Tag: Salmon taste

Historically, keta salmon, also known as chum or dog salmon, was considered less desirable due to its lower fat content. This defining characteristic gives it a much milder flavour and firmer texture compared to fattier species when it is cooked.

While both types of salmon are excellent sources of protein and omega-3 fatty acids, their environments and diets create distinct flavor profiles. Choosing between Atlantic and Pacific salmon depends heavily on personal taste preferences, with one offering a milder, buttery flavor and the other a bolder, more complex one.

According to a 2021 study by the University of Copenhagen, the perception of a salmon's taste can be heavily influenced by preconceived notions, but when tasted blind, many people preferred farmed salmon over wild. The answer to what is the best tasting salmon is not a simple one, as it depends on a variety of factors, including the species, whether it's wild or farmed, and the cooking method used.

According to the Food and Agriculture Organization of the United Nations, aquaculture could supply nearly two-thirds of global seafood consumption by 2030. This reality sets the stage for a critical discussion on the long-standing seafood debate: Is farm raised salmon preferable to wild salmon?