Ningbo Inspection and Quarantine Bureau recently announced that from January to July this year, Ningbo Port imported a total of 292.7 tons of salmon, with a value of 2.357 million US dollars. Both the import volume and the value of goods exceeded the total of 2016, setting a new high in imports.

It is understood that the imported salmon at Ningbo Port are frozen products, and more than 90% are from Chile, and a small number are from Argentina, Vietnam and other countries. Chile is located in the southwestern coast of South America. It is pure and temperature-friendly. It has the unique conditions for salmon farming. It is very suitable for salmon growth. It is the second largest salmon farming country in the world. Therefore, salmon farming and export volume ranks among the best in the world. Chile It is also the largest importer of frozen salmon in China.

Salmon, the scientific name of Oncorhynchus, is rich in taste, sweet and fleshy, and the unique orange or orange fish can greatly stimulate appetite. It is also known as rich in unsaturated fatty acids, vitamin D and other nutrients. "Beauty products" "anti-aging medicine". Regardless of whether the nutritional value and health benefits of the salmon transmitted by the net are accurate or not, salmon is undoubtedly the most popular seafood product for eating. The reputation of “The Emperor of Ice Sea” is not unreasonable.

Salmon is eaten in a variety of ways, such as smoked salmon, salmon sashimi, honey salmon, and fried salmon... The most famous is the "salmon sashimi". The salmon tastes mild and refreshing. It has a thick intermuscular fat layer and the fish is smooth and tender. Fatty, suitable for both sashimi and sushi, has quickly become popular in just a few decades, capturing the hearts of many fans.

When it comes to seafood sashimi, some citizens have concerns about food safety and hygiene. Wild caught trout must be frozen before they can be used for raw food. The trout that is fully fed with artificial pellets can be eaten raw. Because wild salmon mainly feed on small fish and crustaceans, there are parasite transmission routes. The cultured carp, which uses artificial pellets completely, can be blocked by high temperature treatment to block the transmission of parasites. Cultured salmon are fed with pelleted feed, and the regular imported salmon is usually subjected to low temperature freezing treatment (frozen at 35 degrees Celsius for 15 hours or minus 23 degrees Celsius for one week) and transported through a frozen container below minus 18 degrees Celsius. The farmed salmon cage is also equipped with a facility for isolating birds, which blocks the passage of parasites through the bird droppings, so the safety factor is higher and the raw food is relatively safe. Even so, European and American government agencies do not approve of direct consumption of fresh fish, and it is generally recommended to heat to above 63 °C. Because the thiamine enzyme in seafood can destroy vitamin B1 in food when eaten rawly, secondly, moderate heating will not damage the protein and unsaturated fatty acid in salmon, but it is more conducive to protein digestion and absorption. Spleen and stomach weakness, allergies, gout, high blood pressure patients and pregnant women, should still try to avoid raw salmon, if you have stomach upset, diarrhea and other symptoms, you should seek medical advice.

So how can I buy a reliable salmon? The staff of the Inspection and Quarantine Bureau gave several suggestions: First, we must choose a regular supermarket for procurement. The regular supermarket has higher requirements on the quality and qualification of imported aquatic products, and is more assured in food safety. Secondly, check the product certificate. The aquatic products imported by the formal channels shall have the "Certificate of Inspection and Quarantine of Entry Goods" issued by the inspection and quarantine institution. The certificate contains the product name, date of manufacture, quantity of import, country of origin, etc., especially the name of the certificate. If you write Atlantic salmon, it is more reliable. Third, you should also "look, smell, press" when you purchase. Hope: The color of authentic salmon is pink and orange. If those red are very bright, be careful. It is likely that the astaxanthin-stained rainbow trout is posing. The fresh salmon is very bright and will illuminate when it is in the sun. Observing the color and stripes, the color of the Atlantic salmon is orange-yellow, the number of white patterns on the surface is more and clearer, the fleshy texture is soft and soft; if the color of the salmon turns white, it is bad; smell: sashimi salmon smells, If you can smell the obvious smell, it means it is not fresh. Press: The salmon meat is firm and elastic. The fresh salmon fish is bright red, the fish eyes are clear, the fingers are pressed, the fish will bounce immediately, and the taste is strong. Full, there is a sense of entrance. If it is not fresh, press it and the fish will be sunken. In addition, the salmon that is bought from the supermarket is best eaten the same day, and the taste is the most delicious.