Salmon is a fish that is rich in omega 3 fatty acids. It is also low in fat and cholesterol. Salmon is a good source of protein and contains many vitamins and minerals. Salmon is lean meat and is very healthy. Salmon is a great source of vitamin D, B12, iron, zinc, calcium, phosphorus, potassium, magnesium, copper, manganese, selenium, and niacin.
Salmon’s vivid orange, pink, red, and coral hues are well-known. Salmon-pink, or simply salmon, is a distinct hue! It’s one of those gorgeous fish proteins, right up there with tuna red, that sticks out from the throng and appeals to the eye. Why is salmon pink, though? What color is it? Is it red, pink, or orange? And why is the color of wild salmon so much darker than that of farmed salmon? What is this about colorful salmon flesh, and when did it happen? All of these questions, as well as others, have a great solution. Let’s take a closer look.
The reason why salmon has such an amazing range of hues is because of what they eat. Wild salmon are fed on small crustaceans called krill. These tiny shrimp-like creatures contain high levels of astaxanthin which gives them their bright pinkish hue. Astaxanthin is found naturally in algae as well as some other plants like spinach.
Salmon is pink due to its diet. In the wild, salmon eats a lot of crustaceans like shrimp and krill, which produce a lot of orange-red pigment from the carotenoid family. When cooked, it’s the same pigment that colors shrimp orange-pink and a lobster red. Because shrimp and krill are salmon’s main source of nourishment, their natural color is absorbed and colors the salmon’s flesh. As a consequence, you get a salmon that is orange-pink in color.
Some salmon can be both pink and red depending on where they live. The Atlantic Ocean has lots of different species of salmon, including sockeye salmon, coho, chinook, chum, silver, and steelhead.
Some of these varieties may be white, gray, black, brown, yellow color, green, blue, purple, or even striped. In fact, some types of salmon are actually reddish-orange due to the presence of another type of pigmentation called melanin. Melanin is produced by cells throughout the body and helps protect against UV rays. When exposed to sunlight, certain parts of the skin produce extra amounts of melanin. This causes the skin to turn dark. Some people call this "sunburn" but it’s really just part of our bodies’ defense mechanism.
The majority of us have light hair and eyes when we are born. Depending on the quantity of shrimp and krill, some salmon may simply be more or less brightly colored on the inside. Wild salmon has the deepest colorful meat, but farmed salmon has softer, more delicate hues.
In contrast, farmed salmon is naturally white or grey with a pink tinge. This is owing to the high expense of feed, which prevents farmed salmon from having direct access to shrimp and krill. Instead, farmed fish are fed specially formulated vegetable protein pallets. Salmon are carnivorous fish that cannot absorb vegetable protein as well as animal protein, thus this is a problem.
This means that farmed salmon must rely on plant sources of food instead. Since vegetables don’t contain any carotenoids, farmed salmon will only get the pale shades of pink. They also lack the deep reds and oranges associated with wild salmon.
There are two main reasons for coloring salmon pink: tradition and economics. Traditionally, salmon was dyed pink so that it would look better next to the darker meat of beef and pork. Today, however, there isn’t much demand for pink salmon. Most consumers prefer either plain white or lightly flavored salmon. So, salmon producers use artificial dyes to make the salmon pinker than nature intended.
Artificial dyes come in a variety of shapes and sizes. E120 is one of the most frequent types. To combat this problem and give salmon the color consumers anticipate, the carotenoid pigment found in krill and shrimp is routinely added to their diet. Fish meal, which is produced from dried and crushed fish waste, is also included.
In this way, the salmon acquires an orange tinge, but it will never be as brilliant or strong as the color of a wild salmon. It’s just not possible unless the salmon are given a high-protein diet of shrimp and krill like they do in the wild. As a result, salmon flesh that seems to be colored is really not dyed. These days, no one paints flesh. Their diet contains the color, similar to how Japanese hens are given a combination that includes sweet paprika to produce orange egg yolks.
Salmon can be divided into three categories based on where they were raised: wild-caught, farm-raised, and hybridized. The first category is considered the highest quality because it comes from natural environments without human intervention.
However, wild salmon populations are declining rapidly. Therefore, you should try to buy your salmon from sustainable fisheries. If you live near a large river system, then chances are good that the salmon you eat came from a nearby stream. In this situation, you could be asking which salmon is the best. Wild salmon, of course, will always be the best salmon. It’s been better nourished, has gotten enough of activity, and is less likely to carry parasites or become ill.
Chinook salmon is the finest in terms of diversity (or king). This fish is found along the coasts of North America, Siberia, and northern Japan, and is endemic to the northern Pacific Ocean. However, it is currently commonly found in Lake Michigan and New Zealand. If you can afford it, grab this fish since it has the highest price and the finest flesh.
In conclusion, I hope that you have learned something new about salmon today! I hope this article was informative and helped you with all your food curiosities about the pink color of salmon.