How is the fat/oil content of Keta salmon characterized relative to Sockeye?
Answer
Generally leaner
A major differentiator between the two species is their fat concentration, which heavily influences flavor and handling. Sockeye salmon possesses a higher oil content, resulting in a richer mouthfeel and a more pronounced flavor. Conversely, Keta salmon is classified as a leaner fish when compared directly to Sockeye. This lower oil profile is why Keta fillets require more cautious cooking techniques, as the lack of insulating fat makes them more susceptible to drying out under intense or dry heat applications if not properly managed.
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