In supermarkets, some salmon is sold in sections, which facilitates processing and preservation. It also makes it easier for consumers to assess the quality of the salmon. If there are one or more white lines in the flesh, it is farmed; in contrast, wild salmon has firm flesh with almost zero fat content, so there is no visible white fat.
Currently, the most common imported seafood in the market comes from Japan, Norway, and the United States. Yao Jun from the Alaska Seafood Marketing Institute said that to ensure quality, wild seafood is generally supplied with corresponding certificates. "For example, the Alaska Seafood Marketing Institute in China issues corresponding certificates to suppliers for seafood imported from the United States. If consumers have any questions when purchasing, they can request these certificates for verification." Additionally, Mr. Yao introduced several simple methods for selecting high-quality salmon.
Methods for selecting high-quality salmon:
1. Look at the appearance
2. Look at the flesh
In supermarkets, some salmon is sold in sections, which facilitates processing and preservation. It also makes it easier for consumers to assess the quality of the salmon. If there are one or more white lines in the flesh, it is farmed; in contrast, wild salmon has firm flesh with almost zero fat content, so there is no visible white fat.
3. Look at the texture
Generally, the texture of wild salmon is very firm, similar to eating lean meat, while the texture of farmed salmon is relatively "loose".