Salmon, also known as salmon, is mainly cultivated in Taiwan Province Province. If it is wild, the production season of salmon is about 10- 12. The quality of salmon produced in Norway, Alaska and other places in the United States is the most recognized, and the processing of fish products here is also very active.

Salmon is born in fresh water, then transferred to seawater to grow, and then returned to the same fresh water to breed. Salmon is one of the rare fish in the world, with few scales and thorns, and delicious meat, which is suitable for all ages.

However, it should be noted that although salmon meat is suitable for sashimi, it is best to disinfect the fish before eating because it is easy to have parasites. In addition, it can also be made into health food fish oil. Salmon is rich in protein, calcium, iron and vitamins, among which unsaturated fatty acids can reduce bad cholesterol.

How to judge the freshness of salmon slices?

Usually when buying fish, we will judge whether it is fresh from the fish body or gill, but how to judge the sliced salmon for sale? In fact, from the fish skin, the freshly sliced salmon skin should be attached to the fish. If it has peeled or has no moisture, it may indicate that the freshness is not so high; It can also be seen from the sliced fish that the fish is watery and shiny orange, indicating that it is a fresh sliced fish.