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 have a very smooth appearance and uniform color.
2. Fat line
In supermarkets, some salmon are sold in segments, which is convenient for processing and preservation, and also convenient for consumers to identify the color of salmon. If there is one or more white flower colors in the fish, i.e. white fat lines, it is cultured; on the contrary, the wild salmon meat is compact and has almost zero fat content, so no white fat can be seen.
3. Taste
Generally speaking, the meat texture of wild salmon is very tight, just like that of lean meat, while that of farmed salmon is relatively scattered.
4. Nutrition
Nutritionally, wild salmon is better than farmed salmon. Canadian wild salmon has long lived in unpolluted Pacific seawater. Its nutrients come from plankton and fish and shrimp in the ocean. Its meat is rich in Omega-3, DHA and EPA, more than three times as much as common salmon. It is known as the "Emperor of the Ice Sea" and can reduce the risk of heart disease, hypertension and stroke. It has high nutritional value, and the fish is carrot-colored.
Cultured salmon is fattened by artificial feed. The nutrients in fish meat are artificially interfered with. The content of unsaturated fatty acids is very little or almost nothing. Its nutritional value is relatively much inferior. Fish meat is generally orange-red.
5. Survival
Wild salmon survive in a very competitive environment, to avoid disease and the attack of shark grizzly bear eagle, in order to survive the fatigue of running, experiencing arduous migration links, four years later to mature, so the muscle fiber is developed, fat content is very small, meat is clean, healthy, soft and compact, strong taste, there is a kind of eating thin. The sensation of meat.
The cultured salmon lacks space for sports and natural competitive environment. The feed is composed of high fat and high protein, and is well fed. Generally, they are fat and strong. They can grow rapidly to over 20 kg in less than one year. The body fat content is very high. The white fat line can be seen on the fish, and the taste is loose and greasy. It tastes like gluten and dregs.
The safety of cultured salmon is worrying
Salmon are raised in cages, which are very crowded and dense. There are 20 kilograms of fish in a 1 cubic meter cage. Farms pollute the environment and themselves, and improper disposal of sewage will increase the content of toxic residues in fish. High density aquaculture can easily lead to rapid deterioration of water quality and high incidence of fish. In order to prevent and treat diseases, fishermen regularly inject antibiotics and vaccines into salmon. These pollutants and chemicals can not be completely discharged from the body, and residues accumulate in salmon fat.
Another important point is that cultured salmon are usually cultured offshore, or even in fresh water, and the risk of parasite infection will increase a lot. Three times as many wild fish will be caught when salmon is caught. Consequently, salmon farmers and environmental organizations discussed measures and suggestions for improvement and reached an agreement to set standards for aquaculture. At present, some farms have begun to use closed fences to reduce the impact on the surrounding wild fish. Other farms, Verlasso Patagonia, add dietary additives such as_-3 to reduce the input of other fish needed to feed salmon.
Canadian deep-sea cold bone-deep, water quality is good, pure and pollution-free, salmon infected with heterotopic nematodes and other parasites is very small, suitable for raw eating, clean natural environment to bring food safety. Wild salmon are processed by ultra-low temperature freezing technology after deep-sea fishing (below minus 35 C). Because of the short freezing time, water molecules will not expand. Although salmon is dead, its cells are still alive, and no preservatives are used to ensure its original flavor, taste and nutritional value.