The characteristic color of salmon meat is usually pink to orange-red due to the natural pigment astaxanthin. Astaxanthin is a carotenoid with rich antioxidant properties, synthesized by algae and accumulated in the marine food chain. The astaxanthin content in wild salmon meat mirrors the nutritional quality and health of the fish.
In contrast, farmed salmon meat is often paler or completely lacking in its characteristic pink color, because of its diet of mainly industrial feed, which is deficient in astaxanthin. To solve this, many manufacturers have applied artificial colorings to make farmed salmon meat look similar to wild salmon. However, some types of colorings can lead to allergic reactions, metabolic disorders, and even consist of compounds that can cause can.cer.
Risk of sea lice infection
Salmon can be contaminated with parasites, of which sea lice are a typical example. Sea lice are parasites that fix themselves to the skin and gills of salmon leading to tissue damage that affects the health and reproductive ability of the fish.
Humans who consume large amounts of salmon can are diseased with sea lice, which can cause digestive problems and allergic reactions.
Salmon can also be contaminated with other parasites such as Anisakis. This parasite can enter the human body through the digestive tract and cause symptoms such as severe abdominal pain, nausea, diarrhea, and even severe allergic reactions.
Important notes when consuming salmon to avoid harmful effects
Here are some things to keep in mind when eating salmon to avoid harmful effects:
