The white salmon is known as the "queen" of cold-water fish internationally. Currently, it can only grow in the Sailimu Lake in Xinjiang. The white salmon in Sailimu Lake is raised in the wild, and the survival rate is extremely low. A 700-gram white salmon needs to grow in the cold water of Sailimu Lake for 3 years. The pure and pollution-free, "plain" natural ecological environment of Sailimu Lake gives the white salmon extremely high quality. It is the first organic food in Xinjiang to pass the China Green Huaxia certification of the Ministry of Agriculture. The white salmon is wild-raised in the pure and pollution-free Sailimu Lake. It has no parasites and excessive antibiotics caused by artificial breeding. Its meat is plump and has no spines. It can be eaten raw as sashimi when it is chilled, and it tastes tender and smooth. It is the best high-altitude cold-water fish sashimi.

Clear, pure, 100% ecological and pollution-free
▶ Sailimu Lake is located at the northern end of the Tianshan Mountains, in the Bortala Mongol Autonomous Prefecture of Xinjiang. The lake surface is 2,073 meters above sea level, with a water area of 453 square kilometers and a water storage capacity of 21 billion cubic meters. It is the highest and largest alpine cold water lake in Xinjiang. The annual average water temperature of the lake is 7°C, the lake water is slightly brackish with a salinity of 3‰, and the transparency of 13.7 meters is the highest transparency of Chinese lakes. The growth environment is unique and 100% pollution-free.

Wild, natural, healthy and delicious
▶Salmon is one of the world's "four major health foods". Sailimu Lake white salmon is the first organic food in Xinjiang to be certified by a national authority. It is natural, nutritious and high-quality, and is one of the world's top ingredients. Sailimu Lake organic fish is caught alive, bled on site, cooled and acid-freezed, deep-frozen at minus 100 degrees Celsius, and delivered within 24 hours under full cold chain control, ensuring that the quality and exquisite taste of each fish are not lost.

Saihu high white salmon has comprehensive nutrition, with protein, unsaturated fatty acids, and essential amino acid content far higher than most common farmed fish. It is recognized as an ecological organic fish by the country and one of the healthiest natural nutritional supplements in the world. Thirty types of fatty acids were detected in the muscles of Saihu high white salmon, with a fat content several times higher than other fish species, especially rich in rare polyunsaturated fatty acids in the human body. The content of polyunsaturated fatty acids accounts for 42.62% of the total fatty acids, among which omega-3 (the main component of deep-sea fish oil) accounts for 13.36% of the total fatty acids, and docosahexaenoic acid (DHA) accounts for 22.24%. Generally, freshwater fish (carp, grass carp, green carp, crucian carp, bream, etc.) have EPA content of only 1.1-2.7% and DHA content of 0.3-6.2%. The EPA and DHA levels of Saihu white salmon are several to tens of times higher than those of ordinary freshwater fish.

Fresh, tender and fragrant
▶ Thick fish meat, few bones, 72%-79% meat yield. No small thorns in the meat. No worries of choking in children, no trouble of spitting out bones at banquets, adding elegance to banquets.
Fresh - fresh and boneless, not greasy or fishy.  
Tender - tender and full meat, crystal clear.
Fragrant - smooth taste, endless aftertaste.   
Smooth - natural fish meat, light milk fragrance.