The flesh of salmon ranges from pink to deep reddish-orange. This is a result of its food, which comprises krill and tiny crustaceans. These are rich in colorful carotenoids, namely astaxanthin.
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 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 patties.
Salmon is a pretty popular fish worldwide — the global market is expected to reach between US$32 billion and US$72 billion by 2031. Its rich, buttery meat, coupled with the diverse cuisines it can be used in. Thanks to its ability to be eaten raw, smoked, or cooked are all contributing factors to its global success.