Vanilla salmon

Salmon is also known as salmon or salmon, known as salmon, mainly in the northern Pacific and northern Europe, Asia and the Americas. Salmons are flat on their sides, their backs are raised, their teeth are sharp, their scales are small, they are silver gray and they have orange stripes for the spawning period. Salmons are close and beautiful, and they are pink and resilient. Salmon is the most produced and well known in Norway. But the best-quality salmon are from the Alaskan Sea in the United States and the English Sea in England. salmon is one of the more common fish raw materials for Western food. How to select salmon (in 100 degrees) is as fresh as other fish. According to the first-class BOSS, a senior Japanese troupe, salmon are not new, but are seen in taste, hand and colour. Colour: Fresh salmon will have a hidden flow of light, with a sense of lush. And if you don't have fresh salmon, you'll lose it, and it's darker. If you buy an original salmon, you'd better take a closer look at the salmon. Fresh salmon are red, but fresh salmon are black. Hand: Fresh salmon will feel elastic and press it slowly. The unfresh salmon are dead and the wood is inelastic. Taste: The fresh salmon entrance feels full, oily and saturated. As for non-fresh salmon, there is a sense of dispersion and decay at the entrance. In addition, if it were to go to the wholesale market to buy the original salmon, it would be preferable to pick up the ice fish that arrives on that day, since some poor marketing chambers place the fish that they cannot sell in cold storage, unfrozen and re-sell it on the next day, which, after repeated unfrozen fish, increases protein decomposition and raises concerns about hygiene and quality。