Which countries and regions are salmon producing areas distributed in?
Salmon is also known as northern trout, chum salmon, hunchback fish, salmon, magao fish, etc. It is one of the more commonly used fish ingredients in Western cuisine, mainly produced in the Atlantic Ocean, the Pacific Ocean, the Great Lakes of America, and the Heilongjiang River basin. It is an anadromous migratory fish. Now let us take a look at where the salmon producing areas are distributed!
The distribution of salmon producing areas
Salmon is one of the world's famous commercial fish, with producing areas mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia, and America. Wild salmon is produced in the northern Atlantic and Pacific Oceans, with the main producing areas being Alaska in the United States and Canada, and Russia and Japan also have a small amount of wild salmon.
The growth habits of salmon
Salmon is an anadromous migratory fish. After living in rivers and streams for 1 to 5 years, it then enters the sea to live for 2 to 4 years. The spawning period is from August to January of the following year. During the upstream spawning migration, they leap over small waterfalls and small dams, and after a long journey and untold hardships, they can finally reach the spawning grounds, and they do not feed during this time. Around July to October each year, thousands upon thousands of salmon go to the Adams River section in the upper reaches of the Fraser River in Canada to reproduce.
Only after going through layer upon layer of difficulties can salmon reach a calm lake surface in the farthest upstream to spawn. After spawning, the salmon die, ending their lives. The newly hatched fry will return to the ocean again, and after growing up, they will once again migrate in groups along the route their elders took. Strangely, they can always accurately find the place where their mother spawned, repeating the same tragic and heroic journey.
How to choose salmon
1. Do not believe any advertisements such as “Norwegian wild salmon”. This is because the salmon that Norwegians eat is basically all farmed.
2. Fresh salmon suitable for raw consumption is bright and red in color, with white lines, which are the fish's fat. Non-fresh salmon is orange-yellow or even lighter.
3. Fresh fish meat has a very firm texture when eaten raw, with a chewy feel. On the contrary, non-fresh fish has relatively loose meat.
4. If it is to be used for mixing salads or baking pizza, it is recommended to choose vacuum-packed smoked salmon, which is relatively better than chilled fresh fish. However, smoked salmon is not suitable for making sushi, because after processing it is relatively salty and has already lost its own flavor.