Pink salmon meat is widely used in cooking, but many housewives who have had to buy it, pay attention to the suspicious “looseness” of the flesh of this fish.
Yulia Arkhipova, an expert of the online publication BelNovosti and a chef, explained what the problem might be.
As a rule, the culprits of loose pink salmon meat are producers, transporters and sellers.
Fish flesh often loses its gastronomic appeal due to repeated freezing and thawing cycles.
The quality of the meat is also affected by the time that passes from catching to freezing – sometimes hours pass between catching and the first freezing of the product.
In addition, the meat of this fish suffers during transportation and storage in stores due to temperature changes, which negatively affect the quality of frozen products.
In addition, it is also worth considering that throughout the year, pink salmon are subject to so-called “spawning changes,” and catching spawning fish is not prohibited everywhere.
Finally, it should be noted that fish meat can lose its shape and become like jelly even during the first freezing.
This is due to the characteristics of the product, and it is impossible to change it. However, despite its unattractive appearance, pink salmon remains edible and even tasty when cooked correctly.
Expert: Julia Arkhipova
