Is fresh salmon always better than frozen salmon?

Salmon is a key part of the Mediterranean diet, rich in nutrients like omega-3 fatty acids (good for the heart, brain and skin), protein and vitamin D.

However, seafood experts say there are still many common misconceptions about salmon.

Here are five common misconceptions about salmon:

Myth 1: Fresh salmon is always better than frozen salmon

Many people wonder whether they should buy salmon from the seafood counter or the frozen section. Jason Hedlund, seafood buyer at Whole Foods Market, says fresh salmon is not necessarily more nutritious or tastier than frozen salmon.

If you plan to eat it within two days, fresh salmon is a good choice. But if you want to store it, frozen salmon is a safer bet. In fact, most salmon is frozen within hours of being caught, preserving its nutritional value and flavor.

Professor Mark Lang (University of Tampa, USA) added that thanks to the quick freezing process at the source, frozen salmon is sometimes a “fresher” choice. He advised that if you want to eat salmon regularly for good health, buy it frozen and defrost it a day before cooking.

Myth 2: Farmed salmon is of lower quality than wild salmon

Farmed salmon is unfairly undervalued, experts say. Without it, there wouldn’t be enough salmon to meet consumer demand.

Without farming, there will not be enough salmon to meet consumer demand. (Source: AFP)

“Like chicken, beef or pork, salmon farming is necessary to meet global demand and protect wild fish populations from overfishing,” Doug Varanai, a seafood manager at a supermarket, told Huffpost.

Nutritionally, farmed and wild salmon are almost identical. The main difference is in taste: wild salmon tends to be firmer, leaner, and more ocean-like, while farmed salmon is fattier, softer, and has a milder flavor. Depending on taste and preparation, consumers may prefer one over the other.

Myth 3: Farmed salmon contains a lot of antibiotics

In fact, in the US, Canada, Norway and many other countries with strict regulations, the use of antibiotics in salmon farming is very rare, and if used, it must be under veterinary prescription and a strict quarantine period before harvest.

However, in some countries with poor controls, antibiotic overuse has been recorded, raising health and environmental concerns. Therefore, experts recommend choosing salmon with reputable certification labels.

Myth 4: Salmon is high in mercury

The good news: salmon is not high in mercury and is perfectly safe to eat regularly. “The health benefits of eating salmon far outweigh any concerns about mercury,” says Varanai.

Because of its short lifespan (3-5 years) and low position on the food chain, salmon doesn’t have time to accumulate mercury at worrying levels, making it a healthy choice for both children and pregnant women.

Misconception 5: The color of salmon will tell you how fresh it is.

Salmon color is important, but it’s not always a sign of freshness. Some farmed salmon get their color from the addition of astaxanthin, an antioxidant compound found in both commercial and natural feeds (shrimp, krill). So a bright orange-red color doesn’t necessarily mean the fish is fresher.

To choose fresh salmon, experts advise checking the smell (light, not fishy), the texture (firm, not mushy), the surface (moist, not dry or unusually dark). If the fish is still with the head, look at the eyes: clear eyes are fresh, cloudy eyes are old.

With these misconceptions cleared up, consumers can buy salmon with confidence – whether fresh or frozen. And if in doubt, don’t hesitate to ask the seafood counter staff directly, as they know the source of the product and can suggest delicious ways to prepare it./.

(Vietnam+)

Source: https://www.vietnamplus.vn/lieu-ca-hoi-tuoi-co-luon-tot-hon-ca-hoi-dong-lanh-post1059184.vnp