Big pacific-salmon is also known as mackerel, salmon, and salmon.

Big pacific-salmon is also known as Mackerel, Salmon, and salmon. It is a fish of the genus Pacific salmon in the order Salmonidae. The side of the body is flat, the dorsal and ventral profiles are roughly symmetrical, and it is spindle-shaped; the head is large and flat on the side, with a large mouth slit, small eyes, and a long and protruding snout; the maxilla extends to the posterior edge of the eye, obliquely downward, like a bird's peck. The upper and lower jaws are not united; the lateral lines of the body are obvious and the scales are small; there are one pair of pectoral fins and one pair of pelvic fins, one dorsal fin and one anal fin each. The back and sides of the body are yellow-green, the belly is silvery white, and there are 10-12 orange-red sTripes on both sides of the body, which are thicker in females.

Salmon are distributed in the waters north of 35° north latitude in the Pacific Ocean. In China, it is distributed in Heilongjiang, Suifenhe, Wusuli River and Songhua River. It is carnivorous and feeds on small fish, shrimps and jellyfish. Young fish feed on benthic organisms and aquatic insects. It is a migratory fish in the sea and rivers.

Salmon is a precious economic fish that is deeply loved by people and has high nutritional value. Due to its difficult reproduction journey, salmon has gained the reputation of "the fish of maternal love". It has the effects of diuresis and swelling, replenishing deficiency and strengthening the stomach, regulating qi and harmonizing the central nervous system, and relieving spasm and pain relief.

Big pacific-salmon is a nutritious fish with the following nutritional values:

1. Protein: Salmon is a good source of high-quality protein. Protein is important for the repair and growth of body cells and is a major building block of muscles, bones and tissues.

2. Omega-3 fatty acids: Salmon is rich in Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids have benefits for heart health, brain function, and anti-inflammatory effects.

3. Vitamins: Salmon contains a variety of vitamins, such as vitamin B6, vitamin B12 and vitamin D. Vitamin B6 plays an important role in the normal function of the nervous system and protein metabolism. Vitamin B12 is essential for red blood cell formation and normal function of the nervous system. Vitamin D helps with bone health and calcium absorption.

4. Minerals: Salmon is rich in minerals, such as potassium, magnesium, phosphorus and selenium. These minerals are essential for bone health, heart function, and the proper functioning of the immune system.

5. Low fat: Salmon’s relatively low fat content makes it a good choice for a healthy diet.

Please note that individual nutritional needs will vary based on factors such as age, gender, physical condition and dietary habits. If you have specific nutritional needs or health concerns, it is recommended to consult a professional physician or nutritionist for dietary advice tailored to your individual circumstances.

Big pacific-salmon is a fish suitable for a variety of cooking methods, with tender meat and a delicious taste. Here are a few common ways to cook salmon:

1. Fry: Cut the salmon into chunks or fillets, and wipe dry with kitchen paper towels. Heat an appropriate amount of vegetable oil in a pan and when the oil is hot add the salmon. Fry until golden brown on both sides while keeping the fish tender. Salmon can be marinated with salt, pepper, and other seasonings to enhance its flavor.

2. Grill: Cut the salmon into fillets or whole fish, and score a few cuts on the surface with a knife. Rub olive oil, salt, pepper, lemon juice and other seasonings on both sides of the fish. Preheat the oven to the appropriate temperature, place the salmon on a baking sheet, and bake for about 10-15 minutes, until the fish is cooked through and golden brown on the outside.

3. Steaming: Clean the salmon and make a few cuts on both sides with a knife to enhance the flavor. Spread salt, ginger, garlic and other seasonings on both sides of the fish. Prepare a steamer, add water and heat until boiling. Place the seasoned salmon on the steaming rack, put the steaming rack into the steamer, cover the pot, and steam for about 8-10 minutes, until the fish is cooked.

4. Stew: Cut the salmon into chunks and stew it with vegetables and seasonings to make a delicious fish soup. Add an appropriate amount of water or fish soup to the pot, add vegetables, seasonings and seasoning packets (such as ginger slices, green onions, star anise, etc.) and simmer for about 15-20 minutes until the fish is cooked through and the soup is rich.

These cooking methods can be adapted and innovated to suit personal tastes and preferences. Please adjust the cooking time according to the size and thickness of the fish, and make sure to control the heat during cooking to maintain the freshness and tenderness of the salmon.