CATDOLL : CATDOLL: Where does Norwegian salmon come from? What are the characteristics of Norwegian salmon?

1. 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.

2. 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.

3. What is the breeding cycle of Norwegian salmon?

About 2-3 years. The reason is that salmon have to go through multiple stages such as hatching, juvenile stage, and growth stage before they can reach the size of adult fish, and these stages take a certain period of time. In addition, during salmon farming, it is necessary to pay attention to the management of multiple factors such as water quality and feed, which will also affect the farming cycle. After the farming cycle is over, salmon can be put on the market to supply consumers.

4. What is the difference between New Zealand salmon and Norwegian salmon?

the difference:

1. Appearance: Norwegian salmon has a short, pointed head and an eagle-like mouth. Chilean salmon has a large, flat head, and some have pockmarked tails.

2. Taste: Norwegian salmon tastes very good, but the meat is easy to fall apart, making it difficult to store and transport. Chilean salmon is relatively sweet, less fragrant, and the meat is not easy to fall apart, making it easy to store.

3. Color: Most Norwegian salmon are semi-cultivated and semi-wild, and are fed with astaxanthin. The bright red part of the meat is darker and more vivid. Chilean salmon has less fat and is lighter in color, appearing pink and slightly yellow.

5. What is the difference between domestic salmon and Norwegian salmon?

The two are essentially different. The scientific name of Norwegian salmon is Atlantic salmon, which is a marine fish, while the scientific name of Chinese salmon is rainbow trout, which is a freshwater fish. So in terms of eating methods, Norwegian salmon can be eaten raw, while rainbow trout needs to be cooked before eating, because freshwater fish may have more parasites in their meat than marine fish.

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

1. Difference in appearance

There are two kinds of salmon, one is Norwegian salmon and the other is Chilean salmon. The head of Norwegian salmon is relatively small, the mouth is relatively sharp, and the meat is yellow-orange, while the head of Chilean salmon is relatively large and flat, with a lot of pockmarks on the body, and the meat is brighter than that of Norwegian salmon.

2. Difference in fish quality

Although they are both salmon, the quality of the fish meat is very different. The Norwegian salmon has fatter meat, average quality, lighter color, and is artificially farmed in large quantities. It has a stronger sweetness when eaten, while the Chilean salmon has firm meat, rich flavor, appropriate sweetness, and very good quality. After being frozen, the fish meat has pure color and tastes good.

3. Differences in growth environment

Norwegian salmon is generally used for food, so it is mostly cultivated artificially. Wild salmon often live in pure seawater environment, have low salt, strong adaptability, reproduce quickly, and do not like light. Chilean salmon is mostly wild and mainly grows in relatively cold seawater. It has high requirements for dissolved oxygen and is difficult to survive in seawater with average salinity. It is highly active.

4. Difference in nutritional value

In terms of nutritional value, Norwegian salmon contains a large amount of amino acids, vitamin A, unsaturated fatty acids, protein and other nutrients. After consumption, it can reduce the incidence of cardiovascular diseases and prevent cancer. Chilean salmon contains more trace elements, including zinc, magnesium, selenium, etc., which have a great impact on physical health, can help improve human immunity, enhance intelligence, prevent vision loss, and has better nutritional value.

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

1. Difference in appearance

There are two kinds of salmon, one is Norwegian salmon and the other is Chilean salmon. The head of Norwegian salmon is relatively small, the mouth is relatively sharp, and the meat is yellow-orange, while the head of Chilean salmon is relatively large and flat, with a lot of pockmarks on the body, and the meat is brighter than that of Norwegian salmon.

2. Difference in fish quality

Although they are both salmon, the quality of the fish meat is very different. The Norwegian salmon has fatter meat, average quality, lighter color, and is artificially farmed in large quantities. It has a stronger sweetness when eaten, while the Chilean salmon has firm meat, rich flavor, appropriate sweetness, and very good quality. After being frozen, the fish meat has pure color and tastes good.

3. Differences in growth environment

Norwegian salmon is generally used for food, so it is mostly cultivated artificially. Wild salmon often live in pure seawater environment, have low salt, strong adaptability, reproduce quickly, and do not like light. Chilean salmon is mostly wild and mainly grows in relatively cold seawater. It has high requirements for dissolved oxygen and is difficult to survive in seawater with average salinity. It is highly active.

4. Difference in nutritional value

In terms of nutritional value, Norwegian salmon contains a large amount of amino acids, vitamin A, unsaturated fatty acids, protein and other nutrients. After consumption, it can reduce the incidence of cardiovascular diseases and prevent cancer. Chilean salmon contains more trace elements, including zinc, magnesium, selenium, etc., which have a great impact on physical health, can help improve human immunity, enhance intelligence, prevent vision loss, and has better nutritional value.

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

What is the difference between salmon in Norway and Denmark? The title tells you that the places are different.

The appearance of the salmon from these two places is also very different. The head of Norwegian salmon is much shorter than that of Danish salmon. There is also a big difference in taste. The taste of Norwegian salmon is better than that of Danish salmon, and it is very fragrant.

9. Salmon, Danish or Norwegian?

In terms of taste and quality, Norwegian salmon is better. Because the salmon farming environment in Norway is excellent, the water quality is excellent, and the farming technology is relatively high, the nutrition and taste of salmon are very good. Although Danish salmon is also of high quality, due to the high farming density and the fact that most of them need to be transported to China for a long time, they are inevitably contaminated and lost. Therefore, in terms of taste and quality, Norwegian salmon is better. It is worth mentioning that when choosing salmon, freshness should be the first consideration, that is, only when the salmon is fresh can you really taste the deliciousness of salmon.

10. Is Norwegian salmon contaminated?

Norwegian salmon is not contaminated.

First of all, Norway is one of the world's largest salmon producers, and its salmon farming industry is also quite developed. In Norway, the farming and processing of salmon are subject to strict quality and safety controls to ensure the quality and safety of its products.

Secondly, Norway's salmon farming industry mainly uses modern aquaculture technology, including indoor farming, recirculating aquaculture and ocean cage farming, etc. These farming methods can effectively control water quality and environment and prevent salmon from being contaminated.

In addition, Norway's food regulatory system is also very strict, with high requirements for food quality and safety. Norwegian farmed salmon needs to undergo a variety of tests and inspections after being caught to ensure its quality and safety.

Therefore, it can be concluded that Norwegian salmon is not contaminated and its quality and safety are safe to eat.