Salmon is a transliteration of the English word "SALMON", specifically referring to the salmon class, which includes Atlantic salmon, rainbow trout, pink salmon, silver salmon, dog salmon, red salmon, emperor salmon, autumn salmon, etc. Salmon is born in freshwater and grows in three environments: seawater, freshwater, and the boundary between seawater and freshwater. At present, the global production areas are mainly divided into Norway, Chile, Britain, Canada, Australia, China, Türkiye, etc. Norway and Chile mainly breed Atlantic salmon, rainbow trout and whitebait, Australia mainly breed Atlantic salmon, New Zealand mainly breed king salmon, and China and Türkiye mainly breed rainbow trout.
In Europe, rainbow trout are famous for the distinct rainbow line on their waist and abdomen and are thus called "rainbow trout". In the United States, this kind of fish is called "ironhead trout". In China, large-scale rainbow trout farming is mainly distributed in the high-altitude areas of Northwest China. These regions have a cool climate throughout the year and abundant cold water resources, providing unique resource conditions for the development of the salmon industry. The "Xinjiang salmon" mainly relies on the meltwater from the glaciers in the "Xinjiang Tianshan Mountains", which are known as the "ten-thousand-year-old glaciers". Due to its sweet, refreshing, cool, pure and oxygen-rich taste, it has become the best growth ground for salmon. Tianyun Salmon also came into being. Xinjiang's "Tianyun Salmon" has developed its outstanding quality due to its unique growing environment and a three-year slow-growing process. Tianyun salmon sashimi is plump and bouncy when eaten, with a fresh, sweet and tender taste on the tip of the tongue. It seems as if the mouth is filled with the fragrance of flowers, and every bite is a gentle care for the taste buds.
Rich in high-quality protein and easy for the human body to digest, it contains 17 kinds of amino acids.
It is rich in polyunsaturated fatty acids, especially EPA and DHA.
Rich in minerals needed by the human body, calcium
It contains A large amount of B vitamins, especially vitamin B12, vitamin D, A and E.
The fish meat and skin of Tianyun salmon are rich in protein, with a wet weight (water content) of over 20% (dry weight about 60%).
The dry weight fat content of Tianyun salmon is approximately 35%
The content of flavor amino acids in each tissue of Tianyun salmon is greater than that of bitter amino acids (more than 50%). The fish meat and liver protein of Tianyun salmon are rich in essential amino acids, about 40%
Salmon, with its tender meat and outstanding nutritional value, has become a favorite among food lovers around the world. Whether as a classic sashimi or a unique flavor after smoking treatment, every cooking method can inspire the boundless imagination of the taste buds. We sincerely invite you to join this feast of creative cooking, explore the infinite possibilities of salmon, and make every dish a highlight on your table.
1 Place the frozen fish fillets in the refrigerator at 0-4℃ for 8 hours to thaw slowly. Do not thaw them rapidly at room temperature or with warm water, as this may affect the texture and taste of the fish
2. After thawing, cut the fish fillets into thin slices. The thickness can be adjusted according to personal preference. Generally speaking, the thickness of sashimi is between 1 and 2 millimeters
3. Arrange the sliced sashimi on a plate and add some fresh vegetables and fruits to enhance the color and texture. For instance, cucumber strips, shredded carrots and lemon slices are all good choices
4. Drizzle an appropriate amount of soy sauce according to personal preference and squeeze some mustard on top, and you can enjoy the delicious sashimi
1. Wash the Holy Maiden Fruit and Su Zi Ye and set aside for later use
2. Use kitchen paper towels to absorb excess moisture from the surface of the salmon fillet, sprinkle a little salt and black pepper, and let it sit for 10 minutes
3. Heat up the pan and add oil. Fry the salmon with skin on medium heat for 2-4 minutes until the middle of the fish changes color. Reduce heat to medium low and fry the other side for 2-3 minutes until the surface turns golden and the fish meat is fully cooked
4. Take out the cooked salmon from the frying pan and put it on a plate. Add the cherry and perilla leaves for decoration, squeeze in a little lemon juice, and it's ready to serve
1. Place frozen smoked salmon in a 0-4 ℃ freezer to ensure slow digestion for 8 hours. Avoid rapid thawing at room temperature or warm water to avoid affecting the texture and taste of fish meat
2. Lay lettuce on the bottom of the plate as a base, and then add sliced cucumber, small tomatoes, and other side dishes in sequence
3. Take an appropriate amount of smoked salmon slices and place them above the side dishes, shaping them according to personal preferences
4. Squeeze a small amount of fine salt evenly on the surface of the salad, then sprinkle coarse black pepper to enhance the flavor
5. Finally, sprinkle some crushed nuts or herbs as decoration and enhance the taste to enjoy the delicious smoked salmon salad
1. Wash the Holy Maiden Fruit and Su Zi Ye and set aside for later use
2. Use kitchen paper towels to absorb excess moisture from the surface of the salmon fillet, sprinkle a little salt and black pepper, and let it sit for 10 minutes.
3. Heat up the pan and add oil. Fry the salmon over medium heat until both sides turn golden brown
4. Carefully remove the cooked salmon fillet from the frying pan, place it on a plate, and garnish with cherry tomatoes and perilla leaves. Squeeze in a little lemon juice to serve
1. Remove salmon intestines directly (without thawing)
2. Put the butter into a frying pan and fry the salmon intestines over medium heat until golden brown (5-10 minutes)
3.After electroplating, you can enjoy delicious salmon sausage
