- Registrado
- 4 de Mar, 2020
Most salmon ive cooked is more bright orange, almost coral, or red depending on the breed.
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But sometimes salmon aren't salmon, they're char. At least the atlantic ones are. And sometimes trout are salmon but only when they go in the ocean. But then also sometimes salmon are trout when they get stuck in a lake.Is the fish named after the color or is the color named after the fish?
Reared salmon is fed a kind of carotenoid called astaxanthin to make their flesh red / orange in color.IIRC it's a dye that makes the meat of the salmon that color to begin with. It might be something added in prior to it winding up on the shelves or it might be the result of what salmon at certain hatcheries are fed.