What textural outcome results from Keta salmon having less intramuscular fat compared to Sockeye or Coho?
Answer
Firmer texture
Because Keta salmon naturally carries less intramuscular fat compared to its relatives like Sockeye or Coho, the resulting flesh exhibits a naturally firmer texture. This difference in fat content also contributes to its flesh appearing paler in color. This firmer structure, while sometimes requiring careful cooking to prevent dryness, contributes to its unique culinary identity among the Pacific salmon species.
Related Questions
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