‌The origin of salmon‌：
Salmon, the scientific name is salmon, is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia, and America. Among them, Atlantic salmon (scientific name: Salmo salar) is a cold-water migratory fish of the genus Salmon of the salmon family. It was originally produced in the northern Atlantic Ocean and extends from the east coast of Canada to western Europe, England, and south to Portugal and other places. 1 Pacific salmon are widely distributed in the North Pacific, including the West coast of North America, the Russian Far East, and the northern waters of Japan.

‌Varieties of salmon‌：
Salmon mainly includes Atlantic salmon (also known as Norwegian salmon), Pacific salmon (such as salmon, king salmon, etc.) and other species. The body shape of Atlantic salmon is spindle-shaped, the back is silvery blue, there are black spots above the side line, and the meat has a unique orange-red color1. There are many varieties of Pacific salmon, each with its own unique morphology and habits.

‌How to eat salmon‌：
Salmon is cooked in a variety of ways, from simple raw food to complex cooking, which can show its unique delicacy. In terms of raw food, salmon sashimi is the most common way to eat it. It can be used with soy sauce, mustard or lemon juice to maximize its original flavor and nutrition. In terms of cooking, salmon can be roasted, fried, smoked or canned, each method can bring a different taste experience.

‌Nutritional value of salmon‌：
Salmon is known as the “gold in the sea” and its nutritional value is extremely high. It is rich in high-quality protein, easy for the human body to digest and absorb, and is an ideal food for fitness people and athletes. At the same time, salmon is an important source of Omega-3 unsaturated fatty acids, which are essential for heart health and can reduce the risk of cardiovascular disease. At the same time, it is beneficial to brain development and vision protection. In addition, salmon also contains vitamin D, B vitamins, and a variety of minerals, such as potassium, phosphorus, and selenium, which are of great benefit to human health.

King crabs are mainly derived from the cold-water waters of the North Pacific Ocean. There are many varieties, various methods of consumption, and high nutritional value.

帝王蟹是生長在深海的一種體型巨大的甲殼類動物，主要分佈在北太平洋的冷水海域，特別是從日本海、鄂霍次克海至白令海一帶‌12。它們並不是真正的螃蟹，而是屬於石蟹科擬石蟹屬的動物‌。

帝王蟹有多種品種，常見的分類包括藍帝王蟹、紅帝王蟹和金色帝王蟹等‌1。藍帝王蟹主要棲息在北太平洋地區，包括聖馬修島、普裏比羅群島和阿拉斯加的迪奧米等地；紅帝王蟹則是帝王蟹家族中體型最大的一種，外殼為葡萄紫紅色，主要生活在寒冷的深海中；金色帝王蟹是最常見且價格相對便宜的品種，外表呈現金色並帶有一點褐色‌。

在食用方法上，帝王蟹的肉質鮮美，備受消費者喜愛。常見的吃法有蒸蟹腿，只需加點蔥薑蒸20分鐘，肉質鮮嫩，簡單又美味。此外，還有蒜蓉帝王蟹、天婦羅帝王蟹腿、帝王蟹炒飯、帝王蟹涮鍋、炭烤帝王蟹等多種做法，每一種都能帶來不同的味覺享受‌。

帝王蟹還含有豐富的蛋白質和微量元素，對身體有很好的滋補作用。其內臟和甲殼也富含多種營養素和蛋白質，營養價值高‌。

In summary, the king crab is a kind of deep-sea crustacean originating in the cold waters of the North Pacific Ocean. It has a variety of varieties and various eating methods, and its nutritional value is extremely high.

Remember the 4 pitfalls of buying seafood

1. Mixed fish and fish: Some stalls don't dare to show obvious misfortune, so they will make a fuss in bags or other places, release water or tie a very thick rope, so pay attention.

2. Stealing beams for pillars: Shoddy, replace good goods with defective products without anyone noticing. So before you give the money, make sure that the goods you bought are not on the right board.

3. Starting price for sitting on the ground: the same variety and size, but the price is several times different, so you have to shop around.

4. There is a shortage of two catties or less: some seafood stalls have two scales, so when you buy them, you have to pay a bill and go to the fair scale to weigh them after they are sold, so that you can go to the merchant for a theory later.

In addition, during the fishing season, all kinds of seafood, sea fish, sea crabs, and shells are on the market one after another.，

Chaoshan fishermen teach you how to pick seafood*fresh

01 Pick crab

How to divide the male and female: The abdomen of the female crab is semicircular, the male crab is triangular, the female crab is a cream crab, and the male crab is a meat crab.

How to see if crabs are fat or not: There are several ways. a weigh the weight, the same size, and the heavier one has more meat; b Press the belly shell with your thumb, and the hard one indicates that the meat is fat and thick; c Look at the turn over, turn the crab over, the faster you turn over, the more vivid it will be.

02 Pick Seto urine Shrimp (Pipi Shrimp)

Look at the speed of Pipi shrimp swimming in the water, the faster the faster the more vivid; pinch the shrimp head, the harder the better; look at the gills in the abdomen, the whiter the gills, the fresher; look at the weight, the larger the weight of the same size, the better.

03 Pick sea shrimp

Seafood is more difficult to preserve, especially shrimp, which can easily stink and smell moldy when they are not fresh. So when buying shrimp, you have to learn to "look, smell, and cut".

a Fresh male shrimp are light yellow and female shrimp are green and white; b The harder and brighter the shrimp shell, the fresher the meat; c The closer the shrimp shell is to the shrimp meat, the more difficult it is to peel the shrimp. The fresher the shrimp; d Smell, the shrimp has a fishy smell, the more fishy the fresher, the stale the shrimp.A moldy smell, like rotten meat…

04 Saltwater fish

The judgment of whether a fish is fresh lies in the surface of the fish and its gills.

a Look at the fish's eyes, the eye mask is sound and translucent. It is fresh fish. For stale fish, the eye mask is bloodshot and the eyes begin to sink; b The gills of fresh fish are bright red. If the gills are white and there is a lot of mucus, it means that the fish has been dead for a long time; c Press the fish with your fingers, the fishWhat keeps the meat from rebounding is that it's not fresh.；

05 scallops

a Choose scallops, generally choose scallops with the same color, luster and uniform size of the shell; b If they are raised in water, the fresh shells will move one by one; c If they are not in the water, you can pat the shell with your hand, and the shell will close immediately, which proves that the scallop is alive.

06 squid

Choose squid, first look at the body shape, second look at the body surface, and third look at the meat quality.：

a Good-quality squid has a complete and solid body shape and is not easy to tear off; b Good squid has a slightly frosted surface; c Good squid meat is thick and pink translucent.

Sanya's large-scale seafood plaza will increase to 11 by the end of the year. If you want to say what is the most important thing in the “seafood tour”, a delicious seafood meal is undoubtedly the answer. So where should Sanya's “seafood tour” go for a seafood meal? On the morning of September 3rd, reporters from Sanya Daily News came to Sanya Octopus Seafood Food World (hereinafter referred to as “Octopus”) to explore Sanya's seafood feast.

Octopus is located on the fourth floor of Xinhonggang Market in Jiyang District, Sanya. The seafood Plaza has a total area of about 25,000 square meters. At present, there are more than 60 seafood food processing merchants, which can accommodate up to 10,000 people to eat at the same time. It is a comprehensive food court integrating seafood processing, seafood sales, snack square, barbecue square, and special cuisine. It is also a seafood food court with the theme of underwater world culture in the province.

“Tourists who go to eat octopus can choose their own fresh seafood and send it to the merchant for processing. Seafood prices will strictly follow relevant price standards, and the processing process will be transparent throughout the process. “Huang Weiqiang, general manager of Octopus, said that at present, the daily consumption of seafood for octopus is about 2,000 kg. With the increase in popularity, this number will ”rise and rise."

It is understood that there are currently 7 large seafood plazas in Sanya, which can serve more than 40,000 people at the same time. By the end of this year, the number of large seafood squares will be increased to 11, and it is expected to accommodate more than 70,000 people at the same time. These seafood squares provide a solid guarantee for Sanya's “seafood tour”.

”Eat, live, travel, purchase and entertainment" one-stop "Seafood tour”

In addition to providing delicious seafood meals, the octopus in the Sun Hung Kai Market also complements many surrounding businesses to jointly create a new one-stop “seafood tour” model that integrates “food, housing, travel, shopping and entertainment”.

In addition to the Octopus Seafood Plaza on the fourth floor, there is a large wholesale fruit market and a farmers' market on the first floor of the Sun Hung Kai Market. Every day, a large number of citizens and tourists come to buy high-quality fresh fruits and vegetables, which brings a lot of passenger traffic to the entire market.

“In addition to the wholesale of fruits and vegetables, there will also be a large-scale comprehensive* on the negative floor of the market, and shops such as clothing, department stores, and specialty products will also be opened on the second and third floors. At present, some functional areas can already be put into use. "Huang Weiqiang said that in addition to the market, an outlet plaza will also be built to provide tourists with high-quality shopping and entertainment venues.

In order to ensure the smooth travel of citizens and tourists, the Sun Hung Kai Market is also actively improving its infrastructure construction. Taking the parking lot as an example, at present, the Hong Kong Market has only designed 100 dedicated parking spaces for tourist buses around it. In the underground parking lot of the market, 1,300 parking spaces have been put into use, and further expansion will be carried out.

In the future, with the continuous presence of merchants and the further improvement of infrastructure, Octopus' one-stop “seafood tour” model will definitely be further improved. At that time, it will not only meet the needs of tourists for food, but also meet the improvement of the quality of tourists' eating experience, and help Sanya's “quality tourism”.

Sanya has zero tolerance for bullying and killing customers

Right now is the season when seafood foods are on the market in large quantities. When people are full of food, how much do you know about seafood?

How much nutrition is seafood?

(1) Fish, shrimp, crabs, etc. are rich in protein, the content can be as high as 15% to 20%, and shark fins, sea cucumbers, scallops, etc. contain more than 70% protein. In addition, the composition of essential amino acids of fish protein is similar to that of meat, and it is a high-quality protein.；

(2) The fat content of fish, shrimp, crabs, etc. is very low, most of them are 1% to 3%, and they are mostly composed of unsaturated fatty acids, which are easy to digest and not easy to cause arteriosclerosis.；

(3) Fish fat is extremely rich in vitamins A and D, especially in fish liver, which is more abundant, and fish meat also contains a certain amount of Niacin and vitamin B1.；

(4) Marine plants such as kelp and seaweed are also rich in iodine and iron.

You must “three actions” to buy seafood

(1) Move your eyes. Looking at the fish's eyes, the eyes are transparent and non-turbid, indicating high freshness. Then look at whether the gills of the fish are close together and whether the surface of the fish is shiny. The shrimp shell should be complete, elastic and shiny, and the shell color should be bright. The shells of crabs and shellfish and seafood should be shiny, and the limbs should be hard and elastic. Squid, octopus, etc. should have smooth skin, curved claws, and clear markings.

(2) Do it. Press the meat of the seafood with your hands. If the endoplasm is firm and elastic, it will not sink deeply, which means it is fresh. Then look at the presence or absence of mucus on the surface of the meat. The absence of mucus means that the freshness is high.

(3) Move your nose. Smell it with your nose. If it is the umami flavor unique to ordinary seafood, it means it is fresh. Conversely, if there is a fishy smell and corruption, you should avoid buying it.

1. Seafood is not cooked well and contains bacteria

The bacteria in seafood are mainly Vibrio parahemolytic bacteria, which have relatively strong heat resistance and can only be killed above 80℃. In addition to the bacteria brought by the water, there may also be parasitic eggs and bacterial and viral pollution caused by processing in seafood. Generally speaking, cook in boiling water for 4-5 minutes to thoroughly sterilize. Therefore, we must be careful when eating unheated seafood such as “drunk crab”, “raw sea urchin”, and “soy sauce marinated seafood”. When eating sashimi, we must also ensure the freshness and hygiene of the fish.

2. Dead shellfish, bacteria, toxins, a lot

The shellfish itself has a relatively high amount of bacteria, and the protein breaks down quickly. Once it dies, it multiplies germs and produces toxins. At the same time, the unsaturated fatty acids contained in it are also prone to oxidation and rancidity. Stale shellfish also produce more amines and free radicals, which pose a threat to human health. After purchasing live shellfish, you can't store them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of seafood protein breakdown.

3. Seafood and beer together cause gout

*Do not drink beer when eating seafood. Seafood such as shrimp and crabs will form uric acid after being metabolized by the human body, and excessive uric acid can cause gout, kidney stones and other conditions. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body.

Fish can be divided into fresh, sub-fresh, and less fresh according to their freshness. The cooking method can be determined according to the freshness. Fresh fish is more suitable for soup and steaming. The dishes prepared can reflect the characteristics of the tender meat. It can also be used for soft frying, sautéing, braising, dry frying and other methods to cook, which can also make the dishes bright in color and beautiful in flavor. For sub-fresh fish, it is advisable to cook it in dry roast, braised, braised, and eggplant sauce. For fish that are not very fresh (not spoilage fish), it is advisable to use sweet and sour, scorched and fried methods to eliminate the odor through condiments, so that the eater is not prone to unpleasant sensations.