Is salmon a saltwater fish or a freshwater fish? Read on and you will understand

Salmon is a fish that is rich in nutrients and has delicious flesh. Salmon is loved by many consumers, so do you know whether salmon is a saltwater fish or a freshwater fish?

1. Is salmon a saltwater fish or a freshwater fish?

Salmon is a cold-water fish. It inhabits freshwater and seawater and is an anadromous migratory fish. It originally inhabited the northern Pacific Ocean, and after living in the ocean for 3-5 years (usually reaching sexual maturity at age 4), it forms groups in summer or autumn for reproductive migration. According to the time of upstream migration, it can be divided into two biological groups, the summer type and the autumn type; only the autumn type swims upstream into the Heilongjiang River within China. Most spawn in the lower reaches, and only a few reach the upper reaches to spawn. They swim upstream along the river, traveling day and night without rest, and can advance 30-35 kilometers every day and night. Whether they encounter shallow shoals and gorges or rapids and waterfalls, they do not retreat, breaking through layer after layer of obstacles until they reach their destination. After adult fish enter freshwater for the reproductive period, they do not feed.

2. How is salmon eaten?

There are many ways to cook salmon. Northern Europeans like to eat smoked or cured salmon. Cooking methods that preserve the nutritional components well are the first choice for Asians. Wash the salmon and cut it into thin slices of 0.3-0.5 cm. When eating, dip it in the soy sauce and green wasabi in a small dish. The taste is excellent, and the preparation is simple. In addition, there are also stir-frying, boiling, dipping, roasting, baking, and so on. The whole salmon is a treasure. According to the characteristics of each part, the most suitable cooking method can be used to make all kinds of delicious dishes. Salmon can be divided into 4 parts: the head is rich in fat and abundant collagen, suitable for steaming, braising in soy sauce, making soup, and baking; the fillet has delicate flesh and low oil content, and can be used as sashimi, and can also be used in Chinese cooking ingredients such as fried rice and oil-blanching; the tail can be used to make soup or as a soup base; the belly is the fattiest and most delicious part of salmon, the best raw material for sashimi, and is also suitable for deep-frying and stewing in Chinese food. It is worth noting that high temperatures will cause the muscle to tighten and lose flavor, so when cooking with heat, attention should be paid: the time should not be too long, and few seasonings that can mask the original flavor should be added, such as fennel, pepper, and soy sauce; when stewing, add more soup, and the water must cover the fish.

Salmon has relatively many parasites, so when eating salmon, special attention is needed, and you must eat fish that meets the standards.