Is fresh salmon always better than frozen salmon?

Seafood experts say there are still many misconceptions about salmon, such as the idea that fresh salmon is always better than frozen salmon or that salmon contains high levels of mercury.

Salmon is a key component of the Mediterranean diet, rich in nutrients such as 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:

Misconception 1: Fresh salmon is always better than frozen salmon.

Many people wonder whether to buy salmon from the seafood counter or the freezer. Jason Hedlund, a seafood purchasing expert at Whole Foods Market, says that fresh salmon isn't necessarily more nutritious or tastier than frozen salmon.

If you plan to eat it within two days, fresh salmon is a sensible choice. But if you want to store it, frozen salmon is the safer option. In fact, most salmon is frozen just hours after being caught, helping to preserve its nutritional value and flavor.

Professor Mark Lang (University of Tampa, USA) adds that thanks to the rapid freezing process at the source, frozen salmon is sometimes even a "fresher" option. He advises that if you want to eat salmon regularly for health benefits, buy it frozen and thaw it a day before cooking.

Misconception 2: Farmed salmon is of lower quality than wild salmon.

According to experts, farmed salmon is often unfairly underestimated. Without farming, there wouldn't be enough salmon to meet consumer demand.

Without farming, there wouldn't be enough salmon to meet consumer demand. (Source: AFP)

Speaking to Huffpost, Doug Varanai, a seafood manager at a supermarket, emphasized: “Like chicken, beef, or pork, salmon farming is essential to meet global demand and protect natural fish populations from overfishing.”

Nutritionally, farmed and wild salmon are almost identical. The main difference lies in flavor: wild salmon is usually firmer, less fatty, and has a stronger oceanic taste, while farmed salmon is fattier, softer, and has a milder flavor. Depending on personal preference and cooking method, consumers may prefer one type over the other.

Misconception 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 it is used, it must be under veterinary prescription with a strict quarantine period before harvesting.

However, in some countries with poorer regulations, antibiotic abuse has been documented, raising concerns about health and the environment. Therefore, experts recommend choosing salmon with reputable certification labels.

Misconception 4: Salmon contains a lot of mercury.

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.

Due to their short lifespan (3-5 years) and low position in the food chain, salmon don't have time to accumulate mercury to alarming levels. This makes salmon a healthy and suitable choice for both children and pregnant women.

Misconception 5: You can tell how fresh salmon is by its color.

The color of salmon is important, but it's not always an indicator of freshness. Some farmed salmon have color due to the addition of astaxanthin – an antioxidant compound found in both commercially produced and naturally occurring foods (shrimp, shellfish). Therefore, a vibrant orange-red color doesn't necessarily mean the fish is fresher.

To choose fresh salmon, experts recommend checking the smell (mild, not strongly fishy), texture (firm, not mushy), and surface (moist, not dry or unusually dark). If the fish still has its head, look at its eyes: clear eyes indicate freshness, cloudy eyes indicate it has been stored for a long time.

With these misunderstandings cleared up, consumers can confidently buy salmon – whether fresh or frozen. And if you're still unsure, don't hesitate to ask the seafood counter staff directly, as they are knowledgeable about the source of the fish and can even 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