Compare sockeye salmon and salmon | What is healthier and tastier

Despite the common misconception, «red fish» is not just one specific breed of seafood. Under this name, many varieties of river inhabitants are hidden. So, red fish are called trout, coho salmon, chinook salmon, sockeye salmon, salmon and many others.

At the same time, sockeye salmon and salmon are the most widespread in the breed market of the middle price segment. And many housewives, choosing a dish for a festive or everyday table, ask themselves the question — what is still better?

Let’s figure out how sockeye salmon and salmon differ, and what is better to buy.

Red salmon

Sockeye salmon, also known as «red» because of its bright red color, despite its commercial nature, is not very common in EU. It mainly lives off the coast of North America, and especially a lot of it in Alaska. In EU, it is found only near Kamchatka and in not too large quantities.

Therefore, most of the sockeye salmon on the shelves of European stores is imported. They bring it from Alaska in a fresh-frozen or salted form, so the quality of the fish itself does not change. Of course, residents of the Far Eastern regions can also treat themselves to freshly caught «krasnitsa», but it is unprofitable to deliver it to the middle lane from Kamchatka.

Speaking about taste qualities, it is worth noting that sockeye salmon is one of the fattest salmon species. For 100 grams of its bright orange, tender meat, there are up to 15 grams of fat. That is why it has a pleasant taste and melt-in-your-mouth texture.

Sockeye salmon is widely valued in salted and canned form. But for steaks, it is not so good. The meat is fatty, and fish oil melts easily when heated. Because of this, the fried fillet falls apart, loses its natural texture. But in salty form, it has no equal. In addition, “krasnitsa” is suitable even for small children — but, of course, not salty, but, for example, boiled for a couple.

Thus, the best type of sockeye salmon is salted. Thanks to its delicate taste and melting texture, it becomes a real delicacy, and a large amount of fish oil and nutrients makes it an indispensable component of proper nutrition.

Sockeye caviar

Sockeye salmon is also valuable thanks to the caviar fishery. Its caviar has an extremely unusual, characteristic taste and texture. It is difficult to confuse it with caviar of other red fish.

So, sockeye caviar is characterized by:

1. The small size of the eggs themselves. Their diameter rarely exceeds 3-4 mm;

2. Intense, bright red;

3. Bitter taste and rich aroma.

It is the bitter taste and rich aroma that make the red caviar unique. Many lovers of this delicacy prefer this particular variety to others — just because of its unusual taste. However, some people may not like this caviar.

Salmon

Salmon, or Atlantic salmon, is a valuable commercial fish, which, however, is not so difficult to find. In EU, it is caught in almost all northern seas, including the Baltic and White. In addition, its freshwater form is often bred in private fish farms. It can also be caught in several lakes and even the Kem River.

In general, the salmon that gets on the table of European in most cases is domestic. This is what explains its availability. Fillets without much damage to the budget can be purchased at any grocery store, and with the approach of the New Year holidays — even in the form of carcasses.

Salmon meat is not as fatty as other breeds — up to 5 grams of fat per 100 grams of weight. That is why it is characterized by a very rich and bright taste. The color is also different — it is soft pink.

A small proportion of fat allows you to cook any dishes from salmon that involve heat treatment. The meat will not fall apart during frying, steaming or any other operation. Fish is also salted, canned, and in some cases even slightly smoked, which, however, is perceived by many lovers of sea delicacies with hostility.

Yes, it is worth noting that there are genetically modified varieties. However, they are no different from the «ordinary».

Salmon caviar

Despite the commercial value of salmon as a red fish, its caviar is not so popular. The taste is not very rich, thin, the color is orange, the eggs are large and with a thick shell. But the main problem is that even in salted form, its caviar is practically not stored or transported.

That is why it is extremely rare in stores. Basically, it can be found for sale in places where this salmon fish is caught.

In general, its caviar is comparable in taste and appearance to that of pink salmon. In places of extraction, it is also distinguished by a low price. However, the same can be said about pink salmon — the difference between these two breeds is, in principle, minimal and insignificant.

What is the difference between salmon and salmon

Both sockeye salmon and salmon are characterized by a pleasant taste and high content of nutrients. However, they are still different.

Let’s compare these two types of red fish:

Thus, sockeye salmon is better for those who want to enjoy the subtle range of red fish taste and its delicate texture. And it is also perfect for inclusion in the winter diet, as it is rich in fat containing vitamins and trace elements.

Salmon, in turn, is a fish for those who love a rich, rich taste. In addition, it is excellent for cooking dishes that require thermal processing, including steaks and steamed fillets.

It cannot be said that one breed is much better than another in all respects. It is recommended to choose based on your own preferences by trying both.