Redjina Ph
We hate to say it, but fish can be confusing. Did you know, for example, that the same variety of fish can have several names? Patagonian toothfish, for example, is the same as Chilean sea bass. (Dazzling.) Or that sometimes farmed fish is more nutritious than its wild counterpart? They tend to have higher levels of healthy fats like omega-3 fatty acids. (Strange but true!)
But salmon might take the cake for the most confusing fish of all, at least among the varieties you’ll come across regularly in the supermarket. Like many other species, there are countless varieties under the salmon umbrella, each with its own unique flavor profile, texture, and range of ideal culinary preparations. How should the average consumer choose? If you’re currently standing in the middle of the fish aisle, unsure which one would go best in that garlic parmesan salmon recipe you’ve been eyeing, rest assured you’re not alone. We are here to help you.
Several different species of wild (and farmed) salmon are native to or sold in the United States. Some are best in poached salmon recipes, while other species of salmon shine on the grill. Some varieties are best as canned salmon, while others are better suited for large salmon and creamed corn chowder. Below, we’ve rounded up the seven most common strains you’re bound to come across, including information on what sets them apart and how durable they are to choose in 2022.
If you’re a salmon lover, bookmark this page – you’ll want to use it as a cheat sheet the next time you’re at the fish market.
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