Why is salmon quite expensive in some high end restaurants in Japanese restaurants, but in some smal

Salmon is bright red in color, beautiful in pattern, delicate in taste, and soft in meat, making it the "oiran" of Japanese cuisine. In the past, you had to go to a Japanese restaurant to eat delicious salmon, but with the development of the seafood market, imported seafood has become more and more down-to-earth, and now almost all larger supermarkets have sliced salmon pieces, which can be cooked at home, which is much more cost-effective than eating it in the store 。I believe that many people who have ever bought salmon will find that some salmon is expensive, while others are very affordable.

Salmon is also called Samon fish or salmon. Salmon, scientifically known as salmon, is one of the world's famous economic fishes, mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and the Americas. Wild salmon is found in the northern part of the Atlantic and Pacific Oceans, with Alaska and Canada in the United States as the main producing areas, and small quantities in Russia and Japan.

The raw salmon in the supermarket is about 70 yuan per catty.

In the aquatic product market, the wholesale price of the whole salmon is about 50 yuan per catty, and the retail price is slightly more expensive, about 60 yuan. The wholesale price of salmon is so expensive, some stores process the finished product for a catty, and some are only fifty or sixty yuan, and those stores use not necessarily real Norwegian deep-sea salmon, and cheap salmon may be artificially farmed.

Salmon is produced in Europe, the United States, South America, etc., among which Norway's deep-sea salmon is the most famous, which is why many merchants claim that their products are imported from Norway. Different origins lead to different quality and prices 。Usually, the average price of Norwegian salmon sold whole or cut is between 65 and 70 yuan, and the price fluctuates slightly in the off-peak season, and the price of fish belly and other parts is more than 100 yuan.

To make salmon sashimi, it also has to go through processes such as deboning and skinning, and the price of the finished product is higher.

Finally, Hypertherm needs to remind everyone that you must not eat especially cheap salmon, and believe in the truth that you get what you pay for, and there is no such thing as "good quality and low price" in foodGood fresh ingredients must be expensive. Particularly cheap salmon may be disguised by salmon and trout, and the real salmon is identified by the color, texture and texture of the fat band, so diners must keep their eyes peeled when eating.

1.Fake salmon is served on the table in order to rub the salmon fame.

Rainbow trout farming began on a large scale in China about 10 years ago, but the market has been poor for the simple reason that the meat is not bright in color, the meat is firm, and the freshwater fish is unhealthy and unsuitable for raw consumption, so it must be cooked and eaten.

Later, some profiteers came up with the idea of selling rainbow trout as salmon and eating it in sashimi. But to pass off rainbow trout as salmon, two problems need to be solved.

One is the problem of flesh color. The flesh of rainbow trout was originally white, while the flesh of salmon was orange-red.

This problem is easy to solve. Salmon is caused by eating krill and other foods, which contain astaxanthin (a carotenoid) that accumulates in the muscles, which gives the fish a special color. Then the fisherman only needs to add astaxanthin (generally chemically synthesized) to the feed of rainbow trout

Another issue is the quality of the meat. The meat of rainbow trout is not as tender as salmon and cannot be chewed at all. Salmon, on the other hand, is usually cut into chunks or strips, which melt in your mouth. So the restaurant will cut the rainbow trout very thinly to trick customers into saying that it is salmon.

In China, rainbow trout is not only used as salmon in some restaurants, but also salmon or products sold in supermarkets are sometimes passed off as rainbow trout. The reason is simple, rainbow trout is much cheaper than salmon. Although it is easy to distinguish between the appearance of the two types of fish, the rainbow trout meat fish that has been dyed with feed can be seen as real and fake, and sometimes even aquatic experts may not be able to see it just by looking at the meat pieces.

The Key Laboratory of Applied Marine Biology of the South China Sea Institute of Oceanology, Chinese Academy of Sciences, has developed a technology to distinguish salmon meat from rainbow trout meat through genetic testing. Of course, this technology doesn't make sense for us consumers at large. ）

Because of the more upscale places, their rent is very expensive, right?

In a high-end restaurant, you may have to calculate the cost, and the chef of a high-end restaurant is also very famous, so the price will naturally be expensive.

High-end restaurants are expensive because they cost too much on their own, so the food prices are expensive.

The salmon they sell is synthetic, so it's not expensive, it's cheap.

This is the location is different, the identity is not the same, it is normal, high-end restaurants will beautify a lot.

Because high-end restaurants are expensive to sell in order to show their high-end and make a profit.

This is a common trick used by some high-end restaurants to reflect its high-end nature.

A high-end restaurant is high above all in terms of its service as well as its cost.

Of course, it's not real salmon, don't you think?