CATDOLL : CATDOLL: Can salmon be farmed?

Can salmon be farmed?

Can.

The living environment of wild salmon is very competitive. They have to work hard to survive. They will not mature until three years later. Therefore, they have well-developed muscle tissue, low fat content, and soft and firm meat.

Farmed salmon lack a natural competitive environment and space for exercise. Their feed is high in fat and protein, so they are generally fat and strong. They can grow to more than 20 kilograms in less than a year. The fish is fat and tender, rich in fat. You can see very obvious white fat lines on the fish meat, and the taste is relatively soft. The nutrition of wild salmon is slightly higher than that of farmed salmon.

Experimental tests have found that farmed salmon is also nutritious, with a comprehensive amino acid composition. The total amount of essential amino acids and the mass fraction of flavor amino acids are both quite high. It is a food with high nutritional value.

Additional information:

In 1985, the Minister of Fisheries of Norway led a national team to Japan to promote Norwegian salmon, hoping to use salmon to make sushi. In 1994, Japan used Norwegian salmon for sashimi and sushi. Twenty years ago, the Norwegian Seafood Bureau brought Norwegian salmon to the Chinese market.

Today, after years of efforts by the Norwegian Seafood Authority, Norway's sustainable supply of high-quality salmon has been widely recognized by Chinese consumers, and Norwegian salmon has also been loved by more and more Chinese consumers. Salmon has been on the verge of extinction many times. In the 1940s and 1950s, salmon disappeared from the Thames River, a result of human dam construction and river pollution.

In the past 100 years, uncontrolled fishing by humans has also led to the disappearance of some precious salmon species. With the development of technology, artificial salmon farming has begun all over the world, which not only ensures the number of wild salmon and maintains ecological balance, but also greatly meets human demand for it.

Reference source: Baidu Encyclopedia - Salmon

How do salmon survive the winter?

1. Store in the freezer. The Shanghai Food and Drug Administration recommends freezing salmon at -20°C for more than 24 hours or at -35°C for 15 hours, referring to foreign standards. The temperature in a general refrigerator is -1°C to 8°C, so salmon is not suitable for storage in a refrigerator.

2. The mass fractions of water, ash, crude protein and crude fat in the muscles of farmed salmon and Norwegian salmon were 62.10%, 1.92%, 21.01% and 14.94% respectively, and 69.01%, 1.88%, 21.66% and 7.37% respectively. The muscles of both types of salmon contain 18 kinds of amino acids, including total amino acids, 8 essential amino acids for the human body and 5 flavor amino acids.

Contains minerals and trace elements that play an important role in various physiological functions of the human body, such as calcium, phosphorus, iron, manganese, zinc, magnesium, copper, etc. Comprehensive evaluation: Both are rich in nutrients, the crude protein content of Norwegian salmon is higher than that of farmed salmon, and the fat content of farmed salmon is higher than that of Norwegian salmon.

According to scientific research institutions in China and Norway, eating salmon regularly can reduce the risk of cardiovascular and cerebrovascular diseases. Salmon is rich in omega-3 highly unsaturated fatty acids, which can effectively prevent cardiovascular and cerebrovascular diseases and have a positive effect on the health of brain tissue.

Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol, and prevent cardiovascular diseases. The omega-3 fatty acids contained in salmon are essential substances for the brain, retina and nervous system, and have the effects of enhancing brain function, preventing and treating Alzheimer's disease and preventing vision loss. The content of this substance is higher in cod liver oil.

Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes, has high nutritional value, and is known as a "water treasure". Cod liver oil is also rich in vitamin D, which can promote the body's absorption and utilization of calcium and help growth and development.

Salmon production areas are mainly distributed in the northern Pacific Ocean, Europe, Asia, and the northern United States. Wild salmon are produced in the Atlantic and northern Pacific Oceans, with the main production areas being Alaska and Canada in the United States. There are also small amounts of wild salmon in Russia and Japan. Salmon are migratory fish. After living in rivers and streams for 1-5 years, they move into the ocean to live for 2-4 years. The spawning period is from August to January of the following year. After going through many difficulties, they can reach the calm lake surface upstream to spawn. After spawning, they die.

1. Distribution of salmon production areas

1. Salmon is one of the world's famous economic fish, and its production areas are mainly distributed in the northern Pacific Ocean, Europe, Asia, and northern America.

2. Wild salmon is produced in the Atlantic and northern Pacific Oceans. The main producing areas are Alaska and Canada in the United States. There are also small amounts of wild salmon in Russia and Japan.

2. Growth habits of salmon

1. Salmon is a migratory fish. After living in rivers and streams for 1-5 years, it will enter the ocean and live for 2-4 years. The spawning period is from August to January of the following year. During the upstream spawning migration, it jumps over small waterfalls and small dams, and after a long journey, it reaches the spawning ground with great effort, and does not eat. Every year from July to October, tens of thousands of salmon breed in the Adams River section of the upper Fraser River in Canada.

2. After going through many difficulties, salmon can reach the calm surface of the upper reaches to lay eggs. After spawning, salmon die, ending their lives. The hatched fry return to the sea again. After growing up, they migrate in groups along the path taken by their elders. The strange thing is that they can always find the place where their mother laid eggs correctly and repeat the same tragic story.

3. How to choose salmon

1. Don't believe any advertisements that say "Norwegian wild salmon". The salmon that Norwegians eat is basically farmed.

2. Fresh salmon that can be eaten raw is bright red in color with white lines, which are the fish fat. Stale salmon will turn orange or lighter.

3. Fresh fish has a very firm and chewy texture when eaten raw. On the contrary, stale fish has loose meat.

4. If used for mixed salads or baked pizza, it is recommended to choose vacuum-packed smoked salmon, which is better than fresh fish. However, smoked salmon is not suitable for sushi because it is very salty after processing and loses its own flavor.

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