Tag: Fish color

Experts agree that the color of a fish's flesh is primarily determined by its muscle composition and diet. While many are considered white meat, a few popular species defy this common perception, prompting the question of which fish are considered red meat. The answer lies in their unique biology.

Over 50% of the world's commercial fisheries harvest species categorized as white fish, yet a significant and nutritious portion of the aquatic population falls into the 'non-white' category. Understanding what fish are not white meat reveals a diverse group of species with unique flavor profiles, textures, and health benefits.

Most animals, including fish, cannot synthesize carotenoids like beta-carotene on their own; instead, they must acquire them through their diet. This surprising fact is key to understanding why many vibrant-colored fish and shellfish get their iconic red, orange, and pink hues not from internal production, but from the food chain.

Salmon's vibrant pink color is a visual indicator of its nutritional profile, but contrary to common assumptions, the answer to "Is beta-carotene in salmon?" is no. Instead, this signature hue comes from a powerful antioxidant called astaxanthin, which salmon acquire through their diet of crustaceans.