Pacific salmon presents various species, each offering unique flavors and textures influenced by their origin and seasonal availability. Keta salmon, recognized for its pale-pink, lean flesh, is a budget-friendly choice that cooks quickly but can easily become dry. It is less desirable for traditional cooking methods that benefit from richer varieties due to its low-fat content. However, being wild-caught and abundant, keta raises fewer environmental concerns compared to other salmon types. Consequently, keta appears frequently in supermarkets as cost-effective options like frozen fillets or canned salmon.
Pacific salmon includes varieties such as king, sockeye, coho, pink, and keta, each valued for different reasons related to flavor, origin, and season.
Keta salmon, known for its lean, pale-pink flesh, is lower in fat than king salmon, making it more prone to drying out in cooking.
While keta salmon is often regarded as a budget-friendly option, it remains wild-caught and abundant, alleviating some environmental concerns associated with other types.
Many shoppers and chefs are willing to pay more for higher-fat salmon varieties, as they provide better flavor and cooking results than keta.
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