Food & Travels

11 Salmon Strange Myths You Shouldn’t Believe

Consuming salmon is comparable to consuming one of the healthiest sources of protein that you may ingest. It can be prepared in a variety of ways, including being poached in butter, steamed with greens, or eaten raw in a poke bowl; it is a very flexible meal. Despite this, there are a lot of urban legends and misconceptions around this tasty fish that has a pinkish hue. The following is a list of salmon myths that should not be believed at any point.

There are 11 strange myths around salmon that you should not believe.

11 Salmon Strange Myths You Shouldn’t Believe
11 Salmon Strange Myths You Shouldn’t Believe

1. It has a fishy flavour

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If you’re having problems with this, try baking or grilling your fish instead of using the gentler method of cooking known as sous vide. When salmon is cooked for an excessively long period of time, it can take on the scents and tastes of fish, which may discourage you from consuming this type of seafood.

2. The colour tells you everything you need to know about how nutritious it is.

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Due to the fact that consumers are more interested in purchasing dark-colored salmon with a vibrant red hue, several varieties of salmon have had colour and food dyes added to them. Nevertheless, there are some strains of salmon that are naturally grey in colour, even though they are considered to be healthy. Therefore, the nourishment that is contained within your salmon is not determined by the colour of its flesh.

3. The salmon must have a flaky texture.

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How many people have explained to you that when salmon is cooked thoroughly, it flakes apart quite easily? The truth is that salmon does not usually cook in an even manner. It is typically larger in some sections (the pectoral fins) and thinner in others (the tail), which means that even if the tail end of your salmon is cooked, the middle still may include raw meat. This is because salmon has a variable thickness throughout its body. Make sure the thickest section of your salmon is fully cooked by using a digital food thermometer to check the temperature.

4. Salmon skin is inedible

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The skin of salmon is completely edible and contains a wealth of beneficial minerals. In some parts of the world, you may even get delicacies like sushi rolls that are prepared with salmon skin that has been fried until it is crispy. In addition to having a high concentration of omega-3 fatty acids, the skin of the salmon acts as a barrier during cooking, preventing the fish from becoming overcooked or scorched. Cooking salmon with the skin on is a popular method because it locks in moisture and flavour.

5. There is no variety of salmon.

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Don’t care for how the fish is usually prepared? If this is the case, you probably haven’t tried it in any of the several ways it may be prepared, such as the numerous ways in which it can be used in sushi or as lox on a bagel with a variety of toppings. If you have already sampled this fish and found that you are not a fan of it, give it another shot using one of the many different methods of preparation; each one creates an entirely unique eating experience and flavour.

6. You will need to remove all of that white substance.

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Don’t get too worked up about it; the presence of the white stuff is very normal. Albumin is what it’s called, and you’re likely to find it in any kind of salmon, whether you purchase it at the store or order it in a restaurant. It is a simple protein that is white in colour, and it is produced when the muscular fibres of the salmon are heated, causing them to contract and force albumin out of the muscle. It is a natural component of the fish’s body and can be consumed by people without risk; however, consuming fish that has been cooked at a lower temperature can eliminate this component.

7. This fish comes at a high price.

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This is not a particularly high-end variety of seafood! There is no denying that the cost could skyrocket if you decide to go with any rare and wild salmon. On the other hand, if you buy farm-raised salmon instead of wild-caught sockeye or coho, it’s not such a big deal. Naturally, the flavour is more concentrated in wild fish because it has not been farmed. Buying salmon when it is in season can also be helpful because fresh fillets can be frozen and saved for periods when they are either unavailable or more expensive. Additionally, canned salmon is less expensive than fresh.

8. Preparing meals can be challenging.

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Salmon is one of the fish that is one of the easiest to cook, despite the fact that there are a variety of ways that it may be prepared. The high-fat content of this fish makes it more forgiving when it comes to cooking, so even if it’s overdone a little bit, it won’t be ruined. You can bake it in the oven, poach it, or grill it.

9. Salmon from farms is not good for your health.

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Chemicals or antibiotics should not be used in the farming of Atlantic salmon if the fish are to be raised in a sustainable manner. The wild populations simply aren’t able to keep up with the demand for such a popular fish. Salmon raised in captivity using methods that are both ethical and kind on the environment represents a fantastic alternative to the eradication of those particular individuals.

10. Unlike raw salmon, cooked salmon is not as good for you.

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It’s possible that cooking salmon can make it healthier. Cooking something at a low temperature protects its nutritional value from being destroyed. On the other hand, eating raw salmon runs the risk of exposing you to a germ or parasite that could make you sick. Naturally, this is not the case with sushi salmon, which must be of sashimi-grade quality and is typically sold at a higher price range than other varieties of salmon.

11. The nutritional value of frozen salmon is reduced.

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Salmon is frozen at its most nutritious point, just like other frozen foods like fruits and vegetables. Given this information, it’s possible that the frozen kind of salmon is the healthiest option available. Unless it is acquired from a fishmonger immediately off the boat, “fresh” fish is frequently previously frozen before being brought back to room temperature. Fish with a high fat content freeze well without adversely affecting their flavour.

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