Fish of the salmon family live in both ocean waters and fresh waters of the Northern Hemisphere. Salmon is a valuable commercial fish due to its tender and nutritious meat and caviar. The most famous representatives of this family are salmon, trout, pink salmon, sockeye salmon, chum salmon, grayling and others. In Russia, the most popular fish are trout and salmon.
Instructions
Step 1
There are a huge number of recipes, the main "heroes" of which are trout or salmon. These fish can be baked in the oven, cooked into fish soup, added to salads, smoked, and so on. The only problem that housewives face when buying trout and salmon is the following: how to distinguish between these two fish of the salmon family? There are several distinguishing features that will help you make the right choice.
Step 2
The taste of salmon and trout is significantly different, because trout is a lean fish, and all its fat is concentrated in the abdominal part. Salmon is much fatter, and the fat in this fish is distributed throughout the carcass. Externally, trout and salmon are very similar to each other, so in the store the seller may try to sell you cheaper fish at a pricey price.
Step 3
When buying salmon or trout from the store, pay attention to its face. In salmon, the muzzle is more elongated, and in trout it is short and truncated. The trout has teeth on the coulter. Also, take a look at the tail of the fish, which is displayed on the counter. The tail of a trout is square, while that of a salmon is triangular.
Step 4
You can also distinguish trout from salmon by the color of the carcass. Trout is distinguished by light skin and reddish sides. Sometimes a pinkish pearlescent stripe runs along the carcass. As for the salmon, its carcass is simply gray, and the belly is lighter than that of a trout.
Step 5
If you buy not a whole fish for the table, but already cut fillets, then you can determine which fillet is in front of you by its color. Experienced chefs say that trout meat is much brighter in color; trout fillets are usually rich red. As for salmon, the meat of these fish is less saturated - it is more pinkish than red. Unfortunately, in stores, this method of identifying fish does not always work. Manufacturers often color their meat to make it look fresher and more appetizing. For the price, salmon usually costs more than trout, but this factor can vary depending on the manufacturer and the quality of the fish.
