Eating raw fish might not be easily accepted by many people, but salmon is indeed most nutritious when eaten raw. When eating raw salmon, you can slice it thinly and arrange it on ice or dry ice. Mix Japanese soy sauce or aromatic soy sauce with wasabi. For people with normal gastrointestinal function, you can choose to omit the wasabi and dip the salmon directly in the soy sauce.
Typically, at temperatures above 70°C, the beneficial fatty acids in salmon are destroyed. Because they are polyunsaturated fatty acids, they are also most prone to oxidation at high temperatures. With prolonged high-temperature cooking, even the vitamins in salmon will be completely destroyed. If you must cook it, it is best to use quick cooking methods such as boiling, steaming, or pan-searing, but never deep-fry. Cook it to a medium to medium-well doneness and eat it immediately. At medium doneness, the texture and flavor are at their best, offering a unique taste.
When eating salmon that is not fully cooked, there is no need to worry about parasites and microorganisms. As long as it is a合格 (qualified) product purchased from a regular channel with quality assurance, the number of parasites and microorganisms will be very small, and it will be very safe. Generally, the fresher and healthier the fish, the fewer the microorganisms, so it is essential to buy fresh fish.