How to thaw frozen salmon and eat it raw? Why can't you eat salmon heads?

Salmon has a firm and full texture, and its meat is smooth. Its fillet is delicate and contains less oil, so it is particularly popular among people. Due to its origin, salmon is usually transported in cold chains. How to thaw frozen salmon and eat it raw? This is a question we often encounter. Let's learn about it together!

Contents of this article

1. How to thaw frozen salmon and eat it raw

2. Why can’t you eat salmon heads?

3. Protein content of salmon

How to thaw frozen salmon and eat it raw

Frozen salmon can be thawed in the following ways: first, wrap it with plastic wrap, put it in a bowl, and place it in the refrigerator to thaw. Second, seal it with a plastic bag and place it in a sink or bowl of water to thaw. Third, place it on a plate, wrap it with paper towels, and heat it in the microwave to thaw.

In a low temperature environment, the bacteria or parasites in salmon will lose their activity, so it can be stored at low temperatures to achieve the effect of sterilization and preserve the taste. Generally, salmon stored at low temperatures can be eaten directly after thawing.

Salmon has a short shelf life and is not suitable for repeated freezing and thawing, as this will destroy the taste and texture of the salmon and easily cause the meat to rot and breed bacteria. It is best to eat it all at once.

Although heating in a microwave oven takes less time, rapid heating may cause the cell walls of the fish to rupture, resulting in uneven thawing and dry meat. If you can thaw in the refrigerator, it is recommended to use the refrigerator.

Why can't we eat salmon heads?

Salmon heads are edible. Salmon heads are rich in protein, calcium, copper, vitamins, unsaturated fatty acids and other nutrients. Eating them in moderation is good for your health. Common ways to cook salmon heads include steaming, braising, boiling soup, and baking.

Salmon, also known as king salmon, salmon, etc., is mainly distributed in the waters where the Atlantic Ocean, Pacific Ocean and Arctic Ocean meet. It is a cold-water highly migratory fish. In addition, its meat is delicious, and it is hailed as the king of the ice sea by the international food industry.

Salmon has well-developed muscles and elastic meat. When choosing salmon, it is recommended to choose salmon with clear and clean eyes, bright red gills, bright and elastic body color, bright, fresh and shiny meat. Such salmon is relatively fresh.

The salmon feels firm and full in the mouth, and the meat is smooth. Its fish fillets are delicate and low in oil, so they can be made into sashimi. The fish tail can be used to make soup or as a soup base. The belly is the fattiest part of the salmon and is the best ingredient for sashimi. It can be used for frying and stewing.

Protein content of salmon

The protein content of salmon is about 22.3 grams per 100 grams. Salmon is mainly distributed in the waters where the Atlantic Ocean, Pacific Ocean and Arctic Ocean meet. It is a cold-water highly migratory fish and is known as the "King of the Ice Sea" by the international food industry. Salmon has delicious meat, rich in bioactive substances such as EPA and DHA, and is rich in nutrition.

There are more than 30 commercially valuable species of salmon, the most common of which are salmon, golden trout, Pacific salmon, Atlantic salmon, Arctic char and coho salmon.

Fresh salmon has clear eyes, bright red gills, and a bright and elastic body.

Fresh salmon meat is bright and fresh, shiny, with clear lines and firm texture. It has a firm and full taste, rich fish oil, sweet and fragrant taste, smooth meat and even fat.