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Salmon: Difference between revisions
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Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin (E161j), in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white fleshed salmon, astaxanthin, and very minutely canthaxanthin (E161g)), are added as artificial colourants to the feed of farmed salmon because prepared diets do not naturally contain these pigments. | Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin (E161j), in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white fleshed salmon, astaxanthin, and very minutely canthaxanthin (E161g)), are added as artificial colourants to the feed of farmed salmon because prepared diets do not naturally contain these pigments. | ||
<gallery widths= | <gallery widths=300px heights=300px perrow=5> | ||
Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest | Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest | ||
Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly | Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly | ||