Salmon is one of the most commonly farmed fish in the world, a topic I discussed in a previous episode on the history of salmon farming in Norway. Salmon is not just a fish; it's a complete package and is well-marketed worldwide, with Norway leading the way.

The Nutritional Benefits of Salmon

This package offers you a healthy and high-quality protein source. It also provides essential fatty acids like omega-3, which motivate many people to include salmon in their diet. There are different opinions on why salmon has its distinct color. Some suggest it's due to dyed feed, while others attribute it to the natural habits of salmon. The color of salmon's meat is a significant indicator distinguishing it from other fish in markets.

Consumer preferences in salmon consumption

Research indicates that consumers prefer salmon meat with a more saturated tone, which is a key consideration in salmon farming. The color of salmon's flesh in its natural habitat is influenced by its diet, which includes small crustaceans like shrimp.

One interesting theory, put forth by Paul Greenberg, author of Four Fish and American Catch suggests that the preference for red or saturated-tone salmon meat is culturally influenced and associated with wealth.

The Exotic Appeal of Salmon

Salmon is considered exotic in some regions due to its unique appearance and origins from distant places. Exotic, in this context, means coming or being brought from a long distance. For example, salmon from Norway is exotic to America, and mackerel from the Atlantic is considered exotic in Turkiye.

Section 6: The Role of Carotenoids

Carotenoids are the pigments responsible for the color of fish flesh and the shells of crustaceans like shrimp and crabs. I've previously discussed carotenoids in oher episodes of my podcasts, including blue crab, lobster and single-cell algae. These pigments are naturally abundant in smaller crustaceans and algae like krill, which are part of the diet of fish in their natural environment.

Astaxanthin and its use in salmon farming

Among the various carotenoids, astaxanthin is the most commonly used in salmon farming. As you might recall from the blue crab podcast, approximately 80 mg of astaxanthin per kg of feed is sufficient to give salmon its familiar color.

For comparison, consider flamingos, which are slightly pinkish in color. Flamingos get their color from astaxanthin, which they obtain from their diet including Artemia. Astaxanthin serves as an antioxidant, protecting algae against stressors like strong sunlight or nutrient deficiency.

Astaxanthin is not only obtained from marine species like krill or algae. It can be synthesized in the laboratory, and many terrestrial plants, like red pepper, tomato, carrot, blueberry, cherry, raspberry, asparagus, broccoli, and even clover, contain astaxanthin.

The value of saturated color salmon

Research conducted by a company called DSM, which produces feed additives, found that consumers are willing to pay an average of $1 more for salmon with saturated color flesh. However, producing salmon meat with a color closer to that of wild-caught salmon also increases the cost in salmon farming.

Salmon offers numerous health benefits, whether farmed or wild-caught, and there are many articles that delve into the comprehensive advantages of salmon meat. If you are interested in well-founded research, it's definitely worth exploring. When you search for "healthy life" on the internet, it's highly likely that you'll come across images of salmon in salads.

This fish is a valuable seafood known for its nutritional content. The question of whether its meat should be more pinkish is open for discussion, and different arguments can be brought together.
Salmon is a good and widely available fish for regular seafood consumption.