Japanese salmon and Norwegian salmon are different in taste and growing environment.

1. Different taste: Japanese sea salmon is hard in taste and not suitable for raw food. Norwegian salmon comes from the freezing deep sea, and its meat is cleaner, healthier, softer and firmer, so people like to eat it raw.

2. The growing environment is different: Japanese salmon grows in warm waters, and there are a lot of plankton and bacteria in the ocean, and it is also a wild fish, so Japanese salmon is easy to have parasites. Norwegian salmon in Norway, however, is only 2-5 degrees Celsius in winter, and even in summer, the temperature is only about 2 degrees Celsius. This environment is very suitable for the growth of young and adult salmon.

Introduction to Salmon

Salmon is a cold-water highly migratory fish belonging to the family Salmonidae. Salmon's English name is Salmon, which sounds like three words. Salmon is also called salmon. The body is spindle-shaped, the back of the body is silvery blue, and there are black spots above the lateral line. The sides of the abdomen gradually turn from silver to white, and the fish of salmon is special orange.

Salmon is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and America. Salmon mainly inhabits the oceans in the northern hemisphere, especially in the Sea of Okhotsk and Bering Sea. When it is mature, it swims upstream and returns to the river where it was born to lay eggs. Salmon eat plankton when they are young, but when they grow up, they appear carnivorous and eat fiercely, and often jump on the water to compete for food. Salmon migrate to lay eggs, and all the females and males will die after laying eggs.

refer to Baidu encyclopedia-salmon for the above contents.