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What if we told you that the true color of salmon it’s not orange? In a certain sense, when the salmon is born, it is not orange, but the truth is that it turns orange very quickly, throughout its life.‘régime. The color of salmon flesh depends on the intake of a carotenoid called astaxanthinthe same pigment that gives color to apricots or tomatoes. This carotenoid is essential for the growth of salmon and, depending on the amount ingested in its diet, it can give its meat a variable color. from pink to orange. The color of salmon depends not only on the quantity of astaxanthin it absorbs, but also on the number of chromatophores (cells which contain this pigment) present in the different tissues: the more astaxanthin there is, the more there is chromatophores, the stronger the color of the meat will be. Color is not an indicator of quality, but the way the fish grow and feed makes the difference between wild and farmed salmon.
The color of salmon is caused by its diet
The cause of the pink-orange color of salmon (wild and farmed) isastaxatinea provitamin A that these fish consume in their diet. This is an important question antioxidant involved in the development, hatching, growth and respiration of salmon. Astaxanthin is also a carotenoid, a plant pigment, and this is precisely what is responsible for the pink-orange color of salmon flesh.
Since it is a fundamental nutrient for this fish, astaxanthin is contained in the feed of salmon, wild or farmed. The only difference is that wild salmon simply finds it in the wild, while farmed salmon they receive it in their diet.
The color of the salmon therefore depends on the amount of astaxanthin in your diet: this is why you can have salmon that varies from pink to more or less bright or faded orange.
In short, the same thing happens in the difference between normal chickens and free-range chickens: the latter are free to move around and eat more varied foods and for this reason their meat is yellower. Additionally, carotenoids are not solely responsible for the color of salmon. An example? Even flamingos are more or less pink depending on the amount of carotenoids they consume!
Doesn’t the difference in salmon color also mean a difference in quality?
Although it is a very important purchasing parameter for the consumer, color is not synonymous with freshness, quality and better taste, because as we have seen it depends on the quantity astaxanthin present in food.
In addition, the coloring depends on the quantity of chromatophores present in his flesh. Chromatophores are cells capable of accepting pigment granules. In our case, the pigment is astaxanthin: once absorbed by the salmon, it is transported in the blood to the muscles and skin where it is deposited thanks to the chromatophores. Different parts of the salmon may contain a different number of chromatophores, thus leading to a more or less intense orange.
However, differences in the diet of wild versus farmed salmon lead to further differences in terms of qualitative Et organoleptic. The fat percentage and fat type (omega3 and omega6) change between the two types. For those who recognize the difference, wild salmon tastes different and then, obviously, it also costs more. In short, it’s not the color that makes the difference.
Difference Between Wild Salmon and Farmed Salmon
Salmon wild they are fished in the open sea and mostly come from Peacefulespecially from Canada or Alaska. Everyone comes from farmthat is, they are raised under controlled conditions. Most farmed salmon come fromAtlanticfor example from Norway.
The difference in how salmon is farmed or farmed also means a difference inrégime. In the wild, salmon feed on plankton and other fish. Farmed salmon also follow a balanced diet but its objective is to to growfor sale. For this reason, farmed salmon are fed a combination of fish foods and oils that aim to mimic the typical diet of wild salmon.
Wild salmon can move freely, allowing them to have a more varied diet and a lower fat percentage. Farmed salmon, for its part, are raised in ponds or in any case in areas of the sea demarcated by nets.
This is a transcript of an interview between the website editor and two guests discussing the true color of salmon and its relationship to diet and quality. The guests are experts in the field of fisheries and nutrition.
Website Editor: Good morning, ladies and gentlemen. I am delighted to welcome you to our segment on the true color of salmon. As we all know, salmon is a popular fish consumed worldwide, but many of us don’t know the details behind its coloration. Today we have two esteemed guests, Dr. Sarah Johnson, a marine biologist, and Dr. Mark Smith, a nutritionist, to shed light on this topic.
Dr. Sarah Johnson, as a marine biologist, can you explain to us the role of diet in determining the color of salmon? How does astaxanthin contribute to salmon’s pinkish-orange hue?
Dr. Sarah Johnson: Thank you for having me. Yes, astaxanthin is a carotenoid that plays a crucial role in the coloration of salmon. It’s a pigment found in the diet of both wild and farmed salmon. When salmon consume algae and specific types of crustaceans, they absorb astaxanthin, which contributes to their pinkish-orange color. The amount of astaxanthin in their diet determines the intensity of the color in their flesh. The more astaxanthin they consume, the brighter the color.
Website Editor: That’s fascinating! Dr. Mark Smith, as a nutritionist, how does the diet of salmon affect their quality and taste? Do we need to rely on their color to determine their freshness and quality?
Dr. Mark Smith: Absolutely not! The color alone does not determine the quality or freshness of salmon. In fact, as Dr. Johnson mentioned, the amount of astaxanthin in their diet is responsible for their color. However, the feeding habits of wild and farmed salmon do affect their quality. Wild salmon tend to have a lower fat percentage and a more diverse diet, making them leaner and potentially tastier. On the other hand, farmed salmon are fed a balanced diet to promote growth, which can result in a rich
