CATDOLL : CATDOLL: What are the standard sizes of Norwegian salmon? Where is Norwegian salmon produced?

1. What is the standard size of Norwegian salmon?

Norway has the largest production of salmon and is also very famous. Salmon is large in size, with an adult fish generally 0.8-1.6 meters long and weighing about 5-20 kilograms per fish. It has few bones and orange-red meat. Chinese restaurants prefer large fish.

In Norway, the salmon we often use are generally smaller in size, and the quality of 4-5 kg ​​is also very high; in most parts of Europe, 5-6 kg salmon are also very popular. But Asian diners prefer larger salmon over 6 kg. "In Norway, no one eats wild salmon. The local Norwegians eat salmon farmed in cages in the ocean and fjords. Therefore, the imported Norwegian salmon are all chilled farmed salmon, and the internal organs should have been cleaned.

2. Where does Norwegian salmon come from?

Salmon is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and the United States. Norway has the largest salmon production and is also very famous, but the best quality salmon comes from the waters of Alaska in the United States and England in the United Kingdom.

The salmon sold on the domestic market mainly comes from Chile, the Faroe Islands, Scotland and Canada, but there are not many salmon from Australia and Norway.

The meat of fresh salmon is bright orange-red in color, the meat is elastic, the skin is smooth, the fat is distributed like marble, and there are clearly visible white stripes. The fish meat bounces back quickly when pressed with your fingers.

Salmon grows in cold sea water and is rich in fish oil. The more water you use to wash it, the more oil it will secrete. After you buy the salmon, you can gently use kitchen oil-absorbing paper to absorb the oil on its surface.

3. What is the taste of Norwegian salmon?

1. Fresh and juicy. 2. Norwegian salmon grows in the cold North Atlantic Ocean, where the water is clear and the food is abundant, making its meat firm and rich in fat, so it tastes fresh and juicy. 3. In addition, Norwegian salmon has delicate meat and rich taste, which is chewy but not too hard. It is suitable for various cooking methods, such as frying, baking, steaming, etc., to meet the needs of different tastes. At the same time, its rich unsaturated fatty acids also make the taste richer, giving people a mellow feeling.

4. What are the characteristics of Norwegian salmon?

View Price

Price is the simplest and most direct way to distinguish. The market price of Norwegian salmon is generally 80-100 yuan per catty. If you buy it at a price lower than this, be careful, because you may not buy real Norwegian salmon.

Look at the color and texture

Norwegian salmon has a distinct characteristic, which is that the fat content is relatively high, the meat color tends to be orange-yellow, and the fat lines on the meat surface are more obvious, that is, the lines are relatively thick and white. Another thing is the thickness of the fish fillet. Due to the quality of the meat, the slices of Norwegian salmon are generally thicker.

Look at the gloss and taste

Norwegian salmon has a shiny feel under the light and looks oily. High-quality Norwegian salmon has a full and firm taste, full of elasticity, and feels like fish oil in the mouth.

5. What is the growth cycle of Norwegian salmon?

There are four stages of growth for Norwegian farmed salmon:

Stage 1: Roe (fertilized eggs)

Norwegian salmon farming started in land-based cultivation bases. After a long period of hard work, the Norwegians analyzed the characteristics of salmon broodstock, used advanced technology to control the breeding period, extended the salmon production season, and improved the quality of salmon.

Like wild salmon, Norwegian salmon are fertilized in fresh water, and their fertilized eggs are kept at a constant temperature for about 80 days before hatching.

Stage 2: Fry

The hatched salmon are called "fry" and their source of nutrition is their own yolk sac. Two to six weeks after hatching, the fry can start eating feed and are transferred to larger freshwater fish ponds.

Stage 3: Juveniles

After 10-16 months in freshwater ponds, the salmon are ready to be transferred to seawater.

At this stage, although each salmon weighs less than 60-100 grams, they have already gone through the important "silvering" transition period. This transition period allows the salmon to survive in seawater and become "smolts".

Stage 4: Adult salmon

To become "juvenile salmon", salmon need to continue to be cultivated in the Atlantic Canyon farm for 14-22 weeks. In order to ensure the cultivation of healthy Norwegian salmon, Norwegians have formulated a granular feed with 70% vegetable ingredients and 30% marine ingredients. The nutritional content of this feed is the same as that absorbed by wild salmon in the ocean.

6. What is the difference between Norwegian salmon and Chilean salmon?

They are the same type of fish, what is the difference between Norwegian salmon and Chilean salmon?

1. Norwegian salmon: small head, pointed mouth, light yellow meat, thick and solid white fat layer, and plump appearance; it tastes fragrant and sweet, with a long aftertaste, but the meat of Norwegian salmon is easy to fall apart and is difficult to preserve and transport.

2. Chilean salmon: Chilean Pacific salmon is now widely circulated in the market, divided into Chilean Atlantic salmon and Chilean Pacific salmon; Chilean Pacific salmon is very similar to Norwegian salmon both in appearance and in how it is cut.

3. The difference between Norwegian salmon and Chilean salmon: The tails of Norwegian salmon and Chilean Atlantic salmon do not have pockmarks, and the meat of Norwegian salmon is reddish in color, large but very lean. The meat feels soft when cut and does not fall apart easily. The taste is sweet but not fragrant.

4. Norwegian salmon is redder in color, leaner, and has a thinner fat layer than Chilean salmon, making it easier to preserve. The price of Chilean salmon on the market is lower than that of Norwegian salmon.

7. What is the difference between Crown Salmon and Norwegian Salmon?

A: The difference between Crown salmon and Norwegian salmon can be distinguished from each other in terms of appearance, taste and color. Norwegian salmon has a short, pointed head, an eagle-like mouth and a very fragrant taste.

8. What is the difference between Icelandic salmon and Norwegian salmon?

There is no difference. It is the same sea.

Both Norwegian and Icelandic salmon come from the Atlantic Ocean.

The salmon has a sweet and fragrant taste, the meat is smooth, the fat is evenly distributed and not too greasy.

Among all fish, Norwegian salmon has the highest content of omega-3 unsaturated fatty acids, containing about 2.7 grams per 100 grams of fish.

9. What is the difference between Australian salmon and Norwegian salmon?

Norwegian fish has a small head, a pointed mouth, pale yellow flesh, and a thick and solid layer of white fat. It looks plump and tastes very fragrant. You can savor it for a long time after eating it. The meat is easy to fall apart and is difficult to store and transport.

There are Chilean Atlantic salmon and Chilean Pacific salmon.

Chilean Pacific salmon is very similar to Norwegian salmon in appearance and cutting. The only difference is the taste, which is sweeter but less fragrant, and the meat is not easy to fall apart and is easy to preserve.

Chilean Pacific salmon is now widely available in the market, with a large head and a pockmarked tail.

10. Which is better, Scottish salmon or Norwegian salmon?

Norwegian salmon

The most famous salmon on the market is the Norwegian salmon, so you may think that the best salmon is the Norwegian salmon. In fact, the best quality salmon should be the salmon produced in the waters of Alaska in the United States and the waters of England in the United Kingdom, because the salmon grown in the cold ocean areas have a higher fat content and are more energetic. The meat will also become more delicious due to "exercise", and taste better and more pure. Therefore, when farmers choose the origin of salmon, the farther north they are, the more popular they are.