How much salmon in the buffet on the market is Norwegian salmon?

I don't know about this. It depends on the restaurant, because there are many salmon producing areas, but there are only a few main producing areas, such as Norway, Japan, Canada and Heilongjiang in China. For example, what we use here is fresh goods, which should be shipped from Heilongjiang! There are also a lot of Japanese goods here. I used them several times before, but the quality of the fish really didn't dare to compliment, so I changed them to fresh goods. As for how much is Norwegian.

I might as well teach you a way to compare it by yourself. Generally speaking, the seawater along the coast of Northern Europe and Norway has good water quality and low water temperature, which is very suitable for salmon, a deep-sea animal. Moreover, the salmon produced by artificial breeding is all natural astaxanthin, and naturally the astaxanthin content in its body is higher than that in other places, and the omega-3 fatty acid content is higher, so the appearance looks darker and the texture is even than that of salmon from other places. Such salmon is generally Norwegian.