(This article is about 1400 words, about 4 minutes to read)
<h1 class="pgc-h-arrow-right" data-track="1" > ask: What is salmon? </h1>
According to FDA regulations, the scientific name of salmon is Salmon, which refers specifically to "Atlantic salmon", and the name of salmon is Trout. The two can still be clearly distinguished in their complete state, but once the head is removed, it is almost impossible to distinguish who is who just by looking at the fish.
In 2018, the China Industrial Fisheries Association issued the team standard (public draft) of "Raw Salmon", but it was removed from the shelves in only 3 days. [1]
This is mainly because the definition of salmon is classified as a salmon that can be eaten raw. However, rainbow trout as a freshwater fish, raw food will have a very high parasite risk, especially in some unknown traders, informal markets and some small restaurants, there is indeed a case of "rainbow trout sashimi" posing as "Atlantic salmon", once the two are put into a standard, rainbow trout can be eaten raw, the risk of parasitic infection will be greatly increased.
Therefore, the best way is to choose a trusted brand, supermarket, restaurant, and then buy or eat salmon sashimi; in other cases, "salmon" is not eaten raw.
<h1 class="pgc-h-arrow-right" data-track="12" > ask: Are salmon parasites? </h1>
Commercially available "raw salmon" is usually frozen (-20°C for more than a week /-35°C for more than a day), which can kill most of the parasites. If it is a "rainbow trout", it is often not frozen to kill parasites, and there is a safety risk.
Ready-to-eat raw aquatic products, the following parasites [2] Ready-to-eat raw aquatic products should not be detected, and the following parasites should not be detected [2]
Of course, full heating maturity is the safest from the safety point of view, the best is heating, such as pan-frying, making soup, stir-frying, etc., we can refer to the "next kitchen".
<h1 class="pgc-h-arrow-right" data-track="22" > Q: Does high temperature destroy Ω-3 fatty acids in salmon? </h1>
Yes, the longer the cooking time, the higher the temperature, and the higher the degree of destruction. During the cooking process, the heating in the fish will occur a series of complex reactions, such as the oxidation of unsaturated fatty acids, which in turn leads to a decrease in the fat quality of the fish, and even produces the harmful substance trans fatty acids (TFA) of the human body, all the cooking methods for salmon, it is best to control within 30 minutes [3].
<h1 class="pgc-h-arrow-right" data-track="27" > asks: Is salmon high in nutritional value? </h1>
Quite high, especially in farmed Atlantic salmon, the content of polyunsaturated fatty acids is very high, especially DHA, which is a possible nutrient for infants and young children, and is a raw material for brain nerve and retinal development.
100g of Atlantic salmon per week can provide adults and pregnant women with nearly a week's DHA needs (about 1100mg/100g), in other words, expectant mothers eat palm-sized salmon every week, and basically do not have to eat additional DHA supplements
There are also claims that salmon is rich in vitamin D, but some studies have shown that the vitamin D content in salmon is unstable in both wild and farmed.
<h1 class="pgc-h-arrow-right" data-track="37" > Q: Is salmon seriously polluted? </h1>
Taking Norwegian salmon as an example, in 1999-2011, a study quantified pollutants (such as dioxins and PCBs, heavy metals and organochlorine pesticides, etc.) in farmed Norwegian salmon, and after analysis, found that the levels of mercury, arsenic, dioxins, PCBs and DDTs in Norwegian farmed salmon fillets were reduced, and according to safety assessments, 1.3 kg of salmon per week is currently allowed to be consumed [4]. Eating 2 and a half pounds of fish a week, most people simply can't eat so much, so eating salmon normally, safety is still guaranteed.
As for wild salmon, the European Food Safety Authority recommends that both wild freshwater and deep-sea fish are at risk of parasites.
<h1 class="pgc-h-arrow-right" data-track="44" > ask: How much fish should be eaten?</h1>
The FDA's recommendation is 12 ounces per week, about 340g, and about 100g (4 ounces) for adults with a palm-sized fish.
In simple terms, adults eat a fish the size of a palm about 3 times a week, and the volume will shrink a little after cooking.
Resources
[1]https://www.sohu.com/a/246978001_744299
[2] GB10136-2015 National Food Safety Standard Animal Aquatic Products
[3] Yang Huicheng, Lan Mengzhe, Lin Rouling, Wu Xiaotong, Yuan Lang, Zhong Hanshi, Wei Xiaoqun. The effect of cooking time on fatty acids in fish[J].Journal of Food Safety and Quality Inspection,2019,10(18):6233-6240.
[4]https://www.sciencedirect.com/science/article/pii/S016041201400302X?via%3Dihub