The salmon commonly used in Japanese sashimi is Atlantic salmon (Salmo salar)

Salmon, the salmon commonly used in Japanese sashimi is Atlantic salmon (Salmo salar), also known as salmon. It is a popular sashimi ingredient with bright orange-red flesh and rich fat content, providing rich texture and delicious flavor.

In Japanese sashimi cuisine, salmon sashimi is usually called "Sake" or "Salmon". After being cut into thin slices, it can be eaten alone as sashimi or paired with other sashimi, such as tuna (Maguro), tuna (Katsuo) or yellowfin (Hamachi).

Japanese salmon sashimi is usually delicious and smooth, and can be served with condiments such as soy sauce, wasabi, ginger or lemon juice. When making sashimi, the freshness and original flavor of the fish are usually emphasized to retain its natural deliciousness.

Please note that salmon sashimi may have different names and treatments in different regions and restaurants, but generally speaking, salmon sashimi is a very popular dish in Japanese cuisine.

Each part of salmon provides a different eating experience and taste. Here are a few common parts of salmon:

1. Belly: The belly is one of the most popular parts of salmon. It has a rich, fatty texture and the meat is soft, plump and delicious. In sashimi or sushi, salmon belly is often used to create signature dishes.

2. Back: The backbone is the meat on the back of the salmon. The meat is thin and strong. It is often used in cooking methods such as frying, grilling or smoking, and is suitable for making salmon steaks or salmon rice.

3. Middle Section: The middle section is located between the abdomen and back. The meat is slightly thinner than the abdomen and has a certain amount of fat. This part is usually sliced thinly for sashimi, and can also be used to make sushi, salmon rolls, or salmon rice bowls.

4. Tail: The tail part is usually the end of the salmon, and the meat is thin. Although the fat content is lower, the meat is still delicious. Fish tails are often boiled, grilled or smoked to make salmon soup or salmon side dishes.

The above are several common parts of salmon. Each part has its own unique characteristics and uses, which can be selected according to personal preferences and dish needs.

Salmon is muscular and elastic.

When choosing fresh salmon, you can identify it from four aspects:

Looking at fish eyes, those with clear and clean eyeballs are superior, and those with dull eyes are defective;

If you look at the gills, they are bright red, the smell is fresh, and the gill filaments are slightly red or off-white, it is not recommended to buy;

Looking at the fish body, it is better if the color is bright, elastic, and the body is intact. On the contrary, the skin is gray, dull, stiff, and the body surface is not clean.

Look at the fish meat. Fresh salmon meat is bright, fresh, shiny, with clear lines and firm meat. On the contrary, it is not fresh. 

Taste: Fresh salmon feels firm and full in the mouth, with rich fish oil, sweet taste, smooth meat, even fat, and not too greasy. As for the fake rainbow trout, the meat is lighter in color, chewier, and easy to distinguish in terms of taste.

Salmon is a nutritious food with the following nutritional values:

1. Protein: Salmon is a good source of protein, which provides the amino acids needed by the body. Protein is an important building block for building and repairing body tissue.

2. Heart-healthy fats: Salmon is rich in Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help reduce the risk of heart disease, improve blood circulation, and promote healthy heart function.

3. Vitamins and minerals: Salmon is rich in vitamin B12, vitamin D and selenium. Vitamin B12 is essential for nervous system function, vitamin D supports bone health, and selenium is a powerful antioxidant that helps reduce cell damage and inflammation.

4. Anti-inflammatory and immune support: The Omega-3 fatty acids in salmon have anti-inflammatory properties that can help reduce symptoms of chronic inflammation. In addition, the nutrients in salmon help strengthen the function of the immune system.

5. Mood and brain health: Omega-3 fatty acids are essential for brain health and help improve mood, cognitive function and emotional stability.

When choosing salmon, give preference to wild-caught or organically farmed varieties as they typically contain higher levels of nutrients and are not affected by contaminants.