Blog Bering Seafood

Truths and myths about salmon

Today we know a lot about redfish and its caviar; we are happy to use this valuable, healthy, and tasty product. However, there are facts that many doubt. It dispels the central myths about salmon.

1. There is such a fish - salmon. Myth.
Salmon is a generalized name for fish of the salmon family, but there are no separate fish species with this name. There are pink salmon, salmon, coho salmon, chinook salmon, and trout. In some countries, the average consumer is poorly versed in the types of redfish. Often this is used by unscrupulous sellers and restaurateurs. On the shelves or the menu, we often see "salmon." This makes it possible to understand that we are talking about redfish but allows us not to specify and sell (or put in a dish) the available type.

2. The redder the meat, the healthier it is. Myth.
The color of salmon meat depends on the type of fish and what it eats. The only point is that wild salmon meat gets its color from feeding on crustaceans and phytoplankton and artificially grown fish from food, where can add the dye.

3. Salmon contains healthy cholesterol. Truth.
In addition to many vitamins, amino acids, and trace elements vital for the human body, salmon contains a lot of protein, which helps speed up metabolism. And the present cholesterol reduces the number of lipoproteins and prevents the appearance of cellulite.

4. Wild salmon is much better than farmed salmon. Myth.
This question is both myth and truth. On the one hand, wild salmon is a conqueror of the seas, a traveler. He absorbed a lot of all marine vitamins and minerals during his life and moved a lot, which reduced the fat layer. It is found mainly in ecologically clean waters, and it is natural and natural. The content of valuable substances in it is not inferior to wild. But if the cultivation occurs in violation of sanitary standards, salmon can be dangerous to the human body. On the other hand, farmed salmon is less susceptible to the risks of developing various diseases, as it is under strict control.

5. The famous Norwegian salmon is fed antibiotics. Myth.
Myth because all farmed salmon are fed pellets and antibiotics. This is necessary to protect them from diseases and pests and not pose a danger to the human body. But the use of such substances must be strictly sanitary controlled. Unfortunately, this happens in the cultivation of any animal organisms for food.

6. Atlantic salmon and salmon are the same. Truth.
Many people think that different names indicate another source of origin: salmon - wild fish, Atlantic salmon - farmed salmon. This opinion is wrong.

7. Salmon is the best type of salmon. Myth.
This is indeed a valuable species of the salmon family, but to say. There is no hierarchy in the types of salmon according to the degree of deliciousness and usefulness. It all depends on the end-users living conditions, cultivation, and taste preferences. The best is impossible.

8. Pink salmon - dry fish. Myth.
Perhaps pink salmon has a little less fat than other salmon, but its "dryness" can only be associated with the time of catch and the amount of freezing and thawing. Fresh and natural pink salmon is moderately fatty and juicy.

9. There are no parasites in salmon. Myth.
As with any fish, parasites can be present in salmon. They are often immediately visible to the naked eye and harmless to humans. Moreover, some of them (bivalves) are useful for the fish and prolong its life. After thermal treatment, salmon is harmless in any case.

10. Salmon can be eaten raw. Truth.
Salmon is used to making delicious tartar or sashimi, which means raw fish. But for such use, there must be confidence in the freshness and quality of the product. Sometimes they have unique markings confirming the possibility of eating raw fish. In any case, frozen products from a trusted manufacturer are more suitable for this, for example, salmon of the Vostochny Bereg brand (Bering Seafood). You can be 100% sure of the quality of the manufacturer's products.