CATDOLL : CATDOLL: What is salmon like?

1. What is salmon like?

salmon

Salmon, also known as salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and Russia. Salmon is a general term. Salmon is the transliteration of the English word Salmon, and its English meaning is "Salmonidae". Salmon is divided into the genus Salmon and the genus Trout of the family Salmonidae, so to be precise, Salmon is salmon trout. There are two types of trout in the salmon family: sea trout (Salmo Trutta) and rainbow trout (Oncorhynchus mykiss)

2. Where is salmon produced?

Produced in Norway. Norwegian salmon is very famous!

3. Why do marine fish have few bones? Where do salmon come from?

Experts say that the trend of biological evolution is to reduce the number of bones. Fish with fewer bone spurs are more advanced in the evolutionary sequence, such as sea bass, bream, flounder, etc. This shows that the river fish we usually eat are all relatively low-level fish, while the sea fish we usually catch are relatively advanced. Another way of saying it is that no matter in rivers, lakes or seas, the fish that are less capable of attacking or more vulnerable to attack have more thorns. Some small fish even have thorns in their muscles. This is probably the evolutionary result of their self-protection. First, let the attacker know that I have many thorns and am not delicious. Second, the living environment is harsh, and a flexible body with delicate bones is needed to escape disasters. Fierce fish such as sea bream and Spanish mackerel in the sea, black fish and catfish in rivers have no thorns except for the main skeleton. Introduction Salmon, also called salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and Russia. Salmon is a general term. Salmon is the transliteration of the English word Salmon, and its English meaning is "Salmonidae". Salmon is divided into the genus Salmon and the genus Trout of the family Salmonidae, so it is accurate to say that Salmon is salmon trout. There are two types of trout in the family Salmonidae: sea trout (Salmo Trutta) and rainbow trout (Oncorhynchus mykiss). The origin of salmon is New Brunswick, Canada, which has a natural connection with the sea. In the village of Campbellton, known as the "hometown of salmon", we saw a unique salmon statue. According to reports, Canadian fishermen caught a salmon 8.5 meters long and weighing 1 ton in Miramichi Bay in eastern Canada in 1997... According to experts, the trend of biological evolution is to reduce the number of bones. Fish with fewer bone spurs are more advanced in the evolutionary sequence, such as sea bass, bream, flounder, etc. This shows that the river fish we usually eat are relatively low-level fish, while the sea fish we usually catch are relatively advanced. Another theory is that no matter in rivers, lakes or seas, the fish that are less capable of attacking or more vulnerable to attack have more thorns. Some small fish even have thorns in their muscles. This is probably the result of their evolution to protect themselves. First, they want to let the attacker know that I have many thorns and are not delicious. Second, they need a flexible body with delicate bones to escape disasters because of the harsh living environment. Fierce fish such as sea bream and Spanish mackerel in the sea, and black fish and catfish in rivers have no thorns except for the main skeleton. Introduction Salmon, also called salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and Russia. Salmon is a general term. Salmon is the transliteration of the English word Salmon, and its English meaning is "Salmonidae". Salmon is divided into the genus Salmon and the genus Trout of the family Salmonidae, so to be precise, Salmon is salmon and trout. There are two types of trout in the salmon family: sea trout (Salmo Trutta) and rainbow trout (Oncorhynchus mykiss). The origin of the salmon is in New Brunswick, Canada, which has a natural connection with the sea. In Campbellton Village, known as the "home of salmon", we saw a unique salmon statue. According to reports, Canadian fishermen caught a salmon 8.5 meters long and weighing 1 ton in Miramichi Bay in eastern Canada in 1997. It is considered the largest salmon ever found in the world. The following year, the statue was built in the village of Campbellton near Miramichi according to the original size of the fish.

4. What is the Russian diet?

For Russians, a meal consists of:

First course: cold dish, appetizer salad. For example: vegetable salad.

The second course: soup. For example: beetroot soup, etc.

The third course: the main dish, such as meatloaf or roasted chicken legs.

The fourth course: dessert, such as coffee or ice cream.

Served with: black bread or white bread, caviar, etc.

Russian cold dishes are rich and varied, including salads, mixed cold dishes, meat, poultry cold dishes, fish cold dishes, fish jelly, meat jelly, egg cold dishes, vegetable sauce, fish paste, meat paste and various flavored butters. Russian dishes are oily, rich in flavor, sour, sweet, spicy and salty. For example, salads are numerous and well-known, and the black fish roe is well-known. The characteristics of Russian cold dishes in cooking: they are heavier than ordinary hot dishes and are stimulating, so as to promote appetite. The seasoning highlights the characteristics of Russian dishes, sour, sweet, spicy, salty and smoked. Some seafood is eaten cold, so it should be fresh. Russians especially like salmon, herring, sturgeon, trout, red fish roe, black fish roe, smoked salted fish, pomfret, etc. The characteristics of Russian cold dishes in knife skills are: fine cutting, neat layout, appropriate combination of meat and vegetables, and beautiful and generous colors. Russian cold dishes are particularly particular about the art of presentation, and the combination of delicious food and beautiful dishes. For example, lemon greens are placed on a lavender plate, herrings in leather are placed on a light green plate, and celery salad is placed on a light brown plate. This sharp contrast brings out the freshness and deliciousness of various dishes, tempting appetite and creating visual beauty.

In Russia, soup is the first dish after cold dishes, which can moisten the throat and stimulate appetite. Other dishes are usually eaten after soup. Generally, Russian soup can be divided into clear soup, vegetable soup and borscht, rice and noodle soup, fish soup, mushroom soup, milk soup, cold soup, fruit soup and other soups. The quality is required to be roughly consistent, original soup, original color and original taste. The clear soup used can be made into seasoning soup, clarified soup and pulp soup. When making seasoning soup, various raw materials should be put into seasoning soup and original soup and boiled. When making clarified soup, various added raw materials need to be boiled separately, and the boiled raw materials should be put into clarified soup before eating. Various pulp soups are made from raw materials that have been cooked and grated in advance. The meaning of clear soup in Russian cuisine refers to the soup left after boiling fish, meat, mushrooms and other raw materials, and then scooping out various solid raw materials. It is fundamentally different from the clear soup in Chinese cuisine.

The second most common dish is beef stew, or beef fried with potatoes or other side dishes, sometimes with mashed potatoes, salad, big red sausage, fish fillet. Russians like to eat raw fish fillet, marinated into red meat color, which tastes good. Potatoes are a favorite food of Russians. There are many ways to cook it, and fried potato strips are a major feature of Russian cooking. The method of beef stew with potatoes is to boil potato cubes, green peppers and beef, and then add some black pepper, onions, garlic, vinegar, etc., and sprinkle some coriander when serving. This dish has meat and vegetables, is rich in nutrition, and is the most popular dish.

In addition to black bread, there are also a variety of foods baked with flour, such as large pies, fried cakes, beef pancakes, cottage cheese cakes, soft round bread, etc.

Vodka (Водка) is the national liquor of Russia, also known as Odek and Osk. It is also produced in Japan and China. It is a product of extremely cold land. In the 12th century, Tsarist Russia brewed a kind of "water of life" distilled from beer and mead brewed from barley. It can be considered as the prototype of today's vodka. Soon after, crops such as corn and potatoes were introduced to Russia and became new raw materials for vodka. In the 18th century, the method of filtering vodka with birch charcoal layers was established. In the 19th century, with the application of continuous distiller, today's odorless, clear and transparent vodka was created. Genuine vodka does not have the flavor and aroma of other distilled liquors, so it is most suitable as the base liquor for cocktails. It is also wonderful to drink it dry after being chilled, as if the ice melts in the mouth and then turns into a flame-like heat. Vodka is a famous Russian liquor and is also well-known in the world. Some Westerners simply regard vodka as a synonym for Russia.

Russian Goulash

Ingredients: 200 grams of beef tenderloin, 2 tablespoons of mushrooms, 150 grams of onion, appropriate amount of minced garlic, 2 tablespoons of eggplant soup, and a little coriander.

Seasoning: 1/2 teaspoon salt, 1 tablespoon sugar, 2 tablespoons tomato sauce, a little pepper, 1/2 cup water.

Preparation: (1) Cut the beef tenderloin into thin slices, add 2 teaspoons of soy sauce, 1/2 tablespoon of starch, and 1 tablespoon of oil and mix well;

(2) Slice the mushrooms and shred the onions;

(3) Heat a frying pan for 6 minutes, add 2 tablespoons of oil, sauté onions, add minced garlic and eggplant, mix well;

(4) Add the marinated beef to the above ingredients, cook over high heat for 2 minutes, and mix well;

(5) Garnish the edge of the dish with cilantro and serve.