CATDOLL : CATDOLL: What is the farming cycle of Norwegian salmon?

1. 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.

2. What is the true situation of Norwegian salmon farming?

Conclusion: Norwegian salmon farming has environmental problems. Reason: Norwegian salmon farming uses a lot of feed, and the wastewater and debris produced pollute the surrounding environment and even affect the reproduction of wild fish species. In addition, the over-crowding of farms and the large-scale fish farming will also affect the surrounding ecology. Extension: In addition to environmental problems in the farming process, Norwegian salmon also has the problem of using antibiotics and other drugs in the breeding process, and these drugs also pose risks to human health. Therefore, we should be more cautious in choosing to eat Norwegian salmon and develop healthy eating habits.

3. Norwegian salmon farms were exposed to have turbid water and sick fish with ulcers all over their bodies. What is the real situation of salmon farming? Is it really unsafe to eat salmon?

Mother horse teaches pony to cross the river

Did Ma Man’s mother scold Ma?

So the pony realized that the river was not as shallow as the old cow said, nor as deep as the squirrel said.

The same thing with salmon

Atlantic salmon is not a particularly delicious species. The Japanese themselves do not regard it as a high-end fish. In other words, it is similar to other pseudo-high-end fish that are packaged in a mythical way. In recent years, consumption has been upgraded, and Japanese food has a high international status. It "looks expensive", so everyone thinks it should be expensive, and then they start to promote it. And because it is easy to sell because it is farmed in large quantities, and at the same time, "many Chinese people think that it looks rare", that is salmon.

But if you go too far and follow Cai Lan's statement and say that Japan does not eat this thing as sashimi, that is also not right. There are a lot of three-color bowls sold on the streets of Japan, which shows that people really eat this.

Actually, salmon is OK. Note that it is just one of the fish that can be used as sashimi. It looks bright and is considered rare by Chinese people.

Look at the large number of barramundi in the East China Sea, and the large number of yellowtail amberjack (a mispronunciation of "jianba", in fact, jianba is red amberjack, not yellowtail amberjack) caught in Dalian. These fish of the family Tuna are much better than salmon in terms of texture and taste.

Among salmon, the Japanese prefer the ones from their own sea. They don’t know that the fat Pacific salmon that stayed in the Hokkaido waters due to the disordered migration season - yes, it is the salmon.

For sashimi, my personal recommendation is

The first choice is shellfish. Raw oysters and scallops from the northern seas that are not polluted by nutrient-rich food are the freshest. The cucumber and hazelnut flavors are very distinct.

Then there are the red fish, tuna and bonito, which have the freshness of fish and the texture of red meat.

Swordfish Swordfish has very firm meat and a neat texture. It gives you a strong sense of satisfaction when you bite it.

Then there are the bream, yellowtail, striped bream, barangay, golden pomfret (golden pomfret is not pomfret but bream), which have a moderate fish flavor, are smooth, crispy and tender, and are easy to make. You can eat them at home, and add some soy sauce and horseradish to enhance the sweetness. The oil will melt into the soy sauce, and the texture and taste are very good.

Then there are flounder and other white meat fish. Sea bream, also known as red snapper, has a moderate texture, not too crispy nor too soft, and it needs to be marinated with kelp to enhance the flavor, which is not very suitable for the Chinese people's slightly heavy taste. Of course, it is still a bit sweet. Flounder is better, especially the skirt has a really good taste.

If you think eating crispy shrimp raw is a bit disgusting, you can use the traditional Chinese method of salting and marinating it with wine. The taste is the same as sashimi, but it is not so difficult to eat.

Spotted croaker is a popular dish for Japanese sashimi, just like Sichuan cuisine's Mapo tofu. It is not difficult to obtain and is not expensive, but it tests basic skills. It is actually the prickly mullet from Tianjin Bay. It has a strong seafood flavor and is pickled in vinegar. It is suitable for those who have already delved into the seafood taste buds and are looking for a strong taste.

After careful consideration, almost all fish, shrimp and shellfish are more suitable for sashimi than salmon.

Salmon is really that kind of fish that has no freshness and taste...