Trout or salmon – which is better and which is more expensive?
Sometimes it is very difficult to determine what kind of fish is in front of you - salmon or trout. Both belong to the salmon family and have reddish flesh and speckles on their backs. But there are also differences. Noble salmon is larger, its body is narrower (resembles a torpedo). Trout is brighter, rounder and smaller. The difference can be seen in the taste, benefits and, of course, the cost of the carcass.
It's all about the price
Despite belonging to the same family, salmon and trout are valued differently.
Salmon costs almost twice as much - approximately 1000 rubles versus 650 rubles for trout.
Careless sellers often take advantage of the similarity of fish. By selling trout at the price of salmon, they get a colossal profit.
Which is healthier?
We all know that red fish is a valuable source of omega-3 fatty acids, quickly digestible protein and amino acids. It is very useful for hair, skin, immunity, blood vessels, heart and nervous system. It is especially useful to eat salmon fish for people suffering from arthritis and arthrosis.
Both trout and salmon are good for the body. But the composition of salmon is richer. Its meat contains more nutrients. Let's look at the table:
| Fish | Squirrels | Fats | Vitamin PP | Omega-3 | Vitamin D | Phosphorus | Selenium | Vitamin E | kcal |
|---|---|---|---|---|---|---|---|---|---|
| Salmon | 20.5 g | 13.5 g | 12 mg | 2.68 g | 6.6 mcg | 240 mg | 24 mcg | 3.5 mg | 208 |
| Trout | 19.5 g | 6.5 g | 9.4 mg | 1.13 g | 15.9 mcg | 226 mg | 23 mcg | 2.3 mg | 141 |
As you can see, salmon has more calories. This can be written down as both minuses and pluses. The energy-dense fats it contains are entirely healthy.They help reduce bad cholesterol levels and improve health and well-being. But still, eating salmon in large quantities is not recommended. There is a risk of exceeding your daily caloric intake.
Experts recommend trout for dietary nutrition.
What tastes better?
The taste of the fish is approximately the same, characteristic of all salmon. It is impossible to say for sure that one of them is tastier.
Salmon is fattier. This difference manifests itself when frying steaks and baking the carcass in the oven. The trout meat may seem a little dry. When salting, the difference in fat content is practically not felt.
How to distinguish salmon from trout?
Salmon and trout are different types of salmon fish. These are rather everyday, generalized names that have nothing to do with scientific classification.
The international name for salmon is Salmo (from the Latin salio - “jumping” and the Indo-European root *lax - “covered with spots”). These include close to 50 species of fish.
In Russia, trout most often means rainbow trout (Kamchatka salmon) and brown trout (lake or brook trout). Atlantic (noble) salmon is called salmon.
It is not difficult to distinguish them from each other. You need to pay attention to the appearance and weight of the fish.
- Pay attention to body shape, size and weight
First of all, trout differs from salmon in size and weight. It is much smaller. On average, its weight is 2–4 kg, and its length is 40–50 cm. Noble salmon is a large fish. It can weigh more than 10 kg and reach a length of 1.5 m. But more often in the store you can find 75-centimeter carcasses weighing 6–7 kg.
If the carcass weighs 5 kg or more, it is definitely salmon.
In addition, salmon is more elongated and narrow, unlike its rounded counterpart. It is shaped like a torpedo.
- Take a closer look at the color of the fish and the size of the scales
Salmon are striking in their variety of colors: silver, pinkish, red, with pearlescent tints and specks that form an intricate pattern. Among them you can recognize trout and salmon:
- Silvery, with a small number of black specks and a white belly - salmon.
- Silvery or multi-colored, with a greenish back and an abundance of specks, sometimes pink stripes on the sides - trout.
Salmon have larger scales and a lighter color.
Salmon easily adapt their appearance and behavior to external conditions. Therefore, you should not focus on the color of the fish alone. Consider this sign in conjunction with others.
- Analyzing fillets and steaks
If the fish is purchased as steaks or fillets, it is more difficult to determine the variety. In cross section they are very similar. But still, salmon meat is lighter, orange in color, and equally fatty on the back and belly.
In trout, fat accumulates mainly in the abdominal region, and the meat has a reddish tint.
Fillet color is a controversial criterion. Manufacturers often tint lightly salted fish. This makes her look more appetizing.
- What does the shape of the head and tail fin tell you?
The differences are clearly visible in the anatomical structure of the fish. Trout are characterized by a rounded head and a square tail fin. The salmon has a pointed, large head, and a triangular tail.
You can correctly determine the type of fish if it is fresh. When frozen, the characteristic features are blurred.
Which is better - results
It's difficult to judge which is better. Both salmon representatives have many fans.
Salmon contains more nutrients, but trout is dietary.
Everyone chooses what suits them best, based on personal preferences, diet, and financial capabilities.
To better understand the difference between the types, we offer the following table for study:
| Salmon | Trout | |
|---|---|---|
| Weight | 6–10 kg and more | 2–4 kg |
| Length | 75–150 cm | 40–50 cm |
| Form | narrow | rounded |
| Meat color | orange | red |
| Fat content | high | medium, fatter near the belly |
| Head | large | average |
| Nose | spicy | rounded |
| Tail | triangular | square |
| Color | silver | comes in color |
| Specks | few and small | there are many big ones |
| Price | 1000–1300 rub. for 1 kg | 550–700 rub. for 1 kg |
Dietary trout or fatty salmon? Everyone chooses what they like. Both fish are worthy of attention and extremely useful. And if they are prepared correctly, the most demanding gourmet will be delighted.
You will already define the terms in your article: trout, salmon and salmon. Mixed into porridge. First we talk about trout and salmon, then salmon appears.
Salmon fish as such does not exist, there is a family of salmon. But most often salmon is called Atlantic salmon. It is this fish that the author calls either salmon or salmon. It is the same)
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You can still eat salted salmon, but I took trout; the taste is somehow disgusting, or I’m kind of picky, but I can’t eat trout, the taste of fresh tomatoes is also disgusting for me and the smell of cucumbers is disgusting, and if they sell smelt, I can’t pass it - I’ll vomit.
Salmon and salmon are actually the names of one fish, everything else is the salmon family. This is where hitting the mark ends and the vinaigrette of green and warm begins. Trout in Russia is rainbow (aka steelhead), brook trout and brown trout. Brown trout and iris have anamous and semi-anadromous forms.Simply put, migratory fish live in the sea and only enter rivers to spawn. If you compare salmon (salmon) and trout, then there will be no prospects for this. It is difficult to distinguish them not only externally but also by the color of the meat. For example, the shape of the head of Baltic salmon is rounded, while trout in the Baltic is quite elongated. Salmon in the Barents Sea has (as a rule) a crimson shade of flesh, while in the White Sea it is pink with an orange tint. Brown trout have meat that ranges from white (not to be confused with the discoloration of meat during the spawning period) to dark orange. The weights are also close. In the Baltic, catching trout weighing 6 kg is not uncommon. More often, they try to distinguish between trout and salmon by x-shaped spots that do not fall below the lateral line of the salmon. Both brown trout and salmon have slanted and shortened forms. And recognizing them by the color of their meat is a rather arrogant task. All this causes difficulty even for ichthyologists. And they are not inferior to each other in terms of fat content if they are caught at the right time before entering fresh water. But still, the winter herd has better conditions. And most importantly, you cannot determine the fat content of fish by the white veins on the cut. They are clearly expressed in hatchery fish as a result of restrictions on movement, and not as a result of natural feeding.
Salmon is a noble salmon. Salmon is said to mean the salmon family. Steelhead is steelhead salmon, not rainbow trout. Brown trout do not live in the sea, they live in the estuary, and sea salinity is critical for them. The shade of salmon meat is not crimson, but pale orange and does not depend on the form (winter, spring) or subspecies (Norwegian, White Sea), since its nutrition at sea is the same. Brown trout living in the estuary cannot have white meat; this is possible only in lake forms.Trout (sea trout) can be distinguished by a thicker tail, spots on the gill covers and smaller scales. There are no prolong or shortened forms in salmon; salmon have seasonal forms (low water, leaf fall, autumn, tinda). I am an ichthyologist and do not experience any difficulties in recognizing species.
If you don’t know for sure, then why write half-truths!!!
I also still don’t understand... !!!
In the store, all the fish are grown, the color is upon order))) The taste of these representatives of pig salmon has nothing in common with wild ones (((
Totally agree with you. I live in the Murmansk region. I know the taste of wild salmon. Wild salmon has gray-pink meat, not bright. The taste is different.
In the store it's all chemical nonsense. The taste of wild salmon is incomparable.
And wild salmon has a very different taste, it’s like chewing plasticine. Depends on how the fish worked up in the sea, how many parasites it carried in its intestines. But autumn salmon with two sea years (from 4 kilos and above) is a thing!
And wild salmon has a very different taste, it’s like chewing plasticine. Depends on how the fish worked up in the sea, how many parasites it carried in its intestines. But autumn salmon with two sea years (from 4 kilos and above) is a thing!
Do you have a limit on comments? Then goodbye!
99% are aquaculture fish, so the benefits are questionable
Author:
“The difference is in the taste.” A little lower in the text “The taste of fish is approximately the same, characteristic of all salmon. It’s impossible to say for sure that one of them is tastier.”
You can no longer read the rest...
If it’s about taste, then Norwegian sadkovy
If we talk about taste, then Norwegian cage salmon and our Kola wild salmon are completely different, although they are “twins”.
We need to write about blue whiting
Do not forget that loving fish grown in cages on pasture differs in taste and fat content from wild fish, which receives food from nature.
Trout is the home form of trout, anadromous, when trout spawn in rivers, 10 percent of the moth remains to live in rivers. This is what we call trout. When brown trout spawn, male trout take part in the fertilization of brown trout eggs. This is the natural genetic model of survival of the species of these salmonids .
Best of all – Chinook...?
Does the author know how much weight a 1.5 m salmon will weigh???
The maximum size of salmon can reach over 1.6 m and weight over 46.5 kg.
In 1934, a salmon 167 cm long and weighing 32 kg was caught in the Pirita River.
Source: Eesti NSV Kalad. Publishing house Tallinn Valgus 1984.
Around 1980, my dad brought home salmon weighing 26.5 kg. The head did not fit into a 10-liter enamel bucket
Yes, I live on the Pechora River
I’m also interested in where the author would attribute the Chinook salmon? Or coho salmon or sockeye salmon? For trout, apparently!
You need to compare wild fish with “greenhouse” fish, expressed in hatchery fish. The factory color can be any color! Even blue! And the benefits will correspond to the habitat of the fish.
Having lived in Kamchatka all my life, I am amazed at the quality of local salmon. It (salmon) is worse than pink salmon, sometimes. Most likely it is all greenhouse.
I strongly recommend that the author go to Kamchatka and then rewrite the article. Then I don't think you'll see any salmon. There will be only the names of the fish. They are all different.
I’m also interested in where the author would attribute the Chinook salmon? Or coho salmon or sockeye salmon? For trout, apparently!
You need to compare wild fish with “greenhouse” fish, expressed in hatchery fish. The factory color can be any color! Even blue! And the benefits will correspond to the habitat of the fish.
Having lived in Kamchatka all my life, I am amazed at the quality of local salmon. It (salmon) is worse than pink salmon, sometimes. Most likely it is all greenhouse.
I strongly recommend that the author go to Kamchatka and then rewrite the article. Then I don't think you'll see any salmon. There will be only the names of the fish. They are all different. Chinook salmon caught in the ocean in early May before spawning, yes, a male, yes in the ear, yes to the head... You have to taste it!
Then no salmon is needed...
There are few wild fish here. It's a pity.
Wild Baltic salmon is considered by many to be the most delicious salmon.
I caught it myself in the Tallinn area, although I can’t tell it apart from brown trout.
What is now sold in stores is a pale copy.
“... It is especially useful to eat salmon fish for people suffering from arthritis and arthrosis...” — END QUOTE.
Yes, but eating salmon is bad for most people's wallets; unless you are a millionaire or a poacher.
The best fish is sausage!
the author does not understand the topic, consulted the Lenta cashier)
Salmon, salmon, trout, trout, coho salmon. chum salmon... Malma tastes better. She eats their eggs.))
As for red fish, I don’t care what it’s called, and the price doesn’t stop me from making jellied fish, but if it’s salted, I take up to 300 g. And you can continue to procrastinate on the topic.
guys, try Pechora salmon nelma and forget about trout
Reprinted crap! The author is salmon! I can’t imagine an adult who would confuse salmon and trout!
Well, they won’t confuse the picture, but it’s easy to get store-bought, another friend of mine argued that trout is tastier and more valuable. I value brook trout exclusively, baked in foil, and if lightly salted, then only salmon.
You haven't covered the topic completely. Trout is a loose concept. If you have ever walked into the fish department of a store, you couldn’t help but notice that there is trout for 600 rubles (the small one you are talking about) and there is one for 1000 rubles (large), the latter is almost impossible to distinguish from salmon, because, This is sea trout - brown trout. These are artificially bred salmon, including coho salmon, but they should not be confused with the wild forms of these fish, they are very different in taste and appearance of the meat.
I agree with previous commentators. There are a lot of salmon on Sakhalin and Kamchatka, trout, char, Dolly Varden, taimen, lenok, salmon. And 6 more species of Far Eastern salmon coho salmon chum salmon Chinook sema pink salmon sockeye salmon. And these are all different fish.
no matter how much I bought trout; the taste is kind of disgusting, it’s impossible to eat, I eat salmon with pleasure and other types except trout; maybe I'm just picky...
What am I buying? Sometimes they write trout, sometimes salmon. Saratov region.
Everything in the store is harmful, only wild food. It’s just difficult to buy it, but it’s better to catch it yourself if you’re a fisherman. Salmon and trout are both very tasty - I don’t see any difference.
For salting, I only use salmon, it is fattier and tastier. And if you bake it, the salmon seems too fatty to me; it’s better to bake the trout. But this is a matter of taste.