Salmon
Also known as：Atlantic salmon, Norwegian salmon
Salmo salar
- Origin
- Norway, Chile, Faroe Islands
- Season
- Year-round (farmed import)
- Appearance
- A laterally compressed fish, dark grey-blue on top and silvery below, with fine dark spots along the sides. Market salmon is mostly iced or super-chilled air-freighted Atlantic salmon with orange-red flesh and clear fat marbling.
Content compiled by the Xian Mancang team
Introduction
品种介绍Salmon is the most active imported category in premium seafood — from sushi to fitness meals to home pan-searing, the usage scenarios are extremely broad. Farmed Atlantic salmon moves through a fully controlled cold chain with mature supply.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Salmon is a cold-water fish distributed strictly at 0–4°C; no live holding. Sashimi-grade salmon demands a tight temperature chain: process within 24 hours of receipt, core temperature never above 4°C.
Frozen product keeps 6+ months below -18°C; consume within 48 hours of thawing. Parameters above are reference values — adjust to actual cold-chain conditions.
Economic Value
经济价值Salmon is priced by cut and grade: belly (otoro) > fillet (chutoro) > tail; sashimi-grade carries a clear premium, and trimmings (bones, skin) still have processing value. A high-value category for foodservice supply with stable monthly volumes per outlet.
Culinary & Commercial Use
烹饪与商业用途Home: sashimi (sashimi-grade only), pan-seared with black pepper and lemon, oven-roasted. Seared salmon is crispy outside and tender inside — a quality protein for fitness meals.
Foodservice: sushi, light meals and salads; supermarkets sell sashimi platters and iced fillets. Heads make stock, bones make soup base — high utilization.
Buying Guide
选购指南Look at the marbling: even fat lines and naturally orange-red color; smell for off-odors; press for spring-back. Sashimi-grade must come from suppliers with verifiable cold-chain and hygiene credentials.
Market Reference
规格行情Reference price: whole iced fish 60–90 CNY/jin; sashimi-grade fillets 100–160 CNY/jin; belly cuts cost more. Prices swing with exchange rates and international markets.
Salmon · FAQs
How do I pick the freshest Salmon?
Look at the marbling: even fat lines and naturally orange-red color; smell for off-odors; press for spring-back. Sashimi-grade must come from suppliers with verifiable cold-chain and hygiene credentials.
What are the live-holding requirements for Salmon?
Salmon is a cold-water fish distributed strictly at 0–4°C; no live holding. Sashimi-grade salmon demands a tight temperature chain: process within 24 hours of receipt, core temperature never above 4°C.
What is the current market price of Salmon?
Reference price: whole iced fish 60–90 CNY/jin; sashimi-grade fillets 100–160 CNY/jin; belly cuts cost more. Prices swing with exchange rates and international markets.
How do I cook Salmon? What methods work best?
Home: sashimi (sashimi-grade only), pan-seared with black pepper and lemon, oven-roasted. Seared salmon is crispy outside and tender inside — a quality protein for fitness meals.
Salmon · For stock availability and holding consultation, contact us