The king salmon, or king salmon, also known as Chinook salmon, is named after the indigenous Chinook people of the Pacific Northwest and is the largest species of wild North Pacific salmon. It can be found in rivers in western North America, from Northern California to Alaska to Japan and the Arctic Ocean, and monarch salmon has also been introduced to other parts of the world, such as New Zealand.
In terms of flavor, king salmon is widely regarded as one of the best salmon species. Wild king salmon has thick flesh and a rich fat consistency, full of fresh fish flavor and slightly sweetness. The fat of king salmon is so delicate that sushi-grade salmon belly is considered as delicious as sushi-grade tuna belly.
Alaskan king salmon are not raised on large farms or enclosures. Comparing king salmon to farm-farmed salmon like Atlantic salmon, king salmon has a stronger flavor, firmer texture, and less greasy.
The flesh of a typical king salmon ranges from reddish-orange to pink. All salmon eat small marine crustaceans (shrimp, krill, and crab) rich in astaxanthin, a carotenoid found in most marine organisms. Carotenoids are natural pigments such as β-carotene, which gives carrots an orange color, lycopene, which gives tomatoes a red color, and astaxanthin, which gives lobsters' shells red. The ability of salmon to metabolize and store orange-red pigment carotene in their muscle cells depends on their genetic makeup.
In 2019, U.S. commercial fishermen caught 9.9 million pounds of kingless salmon, compared to 290 million pounds of sockeye salmon. Perhaps the biggest reason for its high price is king salmon for its rarity. #Seafood##食品安全 #
