What are the differences between wild salmon and cultured salmon?
1. Appearance
Raised salmon usually have markings on their bodies or spots on their heads, while wild salmon look very smooth and uniform in color.
2. Taste
Normally, the meat of wild salmon has a tight texture, which is a bit like eating lean meat. The flavor of farmed salmon is more dispersed and it tastes less chewy.
3. Nutrition
Nutritionally, wild salmon is better than farmed salmon. Wild salmon nutrients come from plankton and marine fish and shrimp. Wild salmon meat is rich in omega- 3, DHA and EPA. It is three times more than ordinary salmon. It can reduce the risk of heart disease, hypertension and stroke. It has high nutritional value. Fish is carrot-colored. The cultured salmon is artificial feed. The nutrients in the fish are interfered by human. The content of unsaturated fatty acid is very small and the nutritional value is relatively low. The fish is usually orange-red.
How to pick salmon?
Scales should be intact and shiny. Fish skin is black and white, no bruise. The head is short, dark and shiny. The fish's eyes are clear and the pupils are crystal and bright. The gills are bright red in color and have red mucus in the gills. Fish abdomen is smooth without viscera, blood stain and blackening. When the fish is pressed by hand, the meat is strong and elastic, and the fish is bright orange-red.
Looking at the appearance of cultured salmon, there are usually spots on the body, or on the head, while wild salmon has a very smooth appearance and uniform color.
Look at the fish supermarket, some salmon are cut into segments for sale, which is easy to process and preserve. At the same time, it is also convenient for consumers to distinguish salmon from salmon. If there is one or more white flowers in the fish, it is cultured; on the contrary, the meat of wild salmon is compact and fat content is almost zero, so no white fat can be seen.
Generally speaking, the meat texture of wild salmon is very tight, just like eating lean meat, while that of farmed salmon is more "scattered".
Nutrition value of salmon
Salmon, as well as rich unsaturated fatty acids, can effectively enhance high-density lipoprotein cholesterol. Reduce blood lipids and LDL cholesterol, prevent cardiovascular diseases. Omega-3 fatty acids are indispensable to the brain, retina and nervous system. They can enhance brain function, prevent Alzheimer's disease and visual impairment. Fish liver oil is higher in this species and can promote the body's calcium. Astaxanthin is a very effective antioxidant.