The flesh of salmon ranges from pink to deep reddish-orange. This is a result of its diet, which comprises krill and tiny crustaceans. These are rich in colorful carotenoids, namely astaxanthin food.
Astaxanthin is heat stable, so unlike tuna, salmon remains red even when cooked สมัคร ufabet
Common varieties of wild salmon include coho, Chinook, and sockeye, all of which live in the Pacific Ocean. If you opt for Atlantic salmon instead, it’s almost always farm raised.
There are subtle flavor differences between the varieties, but salmon is generally described as more strongly flavored, oily, or fishy than tuna.
Similarly to tuna, you can enjoy salmon raw in sushi or a Hawaiian poke bowl, or cook it, if you prefer. When cooked, it’s more tender and flakes more easily than tuna.
It also contains more fat than tuna, which keeps it moist even after cooking to higher temperatures. Thus, it lends itself to a variety of cooking methods like grilling, roasting, baking, or poaching.
Canned salmon is also available, and like canned tuna, it’s convenient and a great addition to salads. You can likewise try combining it with breadcrumbs, spices, and an egg to make pan-fried salmon patties.
Salmon is a great source of vitamin D, which is critical for calcium absorption and building strong bones, potentially preventing osteoporosis. Salmon is also abundant in phosphorous, which is another vital mineral for bone health.