Salmon is one of the healthiest forms of protein you can eat. Whether it’s poached in butter, steamed with greens or cheese in a bowl, it’s also an incredibly versatile meal. However, there are many myths and misconceptions surrounding this fragrant pink fish. Here are all the salmon myths you need to stop believing.
1. It tastes fishy
If you have this problem, cook your fish via sous vide, which is gentler than baking or grilling. If salmon is overcooked, it can take on a fishy taste and smell that may discourage you from eating this seafood.
2. Color determines how healthy it will be
Color and food dyes are added to some types of salmon on the basis that dark salmon with a deep red hue sell better. However, salmon is not always naturally dark red—even healthy varieties can be naturally gray. So, for this reason, the color of your salmon does not determine its nutrition.
3. Salmon should be peeled
How many people have told you that when salmon is fully cooked, it flakes easily? In reality, salmon is not always cooked evenly. It’s often thicker in some parts (the pectoral fins) and thinner in others (the tail), which means that even if your salmon’s tail is cooked, there may still be raw meat in the middle. Use a digital food thermometer to make sure the fattest part of your salmon is fully cooked.
4. Salmon skin is inedible
Salmon skin is packed with nutrients and is 100% edible! You can even find delicacies around the world made with crispy fried salmon skin, such as sushi rolls. The skin is high in omega-3 fatty acids, and it also protects the salmon from drying out too much or burning during cooking. Many people like to cook salmon skin side up, which keeps the fish moist.
5. All salmon are the same
Don’t like salmon cooked one way? Back then, you probably didn’t have its many forms, including all the different ways it can be used in sushi or lox on a bagel with many toppings. If you tried this fish and you didn’t like it, try it in a different way of cooking – each of them gives completely different taste sensations and taste.
6. You need to scrape off that white stuff
Don’t be alarmed – the white stuff is perfectly normal. It’s called albumin, and no matter what kind of salmon you buy or order from a restaurant, it’s likely to show up. It’s just a white-colored protein, and it appears when salmon muscle fibers heat up and contract, pushing out albumin. This is a natural part of the fish body and is safe for human consumption, but cooking the fish at a lower temperature can prevent this.
7. This is an expensive fish
This is not an elite kind of seafood! Of course, if you choose rare and wild salmon, it can be expensive. But if you’re buying farm-raised salmon instead of salmon or coho, it’s not so bad. Of course, with wild fish, the flavor is less diluted. Buying salmon in season can also help – you can freeze fresh fillets for when they are more expensive or unavailable. Canned salmon is also more affordable.
8. It is difficult to cook
Thanks to the different ways to cook salmon, it’s actually one of the easiest fish to cook. Broil, poach or grill it – the high fat content makes this fish more forgiving, so even if you overcook it a bit, it won’t be destroyed.
9. Farmed salmon is bad for you
When sustainably farmed, Atlantic salmon do not have to use chemicals or antibiotics. It’s an incredibly popular fish, and wild populations can’t keep up. Instead of destroying these specimens, a great alternative is to raise salmon with ethical and environmentally friendly methods.
10. Boiled salmon is not so healthy
Cooking salmon can actually be healthier. If you’re worried about losing nutrients, cook it at a low temperature. But raw salmon can actually potentially cause you to ingest dangerous bacteria or parasites. Of course, this is different from salmon sushi, which is supposed to be sashimi and can often be bought at a higher price.
11. Frozen salmon is not that nutritious
Just like frozen fruits and vegetables, salmon is frozen at its nutritional peak. In this sense, frozen salmon may be the healthiest variety you can get. Often “fresh” fish is pre-frozen and thawed unless bought directly from a fishmonger off the boat. Fish with a high fat content can be frozen well without compromising the taste.
