Expert Compares Health and Taste of Salmon and Trout
At a glance, red fish steaks might seem indistinguishable. But that«s only at first sight. For example, pink salmon and coho salmon can taste rather dry, unlike the juicy and fatty meat of Atlantic salmon and trout. However, there is a difference between these two fish as well.
Igor Berlinsky is a Doctor of Technical Sciences, an academician of the European Academy of Natural Sciences, and a professor at the Hong Kong Research Institute of Humanities, Natural Sciences and Technologies.
«Atlantic salmon and trout belong to the same family, but behave differently in nature,» technologist Igor Berlinsky tells Doctor Peter. «Atlantic salmon is larger, fattier, lives in the sea and enters rivers only to spawn. Trout is more often freshwater, has denser meat and less pronounced fat content.»
However, the difference in meat color, according to the expert, is often related not to the species, but to the feed on which the fish was raised. A bright shade is not an indicator of benefit, but a result of diet.
Which is Healthier
«In composition, they are similar: both contain omega-3, protein, and beneficial microelements. Atlantic salmon usually has more omega-3, but trout is often raised in more gentle conditions and may be cleaner in terms of contamination levels,» emphasizes Igor Berlinsky.
According to the technologist, the fish that is easier on the body is more beneficial.
«This is evident from the reaction: no heaviness, blood pressure doesn»t spike, skin is calm. Sometimes it is precisely trout that is perceived easier by the body — less load on the liver and enzymatic system,« explains the expert.
How Often Can You Eat Atlantic Salmon and Trout
The optimal frequency is 2–3 times a week. However, Atlantic salmon and trout are not advisable to consume in cases of:
exacerbation of pancreatitis;
allergy to fish and seafood;
serious disorders of bile secretion;
severe liver problems.
«Young children should be given only verified fish. In cheap options, an excess of antibiotics and dyes is often found,» warns the expert.
Unfortunately, Atlantic salmon and trout are not cheap products. But there are more affordable and still beneficial options.
«Mackerel is the champion in omega-3 among affordable fish. Sardines almost don»t accumulate toxins and are ideal for regular nutrition. Herring is a balanced option in terms of price and benefit. Coho salmon and pink salmon are more budget-friendly relatives of Atlantic salmon, but in composition they are no worse if fresh,« says Igor Berlinsky.
Earlier, a biologist told whether red caviar can be frozen — soon we will be buying this delicacy for Maslenitsa (Russian pancake week). According to the expert, quick freezing at low temperature and slow thawing in the refrigerator will help minimize the risks of product quality reduction. The ideal container is glass and food-grade plastic. The portion for freezing should be small.
