What is the difference between salmon meat and rainbow trout meat?

The flesh of salmon has a bright orange-red color, the fat texture is clear, and the fat between the textures is wider. It tastes full and full, with rich fish oil, a melt-in-the-mouth feeling, full elasticity, and chewy texture. Sometimes the fish meat keeps squeezing the teeth and mouth. Under the light, the surface of the salmon is shiny and vaguely reflective.

The texture of rainbow trout is chewier and has an earthy smell, and the fish meat is not as delicious as authentic salmon. Under the light, the surface of rainbow trout is dull and does not reflect light.

What is the difference between salmon meat and rainbow trout meat?

1. Different species

Rainbow trout and salmon belong to different animal species. This is the biggest difference between them. The important difference is that although rainbow trout and salmon are close relatives, they are not the same fish. Salmon is a salmon trout among animals, while rainbow trout is a rainbow trout among sea creatures. Not only do these two fish belong to different animal categories, but their living environments are also different. Salmon mainly live in the Pacific Ocean, while rainbow trout can be cultured in low-temperature fresh water.

2. Texture and color

There are also obvious differences in texture and color between rainbow trout and salmon. Rainbow trout has less fat content, its lines are thin, and its edges are hard. After cutting the meat slices, the red and white texture is particularly obvious, but the fat content of salmon is relatively high, its meat color is orange-yellow, and its lines are relatively wide and the edges are soft.

3. Different thicknesses

The different thicknesses of fish meat are also the most obvious difference between rainbow trout and salmon. Rainbow trout is a kind of aquatic food with relatively hard meat. It is cut out during processing. The fish fillets will be relatively thin, otherwise the taste will not be very good after cooking, but the salmon fillets can be cut into about one centimeter thick slices. Even after being cooked in this way, the meat is very tender and has a special texture. good.

4. Glossiness

There is also a certain difference in the glossiness of rainbow trout and salmon. After cutting the flesh of rainbow trout and placing it under the light, you will find that it is dull and dull. Despite the existence of light, salmon meat has a very good gloss after being cut into it. It has an oily shine. When this kind of fish meat is placed under the light, there will be a slight reflection.