Salmon is one of the healthiest forms of protein you can eat. Whether poached in butter, steamed with vegetables, or raw in a poke bowl, it’s also an incredibly versatile food. Still, there are many myths and misconceptions surrounding this tasty, pink-colored fish. Here are all the myths you need to stop believing about salmon.
1. It tastes fishy
If you have this problem, cook your fish sous vide, which is milder than baking or grilling. When salmon is overcooked, it can take on those fishy flavors and smells that might put you off eating this seafood.
2. Color dictates how healthy it will be
Some forms of salmon have color and food coloring added due to the fact that dark-colored salmon with that deep red hue sell better. However, salmon is not naturally dark red all the time, even healthy varieties can be naturally gray. So for this reason, the color of your salmon does not dictate the nutrition it contains.
3. Salmon should be flaky
How many people have told you that when salmon is fully cooked, it flakes easily? In reality, salmon does not always cook evenly. It is often thicker in some parts (the pectoral fins) and thinner in others (the tail), which means that even if the tail end of the salmon is cooked, the middle may still contain raw meat. Use a digital food thermometer to make sure the thickest part of your salmon is fully cooked.
4. Salmon skin is inedible.
Salmon skin is packed with nutrients and 100% edible! You can even find delicacies all over the world made with crispy fried salmon skin, like sushi rolls. The skin contains plenty of omega-3 fatty acids and also protects the salmon from becoming too dry or burning when cooked. Many people love to cook salmon skin side up, which keeps the fish moist.
5. All salmon are the same
Don’t like salmon prepared one way? Then you probably haven’t had it in its myriad of forms, including all the different ways it can be used in sushi or lox on a bagel with a myriad of toppings. If you’ve tried this fish and don’t love it, try it in some other form of preparation; each one produces a completely different eating experience and taste.
6. You need to scrape off that white stuff.
Don’t be scared, the white stuff is totally normal. It’s called albumen, and no matter what type of salmon you buy or order at a restaurant, it’s likely to show up. It is just a white protein and it appears when the muscle fibers of the salmon heat up and contract, expelling the albumin. It is naturally a part of the fish body and is safe for human consumption, but cooking the fish at a lower temperature can prevent this.
7. It is an expensive fish
This is not an elite form of seafood! Sure, if you’re going for some rare, wild salmon, it can get pricey. But if you’re buying farmed salmon instead of sockeye or coho, it’s not too bad. Of course, with wild fish, the flavor is diluted less. Buying salmon in season can also help: You can freeze fresh fillets for when they’re more expensive or unavailable. Canned salmon is also more affordable.
8. It is difficult to cook
With all the different methods you can cook salmon in, it’s actually one of the easiest fish to cook. Bake it on colt, poach it, or grill it – the high fat content makes this fish more forgiving, so even if you go a little overboard, it won’t go shredded.
9. Farmed salmon is bad for you.
If farmed sustainably, farmed Atlantic salmon must not use chemicals or antibiotics. It is an incredibly popular fish and wild populations cannot keep up. Instead of putting those specimens on the brink of extinction, ethically and ecologically farmed salmon is a great alternative.
10. Cooked salmon is not so healthy
Cooking salmon can actually be healthier. If you’re worried about killing the nutrients, cook it on low. But raw salmon can actually cause you to consume a dangerous bacteria or parasite. Of course, this is different with salmon for sushi, which must be sashimi grade and can often be purchased at a higher price.
11. Frozen salmon is not as nutritious.
Like frozen fruits and vegetables, salmon is frozen at its nutritional peak. In that sense, frozen salmon might just be the healthiest variety you can get. Often “fresh” fish is pre-frozen and thawed, unless purchased directly from an off-ship fishmonger. High-fat fish can be frozen well without affecting the flavor.
