One of the healthiest sources of protein you can eat is salmon. It’s also a really adaptable cuisine, whether it’s poached in butter, cooked with vegetables, or raw in a poke bowl. Still, there are many untruths and misconceptions about this tasty, pink-hued fish. Here are all the salmon-related myths you should reject.
1. The flavor is fishy
If you experience this problem, cook your fish by sous vide instead of baking or grilling it. Salmon can acquire such fishy tastes and odors when it is overcooked, which may discourage you from consuming this seafood.
2. The color dictates how healthy it will be
Because dark salmon with a deep red hue sells better, some varieties of salmon have color and food dyes added. However, salmon isn’t always inherently dark red; in fact, some healthy types can be. As a result, the nutritional value of your salmon is not determined by its color.
3. The salmon must be flaky.
How many times have you been told that salmon flakes easily when cooked through? Salmon doesn’t usually cook evenly in practice. The salmon’s body is frequently thinner in the tail and thicker in the pectoral fins, thus even if the salmon’s tail is cooked, the midsection may still retain raw meat. Make sure your salmon is fully cooked in the thickest portion by using a digital food thermometer.
4. Salmon skin cannot be eaten
Salmon skin is 100% edible and rich in minerals. Even foods like sushi rolls, which are made with crispy, fried salmon skin, are available all over the world. It also prevents the salmon from being too dried out or burned while cooking. The skin is rich in omega-3 fatty acids. Salmon is frequently prepared with the skin side up because it keeps the fish moist.
5. Salmon is all same
dislike a certain method of cooking salmon? Then you’ve probably never had in any of its many variations, such as lox on a bagel with a variety of toppings or all the numerous ways it may be used in sushi. If you’ve tried this fish and didn’t care for it, give it another go with a different preparation because they all produce entirely distinct results in terms of taste and eating experience.
6. You need to scrape that white stuff off
Don’t panic; the white substance is very natural. No matter what kind of salmon you purchase or order at a restaurant, albumin is likely to appear. The salmon’s muscle fibers heat up and flex, pushing out the albumin, which is a simple white protein. Although it is a normal component of the fish and acceptable for humans to eat, cooking fish at a lower temperature can avoid this.
7. It’s an expensive fish
This type of seafood is not the best! Yes, it may be expensive if you choose a rare or wild salmon. However, it’s not too bad if you choose farm-raised salmon over sockeye or coho. Naturally, the flavor is less diluted in wild fish. Purchasing salmon while it is in season might also save you money because you can freeze fresh filets for when they are more expensive or unavailable. Salmon in cans is also more reasonably priced.
8. Cooking is challenging
Salmon is one of the simpler fish to cook given the variety of ways it can be prepared. The high fat content of this fish makes it more forgiving, so even if it is little overdone, it won’t be ruined whether baked in foil, poached, or grilled.
9. Farm-raised salmon is unhealthy
Farm-grown Atlantic salmon shouldn’t require the use of pesticides or antibiotics if it is raised sustainably. Since demand is so high, wild populations are unable to maintain up. Salmon raised on farms using ethical and environmentally acceptable procedures is a fantastic substitute for placing those species at risk of extinction.
10. Cooked salmon is less nutritious
Salmon cooked in a certain way can be healthier. Cook it at a low temperature if you’re concerned about destroying nutrients. However, eating raw salmon puts you at risk for ingesting harmful bacteria or parasites. Of course, salmon for sushi, which must be sashimi-grade and is frequently more expensive, is different in this regard.
11. Frozen salmon is less healthy
Salmon is frozen at its nutritional best, just like frozen fruits and vegetables. In that regard, frozen salmon may be the healthiest type available. Unless it is purchased directly from a fishmonger off the boat, “fresh” fish is frequently pre-frozen and thawed. High-fat fish can be frozen successfully without losing flavor.