With orange-red fish and delicate white fat stacked to create a perfect texture, plump flesh and a captivating aroma, salmon is a delicacy that gourmets are obsessed with, and people can't get tired of eating it. As a typical marine fish, salmon has a strong marine flavor, and if you are lucky enough to eat the freshest salmon, you will also taste its fresh breath similar to plants, so Chinese highly respect salmon.
In Japanese restaurants in China, salmon is listed on the menu of almost every house, but what is the status of salmon in Japan?
Foodie Cai Lan has been angry about this situation of superstitious salmon in China, living in Japan for many years, and he is deeply accomplished in food, he said that Chinese does not understand Japanese cuisine at all, japanese authentic Japanese food stores will never sell salmon, and salmon in Japan is generally only available in low-end shops such as cheap rotary sushi restaurants and school canteens.
The most controversial and topical question about salmon points to a question: Is red trout really a salmon?
In August 2018, the China Fisheries and Circulation Association issued a draft group standard, Raw Salmon, which proposes to stipulate that rainbow trout can be marketed as raw salmon raw materials. Prior to this, the earliest replacement of salmon with red trout was in 2004.
This led to a "true and false" salmon dispute, what is salmon? Is rainbow trout a salmon or not?
In other words, the "salmon" we often say in our daily life actually refers to salmon in a broad sense, that is, salmon, which contains many different species of fish, such as Atlantic salmon, Pacific salmon (such as red salmon, dog salmon, silver salmon, the famous New Zealand monarch salmon, etc.), and even some freshwater trout.
Actually, "salmon" in the true sense of the word "salmon" refers to Atlantic salmon. Wild Atlantic salmon have become endangered due to centuries of overfishing, so almost all of the Atlantic salmon commonly found in the market come from farms in Norway, the Faroe Islands, Iceland, Chile and elsewhere.
<h1 class="pgc-h-arrow-right" > so what kind of fish is the red trout? </h1>
At the heart of the debate over whether red trout is a salmon is: How can a red trout, a fish that lives in a freshwater area, pass off as a marine fish? It is indeed a type of salmon (salmon) in the freshwater domain (retention type), but do not think that there is only one species of rainbow trout.
The original species of the red trout is not a freshwater species, and it is also migrated to the sea like other salmon, but it was domesticated into a freshwater species in Japan, and then after artificial breeding, several varieties appeared, and some of the rainbow trout variants were even more valuable than some salmon.
Descending sea migration refers to the migration of some aquatic animals to the ocean to spawn and reproduce when freshwater is growing and sexually mature.
The native (wild) species of red trout are also widely distributed, from the Kamchatka Peninsula in Russia to the west coast of the North American continent (pacific side), including Alaska, Canada, The American Lijian (the United States) and parts of northwestern Mexico.
The Japanese began cultivating the red trout during the Meiji period, and they migrated it to rivers and lakes everywhere. The transplanted rainbow trout enters the breeding period 2 years after birth and lays eggs from October to March of the following year. After spawning, they do not die, and they can be laid multiple times in their lifetime.
In the seasonal spring to autumn, the living waters of Japan's cultured red are considered clean, so there are generally no parasites, and they can be eaten raw, as for those cultivated in other places, it is difficult to say.
Compared with Atlantic salmon, rainbow trout has a lower fat content, and raw food may have a slightly lower taste and flavor. In fact, the most suitable cooking method for rainbow trout is salt roasting.