What is salmon?

What is salmon? To answer this question, we must first find out the origin of the name salmon.

According to textual research, Chinese salmon, which was first put forward by Hong Kong and Taiwan, is the transliteration of the English name salmon, because the English pronunciation of salmon is similar to that of Sanwen, while the Chinese translation name of salmon should be salmon or salmon.

Salmon is not a taxonomic name for fish, but a trade name for some salmon or trout fishes. As a salmon, his muscles must be solid and elastic, with a clear white texture and a crimson or orange color. So to be exact, salmon should be orange salmon, salmon meat, salmon trout. The international term for salmon and trout is confused. salmon fishes are habitually called salmon trout fish. There are different kinds of salmon in the consumer market in different countries. Norwegian salmon is mainly Atlantic salmon, Finnish salmon is mainly farmed red meat, and salmon in the United States is mainly Alaskan salmon.

Salmon plays an important role in the modern fish classification system, including a large group. Most species have the characteristics of backriver migration, that is, fresh water is born, grows in the ocean, migrate to the original stream to spawn and then die. It is rich in omega-3 fatty acids (20-carbon-5-enoic acid EPA, 22-carbon-6-enoic acid DHA and 22-carbon-5-enoic acid DPA), which are the main components of brain gold and deep-sea fish oil. Therefore, it is today's world-wide high-grade aquatic consumer goods. In the salmon family, species called salmon are concentrated in two genera, salmon and salmon, each consisting of eight species, the most famous of which are six species of Pacific cannabis: King cannabis (king salmon), red cannabis (red salmon), silver cannabis (silver salmon), hunchback cannabis (fine scale salmon), masuha and autumn cannabis (autumn salmon) and one of the salmon genera: Atlantic cannabis (Atlantic salmon).

In addition, rainbow trout, which is classified from the salmon genus in the past to the present salmon genus, is a worldwide farmed fish. The above-mentioned salmon, as a commodity, has become the largest trading group of aquatic products in the world. The resources of salmon caught in the wild are limited, which is far from being able to meet the needs of the world market, thus forming an upsurge of salmon culture around the world. the earliest artificial cultivation is rainbow trout, Atlantic salmon and silver salmon. The rainbow trout culture of foreign salmon is mostly used to cultivate large fish in all females, which is easy to make into fish fillets, steaks and fish segments to supply supermarkets, with a small amount of 150ml 250g. The most popular specification in Chinese mainland consumer market is about 750g, which is suitable for ordinary families and banquets. Most of the salmon imported into China in the early days came from northern Europe, mainly Norway. The total import of chilled Atlantic salmon (not live Atlantic salmon) is about 20,000 tons per year, so some people are used to calling it Norwegian salmon. In recent years, Chinese mainland is engaged in large-scale production of silver salmon, king salmon and Atlantic salmon as well as rainbow trout mariculture. It is expected that China's self-produced salmon with high freshness, low price and high quality will soon occupy the main consumer market of Chinese mainland.

Farmed salmon and trout grow fast and have strict requirements on water quality, so their finished products are not polluted, so they are natural green food and are welcomed by consumers. However, the muscles of farmed products are mostly white because of the lack of some ingredients in natural bait in their feed. In order to improve the quality of goods and meet the needs of consumers for salmon, producers add a kind of carotenoid called astaxanthin in the feed, the addition amount is 40Mel 60mg per kilogram of feed, after a period of time, the muscle of the product can be colored to form a muscle texture consistent with natural fishing products and show orange-red, which improves the quality of the product. This coloring process is called indirect coloring or physiological coloring, which is quite different from the dyeing of some foods. Astaxanthin used for coloring are imported carotenoids, that is, the precursor of vitamin A, is a nutrient, which can also improve the nutritional composition of fish. In addition to astaxanthin, in order to ensure muscle quality as a feed produced by salmon, there should be strict requirements, such as the protein content in the feed ≥ 45%, including fishmeal protein ≥ 1max 6, fat ≥ 20% composed of fish oil and soybean oil, and 15 vitamins and necessary mineral salts must be added.