What antioxidant gives salmon its signature pink color and is usually lacking in white fish?
Answer
Astaxanthin
The distinct pink or reddish hue characteristic of salmon is derived from a powerful antioxidant known as Astaxanthin. This compound is naturally present in salmon, particularly wild varieties, and contributes to its overall nutritional profile. White fish varieties, due to their different diet and physiology, generally lack this specific antioxidant pigment. While darker-fleshed fish like mackerel contain other beneficial carotenoids, Astaxanthin remains the unique marker associated with salmon's color and associated benefits.
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