Salmon this, salmon that… It seems that sometimes, when we talk about easy-to-eat fish, we don’t know how to get out of salmon. Become a relatively easy resource to eat fish at home due to its versatility, salmon has earned a place in our refrigerators due to its flavor, accessibility and good price to make all kinds of recipes with salmon.
However, perhaps all that glitters is not gold in a fish that, as is evident, comes mainly from aquaculture. It is not that this is bad —far from it—, but we must understand that it is not a wild fish in the vast majority of cases.
In fact, it shouldn’t have those orange tones either and intense, very striking, which are nothing more than the product of adding a natural coloring to their feed called astaxanthin. Don’t worry, it’s legal, safe and it’s also a powerful antioxidant.
But… And if we said that there is a wild fishin season, which is caught in Spanish waters, which has even more protein than salmon, which is equally —or more— tasty, even more versatile, and which is also easily eaten because it hardly has any bones.
Well then stop looking and if you go to your fishmonger, let yourself seduced by the beauty of the north, which is in full season during the summer and in addition to being easy to prepare, it is also easy to eat because, like the tuna fish, the distribution of bones is minimal. Just a large cross-shaped spine that marks the four loins of the fish and that is easy to follow for its exploded view.
The nutritional advantages of tuna compared to salmon
Contrary to what happens with the everlasting salmon, from which getting out of options such as grilled salmon or baked salmon is difficult when cooking, the bonito offers an equally juicy flavor, more cooking options and, above all, a much less greasy mouthfeel of what happens to him salty psalm
This, among other reasons, is due to the fact that the type of life that bonito leads in the open sea means that its fat —being a blue fish as well— is much better distributed and its meat is smoother.
This is also why, if we pay attention to the Bedca catalogue, we can verify that tuna has 30 grams of protein per 100 grams of clean productand barely 5 grams of fat, while salmon ‘stays’ at 18 grams of protein and about 12 grams of fat.
For this reason, it is not only perfect for hot preparations such as marmitako —for which we recommend using the neck of tuna— or pickled tuna, but also for semi-raw preparations such as tataki or directly raw such as tuna tartare.
SHAN ZU Fillet Knife 18 cm, 7 Inch Professional Fish Knife, Super Sharp Fish Fillet Knife in German 1.4116 Stainless Steel, Ergonomic Wooden Handle
next to them, endless other recipes such as the Asturian-style bonito roll, onions stuffed with bonito, sorropotún or bonito with tomato, which allow us to make the most of wild, healthy, seasonal and extremely tasty fish at a price that is a real gift.
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