The habits, meat texture, luster and taste of red trout and salmon.

Different habits

Red trout

Different meat quality

The flesh of salmon is whiter in color and has lower hardness. The taste is relatively delicate. The flesh of rainbow trout is reddish in color and relatively hard.

Salmon

Gloss

Salmon: It looks oily and shiny.

Rainbow trout: dim under the light (Chinese people don’t like this, so many vain and superficial Chinese prefer salmon.

Taste

Salmon: It has a lot of fat, so the meat is plump and chewy. When chewing, the meat will feel like it is constantly squeezing your teeth and mouth.

Rainbow trout: It is chewier, but it has less fat. , not so fragrant

Nutritional value of rainbow trout

1. Protein

Rainbow trout skin and meat are rich in protein, some of which are It is an essential ingredient for the human body. After being eaten by the human body, it can play a role in beautifying and strengthening bones.

2. Vitamins

Rainbow trout is rich in vitamins, especially vitamin D. Compared with other foods, the content is relatively high, and we know that vitamin D plays an important role in human bone growth

3. Unsaturated fat

Rainbow trout eggs contain high levels of unsaturated fat. Saturated fatty acids and egg protein are nutrients with relatively high nutritional value.

4. Trace elements

The mineral element in rainbow trout is iron, and iron is the most important. The element is closely related to human hematopoiesis and plays an important role in maintaining the normal activities of human internal organs.

5. Edible value

This fish is not resistant to any pollution and must be kept in clear and transparent cold water. The cultured products are clean and hygienic, with fresh and rich meat flavor, tender and lively texture, easy to eat, suitable for both young and old, and easy to digest.