon that has been frozen and then thawed must not be eaten raw. The texture of the cooked meat is also relatively woody, the soup in the fish is basically unable to be locked in, and the taste is slightly fishy. Some special cooking methods are needed to enhance the taste.