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Six types of pacific ocean salmon

There are a few types of salmon such as King, Coho, Pink, Atlantic (Scottish, Canadian, Norwegian) and Sockeye salmon. The biggest supplier of salmon are from Chile, Canada and Norway.

There are farmed and wild caught salmon in the market. To simplify, the significant different of these two types are like ‘ayam standard’ and ‘ayam kampung’. Farmed salmon is ‘ayam standard’ while wild caught salmon is ‘ayam kampung’ due to its growing environment and the fat content of its meat.

Wild salmon are migratory fish and they build up their flesh from intense swimming while the farmed salmon are kept in one place and fed regularly thus explaining the fat content for both types.

Omega-3 fatty acid is known to be beneficial in reducing the risk of cardiovascular disease. It works by reducing the risk of blood clots because it helps to prevent blood platelets from clumping together.

Red astaxanthin on the other hand belongs to a group of chemicals called carotenoids. It’s a kind of antioxidant and has been linked to a healthier skin, heart health, and joint pain.

Sockeye salmon is least fatty, rich in omega-3, highest in red astaxanthin and has a strongest flavour of all. Salmon is getting popular among Malaysians now thus knowing your salmon would be beneficial when you do your grocery shopping!

 

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Four types of salmon meat

Reference:

https://www.healthline.com/health/health-claims-astaxanthin

https://my.clevelandclinic.org/health/articles/17290-omega-3-fatty-acids

https://www.ourwickedfish.com/lets-talk-fish/5-key-differences-between-atlantic-and-wild-salmon