Japan is composed of Hokkaido Island, Honshu Island, Shikoku Island, Kyushu Island 4 large islands and thousands of small islands, surrounded by the sea on all sides, clean waters, relatively low pollution, extremely developed fishery resources, fishing fleet size is also very large, fishing volume ranks first in the world all year round, it is reasonable to say that Japan's seafood can be completely self-sufficient, but in fact, Japan is the world's top seafood importer, which is not unrelated to the Japanese love to eat fish and picky about the quality of ingredients.
<h1 class="pgc-h-arrow-right" > why are most of the salmon in Japanese food stores made in Norway? </h1>
Sushi is the main delicacy of Japanese food restaurants, and all kinds of fish sashimi are the main ingredients of sushi, of which salmon is the most consumed fish, accounting for about half of the sashimi sold by Japanese food stores. Whether it is a low-end rotary sushi restaurant, an izakaya, or a supermarket, a high-end sushi shop there are many salmon sashimi for sale, but there is an interesting phenomenon, Japan's northern sea is also rich in salmon and autumn salmon, but the Japanese who love salmon, but almost never eat their own country-made salmon, the vast majority of which are salmon imported from Norway, what is going on?
Salmon has a scientific name "Atlantic salmon", which directly limits its life scope, that is to say, only salmon from the Atlantic Ocean are real salmon. Salmon are born in freshwater rivers in their infancy and will not leave the river where they were born to return to the Atlantic Ocean when they grow up. Salmon itself is a cold-water migratory fish, known by the gastronomic community as the "emperor of the ice sea", suitable for growing in 12-15 degrees of water temperature, so only high latitude oceans can meet.
And Japan's "salmon" grows in the Pacific Ocean, the sea temperature is usually between 20-24 degrees, for salmon is too hot, this water temperature will have a large number of plankton and bacterial life, plus salmon is wild fish, it is easy to eat small fish with parasites, so it is normal for Japanese not to eat domestic salmon, after all, they like to eat sashimi the most, eat parasites on trouble. Therefore, for salmon made in Japan, customers are afraid to eat it raw.
<h1 class="pgc-h-arrow-right" > what's so good about Norwegian salmon? </h1>
Generally speaking, the meat ingredients are wilder than the breeding, the price is more expensive, but salmon is just the opposite, wild salmon eat some small fish and shrimp, its own physique is easy to infect with xeno-pointed nematodes, breeding will not have this problem.
Norway belongs to the Nordic region, the temperature in winter is only 2-3 degrees Celsius, the summer is only about 20 degrees Celsius, the annual temperature difference is not particularly large, the sea temperature in the entire North Atlantic region is relatively low, whether it is juvenile salmon or adult salmon are more conducive to survival. Norway's salmon rearing is relatively close to the Arctic Ocean, the water quality is very good, and there is very little Norwegian industry and little anthropogenic pollution of the seawater.
Salmon is a very important type of seafood export in Norway, but also quite emphasis on word of mouth and quality, according to the latest report of the Norwegian Veterinary Board, for many years the amount of antibiotics used in the Norwegian salmon farming industry is almost zero, consumers can rest assured to enjoy this safe and healthy food.
<h1 class="pgc-h-arrow-right" what are the benefits of eating salmon >? </h1>
Salmon sashimi is one of the most popular Japanese ingredients, the taste is extremely sweet and delicate, the price is moderate, widely popular, in addition to the wonderful taste, salmon OMEGA-3 content of one of the highest food sources, since the 1970s, scientists found that living in Greenland Eskimos mostly fish as a staple food, such eating habits make them rarely suffer from cardiovascular disease, the OMEGA-3 fatty acid research began to gradually deepen after finding that this substance has many benefits for health, A normal meal of salmon provides the amount of omega-3 fatty acids that the body needs for 1 week.
There is no earth-shattering secret behind the natural delicacies of Norwegian salmon, it is the natural environment and the correct way of breeding that gives salmon a fresh taste and ingredient quality that is eager to catch people, and if possible, you can often eat some Norwegian salmon.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.