Why is salmon orange

Well the best salmon is always going to be wild salmon. In terms of variety, the best salmon is Chinook or king. However you can easily find it now in Lake Michigan and New Zealand as well. When your salmon is done, it should still be somewhat orange-pink, and not completely white. Salmon needs a light sear on both sides, it does not needs to be cooked for long. It will separate on its own if you pick at it lightly with a fork, separating each section. Salmon skin is perfectly edible, just remember to remove any and all scales.

You will need a kitchen knife and a sink that can be plugged. Industry research conducted by a group of Norwegian academics shows that when offered the choice, consumers associate quality with color and would be willing to pay more for richer shades of pink 3. So there you have it. Shrimp and krill for wild and synthetic astaxanthin for farmed.

If you're ready to buy some of the best wild-caught, sustainably harvested salmon on the planet, click here! Login Join Today. April 16th, These are some of our most ambitious editorial projects. From our Obsession. By Gwynn Guilford Reporter. Published March 12, This article is more than 2 years old. Sign me up. Read more stories by Andrew Burger. Words by Andrew Burger. The color, and cost, of salmon In nature, astaxanthin is produced by microscopic algae that are consumed by shrimp, krill and other crustaceans.

These animals, in turn, are consumed by salmon and other animals — think: pink flamingos. In this way, the carotenoid pigment and its antioxidant properties makes its way up and around the food web. The higher prices they command more than offset the higher costs, however, making it attractive for salmon farmers to keep doing so. Andrew Burger. SuperTruck 3 Adds U.