What is healthier fish, coho salmon or salmon?

“Silver salmon” is the name given to coho salmon in Japan and America. The fish got its name due to its silvery scales. In Russia, the ancient name has been preserved - “white fish”. Coho salmon live in the waters of the Sea of Okhotsk and the Pacific Ocean. Moreover, the sizes of Asian specimens are much smaller than the American representatives of the species. For example, fish that live along the coast of Asia reach sizes up to 80-90 cm . The weight of such a specimen does not exceed 7-8 kg .

Silver salmon meat has a reddish color and is considered a delicacy in taste. It contains:

Fats.
Squirrels.
Vitamins: A, B1, B2, B3, C, E, PP.
Molybdenum.
Fluorine.
Chromium.
Iron.
Nickel.
Zinc.
Magnesium.
Calcium.
Sodium.
Phosphorus.
Chlorine.
Potassium.
Sulfur.
Astaxanthin (astazanthin).

With such an abundance of useful substances, coho salmon has one significant drawback. It contains 62.9 mg of cholesterol per 100 g of product. This fish also has a peculiar advantage - it has a fairly low calorie content - about 180 Kcal per 100 g of product .

Coho salmon: characteristics and composition

“Silver salmon” is the name given to coho salmon in Japan and America. The fish got its name due to its silvery scales. In Russia, the ancient name has been preserved - “white fish”.

Coho salmon live in the waters of the Sea of Okhotsk and the Pacific Ocean. Moreover, the sizes of Asian specimens are much smaller than the American representatives of the species. For example, fish that live along the coast of Asia reach sizes up to 80-90 cm . The weight of such a specimen does not exceed 7-8 kg .

Silver salmon meat has a reddish color and is considered a delicacy in taste. It contains:

Fats.
Squirrels.
Vitamins: A, B1, B2, B3, C, E, PP.
Molybdenum.
Fluorine.
Chromium.
Iron.
Nickel.
Zinc.
Magnesium.
Calcium.
Sodium.
Phosphorus.
Chlorine.
Potassium.
Sulfur.
Astaxanthin (astazanthin).

Appearance of chum salmon and difference from pink salmon

Unscrupulous sellers deliberately replace chum salmon with pink salmon, since the latter is cheaper, fattier, although no less healthy. Often people who do not understand the topic of fish species and families in detail confuse these two species. That is why when buying, doubts arise and questions arise whether the sellers are deceiving. When cut, the fillet parts are difficult to distinguish, but possible.

Chum salmon is larger in volume: it reaches 1 m in length, with a weight of almost 15 kg. This is a common fish, and ranks confidently in second place in population among its family. The meat of this fish is less calorie and fatty. It looks unremarkable: with a silver color, which is complemented by pink-crimson stripes during the spawning period.

Pink salmon is 25 cm shorter than its relative. This is primarily due to the fact that adult individuals often die after spawning without having time to grow to a large size. A peculiarity has also been noticed that they grow faster. It has spots on the body and pronounced sexual characteristics.

The chum salmon has a highly developed sense of homeland. To spawn, she returns to the place where she was born. Pink salmon, on the other hand, do not have such an instinct, so each time they choose a new place for breeding.

What are the benefits and harms of silver salmon?

Benefit

The product is rich in vitamins, minerals and fatty acids. This makes its therapeutic and prophylactic properties unique. Positive effects on the body include:

Reducing the risk of developing atherosclerosis, stroke, coronary heart disease.
Improving blood composition (increasing hemoglobin).
Strengthening the skeleton and bone tissue (including tooth enamel).
Protect and strengthen the central nervous system.
The possibility of developing osteochondrosis, gout, and osteoporosis is reduced.
Cleansing the circulatory system.
Strengthening the walls of blood vessels.
Saturation of the body with useful elements.
Acceleration of metabolism.
Protection from radioactive isotopes.

Astazanthin, contained in white fish meat, is a natural antioxidant. This component protects the body from the harmful effects of radionuclides and prevents the development of oncology.

The delicacy, rich in nutritional components, is readily included in the diet. The product helps balance the diet of people who decide to lose weight.

Contraindications

For all its usefulness, the delicacy has some contraindications. It should be used with caution if you have:

Allergic reaction to seafood.
Chronic diseases of the gastrointestinal tract (gastroduodenitis or stomach ulcers).
Functional abnormalities in the liver and kidneys.

The healing qualities of salmon

Salmon is also a healthy food to eat. However, the list of its beneficial qualities is completely different from that of trout:

This fish is also rich in fatty acids (the presence of Omega 3), which helps strengthen the functioning of the heart and nervous system.
Salmon contains selenium , which strengthens and promotes the growth of hair, nails, and tissue.
Phosphorus and calcium contained in large quantities improve the structure of bones and muscles.
By consuming this product in large quantities, a person can slow down aging .
Useful for children because it contains a small amount of mercury, which can harm the growing body.

Salmon: composition and calorie content

Salmon or Atlantic (lake) salmon, as this representative of the salmon family is also called, is found in the cold waters of the Atlantic Ocean or lakes of the Northern Hemisphere.

The size of the fish sometimes reaches one and a half meters, and the weight can be up to more than 40 kilograms. Tender, tasty pink meat puts the product in the category of delicacies.

The meat of this delicacy contains:

Squirrels.
Fats.
Amino acids.
Vitamins A, B1, B2, C, E, PP.
Fatty acids (including Omega-3).
Potassium.
Sodium.
Phosphorus.
Calcium.
Iron.
Methionine.

Due to its low calorie content (only 200-220 Kcal), salmon meat is considered dietary. The methionine content makes the product unique in its benefits.

Comparison

The Pacific salmon genus includes several distinct species, including pink salmon, chum salmon, coho salmon, sockeye salmon, masu salmon and chinook salmon. Pink salmon is the most numerous and smallest of them fish. It rarely grows to 65-70 cm, the average carcass weight is about 1.5-2 kg.

Pink salmon

Pink salmon owes its name to the hump that appears on the once flat back of the male fish during the mating season.

The distinctive features of pink salmon are a white mouth with no teeth on the tongue, large dark oval-shaped spots on the back, and a V-shaped tail.

Pink salmon, compared to other salmon, grows and gains weight very quickly. This is due to the high-calorie foods (crustaceans, fry, small fish) that she prefers. Also, the rapid growth rate of this fish is influenced by its habit of staying for the winter in areas where the temperature does not drop below five degrees plus.

Pink salmon have large, pale (compared to other members of the family) caviar with a fairly dense shell.

In cooking, both the meat of this Pacific salmon and caviar are used. The meat is a little dry, but is suitable for a wide variety of dishes, including salting and canning.

Pink salmon is very useful. Of particular value are the nicotinic acid, vitamin PP and unsaturated fatty acids it contains.

What are the benefits and harms of Atlantic (lake) salmon?

Benefit

In addition to the fact that the meat of the inhabitant of cold and clean water is a delicacy and a dietary product, it can have a beneficial effect on vital processes occurring in the body:

Promotes the production of melatonin, which is responsible for the process of cell renewal and strengthening the nervous system.
Helps mental activity.
Strengthens physically, increases the threshold of physical endurance.
Supplies the body with a complex of essential vitamins and amino acids.
Strengthens the immune system.
Prevents the development of cardiovascular diseases (ischemia, stroke, tachycardia, heart attack, atherosclerosis.
Establishes lipid balance.
Balances cholesterol and leptin levels.
Normalizes hormone production.
Has a rejuvenating effect on the skin.
Strengthens the bones of the skeleton.
Improves the condition of interarticular cartilage and ligaments.
Prevents the harmful effects of radionuclides.

Contraindications

It is difficult to realize that a diet product can be harmful to health. And, nevertheless, contraindications exist. Laboratory studies conducted by American scientists show:

Fish of this species are capable of accumulating one of the highly toxic mercury compounds - methylmercury . This fact gives grounds to exclude the product from the diet of young children, pregnant and lactating women.
Due to the high content of extractive components, Atlantic salmon can trigger an allergic reaction. Therefore, allergy sufferers should include such a product in their diet extremely carefully, or exclude it completely.

Attention! The amount of heavy metals in fish (in particular methylmercury) directly depends on the area where it lived and was caught. Another indicator of the content of harmful substances is the size of the marine inhabitant: the greater the length and weight, the higher the percentage of toxins contained.

Which fish is better?

The most common species of the salmon family on sale is certainly trout and salmon, which occupy the lion's share of the market for all “red fish”. So what is healthier, salmon or trout, and is it better to buy?

It’s worth starting with something common to both trout and salmon:

High content of polyunsaturated fatty acid Omega 3. The fatter the fish, the more this acid it contains. Eating it in food reduces the risk of cardiovascular diseases, stabilizes blood pressure and pulse. Recommended consumption per day is no more than 3g. It is enough to eat 100 grams of meat per day, or 10 grams of its caviar, to fill the daily requirement for an adult.
Pyridoxine content. In colloquial speech it is called vitamin B6, which improves metabolism in brain cells, thereby increasing memory, mood and improving mental performance. By the way, smokers and those taking antibiotics require more of this vitamin. It is enough to eat 100 grams of pure salmon fillet to replenish 50% of the daily requirement. Salmon occupies a leading position in the list of fish containing pyridoxine, ahead of pink salmon, trout, red and black caviar.
Red fish also contains large amounts of vitamin A, D, PP, B12. The use of which has an antioxidant effect, and also improves vision, etc.

Now let's look at the main differences between the two types. Firstly, if we are talking about salmon, keep in mind that its size can reach up to 1.5 meters in length and 40 kg in weight, the color of its scales is silver.

Secondly, if we are talking about trout, then its size is more modest than its relative salmon, reaching up to 1 meter in length and 20 kg in weight. The color is very variable, and for the most part depends on the habitat and the type of specimen. In nature, they are found with a spotted color, for example, rainbow or marbled trout. The habitat of trout is both freshwater lakes and salty seas and oceans.

Interesting Facts:

Another name for salmon is Atlantic salmon, which is rarely used in conversation;
Female salmon are always larger than the male;

Remember these differences because cunning sellers can slip trout or other similar carcass under the guise of salmon, and the price varies within a few dollars. Therefore, it is better to take a whole carcass than an assorted packaged one, because in industrial production, an individual acquires color only because dyes are added to the food.

Both representatives have similar taste qualities, and it is up to the consumer to decide which is tastier, salmon or trout, according to his or her liking. But there are some features that will help you choose the right candidate for the table:

Choose only a trusted importer and manufacturer. The taste of a product may be different for everyone, especially if it was bred in close, artificial conditions. As mentioned above, the more the fish moves, the more meaty and red the fillet becomes. The ideal option is if it was caught before spawning and grew up in natural conditions.
Salmon is always larger in size, fattier and has more calories than trout. Consequently, it contains more Omega 3 acids and other elements found in fish oil. 100 grams of product produces 208 calories.
Trout is lower in calories (about 190 cal per 100 grams), contains less fat, and is suitable for those who are worried about every extra calorie. This fillet is considered more tender and more refined in taste.

This fish is unpretentious in preparation; it can be fried, boiled, baked, salted and smoked.

To summarize, we can say that Atlantic salmon and trout, as twin brothers, are similar in their usefulness and chemical composition, however, salmon is more useful, has less species diversity and lives mainly in Atlantic waters. Trout, on the contrary, has several dozen species and subspecies, lives in both fresh and salt water, contains less healthy fat (although it depends on your luck), and it is much easier to catch such prey, thanks to its wide habitat, and therefore the price is lower.

The so-called red fish, which includes almost every member of the salmon family, is loved by many. It not only has a pleasant and delicate taste, but is also extremely nutritious and healthy. Most often, chum salmon, pink salmon, salmon and trout end up on our tables. The latter type often has a lower cost, and is therefore more accessible to the average person with an average income. But cheaper doesn’t mean worse! Trout is a real storehouse of polyunsaturated fatty acids, vitamins, proteins, amino acids and minerals that are beneficial for the human body. It has a pleasant smell and delicate taste. Despite its similarity with other representatives of the salmon family, this fish has a number of distinctive features, thanks to which it can be easily recognized.

Conclusion

There are no exact indicators which fish is better: coho salmon or salmon. Taste qualities cannot be a sufficient reason to make a choice towards one of them, since there are approximately equal numbers of lovers of these delicacies.

If you put their beneficial qualities and possible harm on the scales, then we can say that both types are equivalent . A piece of delicacy, prepared in compliance with technology and taking into account existing contraindications, should bring not only gastronomic pleasure, but also tangible health benefits.

Food and drinksComment

What are the differences?

All fish of the salmon family are called red; trout, beloved by many, is also included in this community. It is found in freshwater bodies of various types, although there are also individuals living in the Pacific Ocean and some seas. In nature there are a large number of its species: lake silver, American, but in any case this is not a dirty swamp, but always clean water. This fish cannot survive in dirty and muddy waters, and hence its main advantage and the answer to the question of what is better: salmon or trout. When buying it, you can be sure that it grew in environmentally friendly conditions, so it will not cause harm to your health.

Salmon are presented in a wide variety, and each type differs both in taste and in the presence of beneficial properties. Regarding the question of what tastes better, it is difficult to answer, since everyone has their own taste preferences, and a lot depends on the professionalism of the cook. Although there is no dispute about tastes, as is known, many people prefer trout, since it has tender, delicious meat with light pink and other “appetizing” shades. Unlike salmon, the fat in it is deposited not in the meat, but in the tummy, so it is less fatty, although it contains a lot of useful substances.

Salmon

So which is better: trout or salmon? To answer the question as fully as possible, let’s give each species a small description.

Salmon is a fish that lives in the Atlantic Ocean, in lakes in Russia, Norway and Sweden. It contains large amounts of phosphorus, fluorine and magnesium. Very often, doctors recommend that pregnant women consume it, since this fish helps the fetus, or more precisely its skeletal system, to form correctly.

Eating salmon also helps people get rid of many cardiovascular diseases. It has a good effect on the skeletal system, and also thanks to it the intestines begin to work more smoothly.

There is an opinion that eating salmon can save a person from such an unpleasant disease as asthma. It also has a positive effect on human mental activity. By the way, if you are overweight, then salmon is an indispensable assistant in this case too. The fact is that its use will speed up the metabolism and help the rapid breakdown of fats. So, even though this fish is considered quite fatty, no matter how paradoxical it may sound, it helps to get rid of excess weight.

Which one is healthier?

Okay, what is healthier: salmon or trout? A lot depends on what goals you are pursuing. For example, if you want to lose weight, it would be better to buy trout at the store. Because it has less calories. Trout also has a very good effect on skin condition. Salmon, as we found out earlier, also has a large number of useful properties. Therefore, if you want to experience all these positive aspects, eat without fear of gaining weight.

Of course, in all these questions it is extremely important to take into account the fact that much depends on the methods of preparation. You can buy frozen fish, as well as fresh and lightly salted fish; you can grill or boil it.

Which is healthier?

It can take a long time to talk about the taste qualities of a particular product, and our subjects are no exception, but the question of which is healthier, trout or salmon, is more relevant. This is especially important given the desire of people to be healthy, and suffice it to say that trout, like other salmon, is part of the Mediterranean diet, thanks to which you will not only be healthy, but also lose extra pounds. All types of this large family are used in cooking, and there are not as many contraindications for consumption as in the case of meat, and the chemical composition will tell why this happens.

Any red fish, be it coho salmon, sockeye salmon or even pink salmon, is a storehouse of nutrients, but polyunsaturated fatty acids (Omega 3, Omega 6) are especially in demand. They have a beneficial effect on the human cardiovascular system. Trout is no exception, so it is extremely difficult to say which is better in this case. Its vitamin composition is also rich, where B vitamins, vitamins A, D, E and many others deserve attention. The mineral composition also deserves attention, and these are invaluable calcium, zinc, chlorine, phosphorus and iodine, of course. We recommend adding salmon to second and first courses, but the aromatic grilled trout is especially popular, and you can answer the question of which is tastier yourself. The main thing is that everything should be in moderation, since excesses in this case are also harmful.

Knowledge of the difference between salmon and salmon will help you create a fish menu correctly. Opinions regarding the differences between these species are divided. Some are in search of real salmon, while others are sure that the differences in names are nothing more than a marketing ploy.

It is better to buy lightly salted salmon

The important question is which is better, lightly salted trout or salmon? Definitely the last named fish. It retains all its beneficial properties and substances almost in its original form. Therefore, if you want your body to receive a shock dose of vitamins and beneficial microelements, buy lightly salted salmon. You can use it to prepare sushi, rolls, sandwiches or salads.

What happens, which fish is better: salmon or trout? It is worth repeating that there is no clear and absolute answer to this question. It all depends on what goals you are pursuing. The main thing is not to make a mistake with your choice and take into account certain recommendations, which we will talk about now.