Salmon is a type of fish that is rich in unsaturated fatty acids. The benefits of eating salmon not only improve brain health but can also prevent Alzheimer's disease. Of course, there are many ways to prepare salmon, with baked salmon in foil being a common one. This article will explain some dietary facts about salmon.
How to Cook Salmon
Different parts of the salmon have different cooking methods. It is important to note that if you are eating it raw, you must choose fresh or fresh-frozen salmon.
The Middle Section and Belly of the Salmon
This part of the fish has a higher fat content, which is also very evenly distributed. The fish muscle appears bright orange with a glossy sheen from the fat. The flesh is very tender, and the rich fat provides a wonderful melt-in-your-mouth texture.
Therefore, I personally think that fresh (or fresh-frozen) fish from this section is best eaten raw. It is an excellent choice whether made into "sashimi" or a salad.
The preparation is also very simple. Slice or dice the fish, and according to your personal preference, pair it with different seasonings such as wasabi and Japanese soy sauce, vinaigrette, salad dressing, etc., and eat it directly.
Of course, you can also add some vegetables or fruits according to your preference, which will make the flavor and nutrition more balanced.
Honey Lemon Glazed Salmon
The Tail Section of the Salmon
The tail section has relatively less fat, so the texture is comparatively worse. Therefore, this part of the fish is generally not recommended for raw consumption but is more suitable for cooking methods such as pan-frying, grilling, stir-frying, or stewing.
When cooking, you can pan-fry or grill it whole, or you can remove the fish fillets first and then use them for fried rice or to make fish floss, which are also great choices. Additionally, pairing salmon with ingredients like tofu to make a stew is also excellent in terms of both nutrition and flavor.
Salmon and Vegetable Roll
The Salmon Skin and Bones
Many people consider the skin and bones of the fish to be unappetizing. But I actually love these two parts. For the skin, after patting the surface dry with a paper towel, pan-fry it until both sides are crispy and fragrant, then sprinkle some salt and pepper. The taste is absolutely fantastic.
Every time I make this dish, it's gone before I can even take a picture! For the bones, you can either pan-fry them or use them to make fish soup, both of which are very flavorful.
Fennel Root Pan-Fried Salmon
How to Store Salmon
1. Storage temperature: 0-4°C, with a stable temperature.
2. Storage environment: Low temperature and humid.
3. Use a packing box with drainage holes at the bottom.
4. promptly pour out melted ice water or remove the water-absorbing layer that is full of water.
5. Use plastic film before adding ice to prevent direct contact between the fish and water.
6. Place the whole fish on a bed of ice for insulation, and cover it with crushed ice or small ice cubes.
7. Using a refrigerated display cabinet for display yields better results.
Prosperity Trawled Salmon Sashimi