【Reading】さーもん

【English Name】Salmon

A fish belonging to the family Salmonidae, used as a standard topping across a wide range from conveyor-belt sushi to high-end shops. Its vivid orange color derives from carotenoid pigments (such as astaxanthin), and it is characterized by rich fat content and a melt-in-the-mouth texture. The majority used at sushi shops is farmed Atlantic salmon (taiseiyo-sake) raised in Norway or Chile, or salmon trout (sea-farmed rainbow trout / nijimasu), which is distributed stably year-round. Wild salmon migrate through the North Pacific and Bering Sea and have the habit of homing to their natal river. In Japan, farmed Norwegian products were imported from the 1980s onward and rapidly took hold as a raw-eating culture. In addition to nigiri, it can be enjoyed in many ways, such as seared (aburi) and in rolls.