Introduction to Blue Salmon 1. Definition: The Blue Salmon is a petite fish widely adored in Asian regions. Due to its small size, it's often cooked whole, offering a tender texture combined with a subtle, delightful aroma.
2. Production Process:
Cleaning: First and foremost, the fish undergoes cleaning to remove any internal organs and impurities.
Preparation: Given its small size, there's an option to decapitate and debone, but many prefer to cook it whole.
Seasoning: Depending on the desired dish, it can be marinated using salt, wine, or other condiments beforehand.
3. Serving Methods: The Blue Salmon can be prepared in a variety of ways such as frying, stir-frying, steaming, or even boiling in a soup with other ingredients. Its petite size makes the cooking process quick and straightforward.
4. Characteristics:
Texture: Due to its diminutive stature, the fish boasts a delicate, slightly sweet flesh.
Nutrition: Rich in proteins, vitamins, and minerals, the Blue Salmon is an excellent addition to a healthy diet.
Household Delight: Many households opt for the Blue Salmon as a regular ingredient, given its ease of preparation and delightful taste.
5. Pairing Suggestions: The Blue Salmon pairs well with a range of vegetables and condiments such as green onions, ginger, and chilies, allowing for adjustments based on personal preferences.
