Smoked salmon: how to truly decipher the labels and never make a mistake again

Salmon is one of the health foods par excellence. It is rich in protein, at 20 g/100 g of product, “which is equivalent to a steak” and its fat content “is much lower than one might think, since per 100 g, there is has approximately 10 to 12 g of lipids. An interesting fat, since it is rich in omega 3” assures Arnauld Cocaul, nutritionist doctor.

Of course, it would be too good to be true, salmon is often priced exorbitantly. This is why many consumers are opting for “smoked trout”. “You have a more interesting proximity with less pressure on the trout and better breeding conditions” An ideal alternative if you want to do without traditional smoked salmon.

Which salmon to choose on the shelf?

Is “farmed” salmon worse than “wild”?

First of all, Arnauld Cocaul puts an end to the prejudices about the often criticized “farmed” salmon and the acclaimed “wild” salmon. Many people perceive “farmed salmon” as a bad product. “We generally think of huge fish farms with an enormous concentration of fish,” confides Arnauld Cocaul. However, wild salmon is no less flawless. “This fish is a predator that eats other fish and plankton that may be contaminated by heavy metals, themselves contaminated by plastic particles now very present in the oceans. »

For a fair price, we choose the salmon “cured with dry salt”

The problem with the price of salmon? It is very high. Most of the time, “the salmon is artificially inflated with brine.” A technique which shortens the duration of salting (initially by a few hours) and causes the fish to swell to make it heavier, and therefore more expensive to sell. “The salt is directly injected into the flesh of the salmon, as a result you have to pay a high price… for water. “. To recognize these salmon, rely on its appearance. Their flesh will be spongy, plump, pink and slightly crusty on the surface.

To avoid this little trick, read the packaging carefully, and favor packaging indicating “salted with dry salt”. “Concretely, this is the most qualitative salting method.” For good reason, in this case, instead of being injected, the fish is sprinkled with a thin layer of salt. As the salt penetrates the flesh of the salmon, its moisture content decreases (up to 2% of the weight of the fish), thus making it possible to obtain a price based on real, adjusted weight.

How do you know if smoking salmon is natural?

For Arnauld Cocaul, it is important to buy salmon that is indicated “traditional wood smoked, beech or oak”. This notice displayed on salmon packaging indicates which wood combustion the product comes from. According to UFC-Que-Choisir, “beech and oak species are considered the best. » However, “be careful of the mention “smoked” without specifying the essence used. In general, it reveals the vaporization of liquid smoke. In this case, the list of ingredients must include the mention “smoke flavor”.”

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