The salmon It is one of the most consumed fish in the world, but not everyone knows that it has a significant environmental impact, especially when it comes from intensive farms. The production of breeding salmon, in fact, involves the use of industrial, antibiotics and techniques feed that can affect not only on the well -being of fish, but also on the balance of the marine ecosystem.
Despite these critical issues, salmon remains a very appreciated food for its flavor and nutritional benefits. There are therefore those who choose to consume it anyway, perhaps trying to orient themselves towards superior quality options or coming from more sustainable sources.
But how to recognize a quality product? An expert in the sector reveals it in a video on Tiktok.
Salmon: attention to detail
Most of the salmon sold in supermarkets and restaurants come from farms and Norway is one of the main producers. This type of salmon is easily recognized: it has a pale pink color and clearly visible fatal streaks.
A fundamental trick to evaluate its quality is to observe these white veins: if they are too evident, it means that the fish has been fed with fat -rich feed, which could compromise their flavor and consistency. A good quality salmon, even if bred, must have a balance between the fat and the lean part of the meat, resulting compact and not too soft to the touch.
If you really have to choose a breeding salmon, the Scottish one is often considered better than the Norwegian one. Why? The breeding conditions are more rigorous, the water is cleaner and the fish follows a more controlled diet. The result is one More firm meat, a more intense orange color and a richer flavor. Here too, the fat of fat is worth: the less visible white streaks, the better the quality of the fish will be.
The best is the wild one
For those who want the maximum quality, the best choice is the wild salmon of Alaska. This fish is not bred, but caught in the open sea, which means that it feeds in a natural way of Krill, plankton and small fish.
Its color is intense red, almost without fat streaks. The meat is firmer and more compact, the most decisive flavor. Also from a nutritional point of view, wild salmon has a higher omega-3 content compared to the breeding.
The problem is that it is often only frozen, difficult instead that it is available fresh in the fishmonger.
Visual makeup to choose a good salmon
In summary, the eye is the first tool to evaluate a good salmon. Here are the main signals to be observed:
@iloveostrica Do you know the difference between the salmon? #salmoni #salmoneSelvaggio #salmoneAffumratto #salmonenorvegia #salmonescozia
♬ Original sound – iloveostrica
If you find the wording “wild” on the label, check, however, that it is actually Wild Caught. Finally, the price is an indicator: a quality salmon cannot cost little.
