Is salmon eaten raw?

As we all know, salmon is a fish with high edible value. It is called the "king of fish", the best fish, and the most popular fish among the people. Anyone who has watched Japanese movies knows that Japanese people love salmon, a fish that can actually be eaten raw or cooked. Let’s distinguish between eating salmon raw and cooked below, and learn how to eat salmon raw.

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 contains rich ω-3 polyunsaturated fatty acids. 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. 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.

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.

It’s not difficult to judge the freshness of salmon. If you can see the whole salmon, first check whether the skin and scales are intact and shiny; whether the fish eyes are clear and not turbid; whether the inside of the fish gills is bright red, with a clear structure and not messy; the fish gills have no fishy smell, but the smell of oysters; and the fish body is elastic when pressed with fingers. If you are looking directly at the cut fish meat, first check whether the surface of the meat slices has an oily luster; the color is bright and not dirty; the red and white textures are clear and the boundaries are distinct; and it is elastic and not loose when squeezed by hand.

Learning to judge the freshness of salmon can ensure a certain degree of safety when eating it raw.

4. Raw and cooked cooking methods are particular