Is salmon a sea fish or a freshwater fish?

Salmon is a kind of fish with rich nutrition and delicious meat. Salmon is loved by many consumers, so do you know whether salmon is sea fish or freshwater fish?

Is salmon a sea fish or a freshwater fish?

Salmon is a cold water fish. Inhabiting fresh water and sea water, it is a migratory fish. Originally inhabiting the northern Pacific Ocean, it took 3 to 5 years to live in the ocean (usually reaching sexual maturity at 4 years old) before making reproductive migration in groups in summer or autumn. According to the time of tracing the river, it can be divided into two biota, summer type and autumn type, and only autumn type can be traced back to Heilongjiang in China. Most of them spawn downstream, and only a few reach the upstream to lay eggs. They go up the river, traveling day and night, painstakingly, and can advance 30-35 kilometers every day and night. whether they encounter shoals, canyons or rapids waterfalls, they do not retreat and rush through numerous obstacles to their destination. Adult fish do not feed after entering the period of freshwater reproduction.

How do you eat salmon?

There are many ways to cook salmon. Scandinavians like to eat smoked or pickled salmon. The cooking method that can well retain nutrients is the first choice for Asians. Wash the salmon and cut it into thin slices of 0.3-0.5cm. When eating, dip in the soy sauce and green mustard in the small plate. It tastes excellent and is easy to make. In addition, there are fried, boiled, dipped, roasted, baked and so on. Salmon body is a treasure, according to the characteristics of each part can use the most suitable cooking methods to make a variety of delicacies, salmon can be divided into four parts: the head is rich in oil and collagen, suitable for steaming, braising, boiling soup, baking, etc.; fish fillet meat is meticulous, low oil content, can be used as sashimi, can also be used for Chinese cooking ingredients such as fried rice, oil bubbles, etc.; fish tail can be boiled soup or used as soup bottom Fish brisket is the fattest part of salmon and the best raw material for sashimi. It is also suitable for deep-frying and stewing Chinese food. It is worth noting that high temperatures can cause muscles to tighten and become tasteless, so hot processing should not take too long, add less seasonings that can mask the original flavor, such as fennel, pepper and soy sauce, and add more soup when stewing, the water must be stewed over fish.

Salmon has more parasites, so when eating salmon, you need to pay special attention to eating fish that meet the standard.