Is salmon better eaten raw or cooked?

Salmon is a relatively common seafood. Generally, salmon is used to make sashimi. The meat of salmon is relatively tender. If you eat salmon raw and then dip it in mustard or a specially prepared sauce, the taste is also better. However, there are certain things to pay attention to when eating salmon raw. Not all salmon from all origins can be eaten raw. Let me tell you whether salmon is better eaten raw or cooked.

1. Analysis from the nutritional value

In addition to being rich in protein, a variety of fat-soluble vitamins and minerals, what we value most about salmon is that it is rich in ω-3 polyunsaturated fatty acids, which is also a nutrient mentioned earlier that is very beneficial for preventing and reducing the risk of cardiovascular disease. Every 100 grams of salmon contains 2.7 grams of omega-3 polyunsaturated fatty acids, which ranks among the top among seafood. In addition to playing a positive role in the prevention of cardiovascular diseases, ω-3 polyunsaturated fatty acids are also very beneficial to the health of brain cells, nerve centers, and retina, and have a significant promoting effect on the fineness and radiance of the skin. Knowing the above health benefits, it can be said that salmon is a very suitable and necessary food for business white-collar workers, students and the elderly. However, this nutrient has a disadvantage, which is that it will be lost in large quantities or even disappear completely under high temperatures. Therefore, in order to retain effective nutrients, it is recommended to eat salmon raw. But if you want to enjoy raw salmon safely and deliciously, you need to consider the following issues.

2. Different origins, different raw and cooked

Nearly 95% of the salmon on the market in my country comes from Norway in the Atlantic Ocean in Northern Europe. The sea here is clear and pollution-free, and it is close to the Arctic with a very cold climate. Therefore, the salmon produced here is safe, high in fat, and has a relatively high content of ω-3 polyunsaturated fatty acids. It has a rich and smooth taste and is very suitable for eating raw. The other part of salmon is produced in Japan and the United States in the Pacific. The salmon produced there has a slightly harder texture and is mostly eaten in the form of pickled and smoked dishes.

3. Freshness is an important factor in raw and cooked food

It usually takes 40-48 hours from Norway to the first-level wholesale markets in Shanghai and Beijing. During this period, there are generally no major problems with cold chain management, and freshness and safety are relatively guaranteed. However, the salmon has to go through many links from the wholesale market to the consumer's table, and some factors will affect the freshness of the salmon, such as: storage time, environment, temperature, utensils, etc. If you eat stale salmon, it may cause histamine poisoning and contamination by bacteria, parasites, etc., which is harmful to your health.

4. Raw and cooked cooking methods are particular

On the premise of ensuring the freshness, those who like to eat raw salmon should pay attention to several aspects. First of all, you must purchase and eat raw salmon in a store or restaurant with guaranteed hygiene, and make sure the fish fillets are placed on ice bags to maintain a certain low temperature environment. Try to eat the salmon with condiments such as mustard and ginger juice that have certain bactericidal and cold-relieving effects. This is both delicious and safer.