What is fatty salmon vs regular salmon?

The term "fatty salmon" isn't a specific scientific classification. It's a more informal way of referring to salmon species that have higher fat content compared to others.

Here's a breakdown:

"Fatty Salmon" (High Fat Content):

* Species: This usually refers to salmon like King Salmon (Chinook), Sockeye Salmon, and Coho Salmon.

* Fat Content: These species typically have fat content of 10-20% or higher. This fat is primarily healthy omega-3 fatty acids, which contribute to their rich flavor and texture.

* Characteristics: They tend to be larger, richer in flavor, and have a firmer texture. They are also often more expensive due to their higher fat content and limited availability.

"Regular Salmon" (Lower Fat Content):

* Species: This usually refers to Atlantic Salmon and Pink Salmon.

* Fat Content: These species typically have lower fat content than the "fatty" species. They still contain omega-3s, but in a smaller amount.

* Characteristics: They tend to be smaller, leaner, and have a milder flavor. They are often more affordable and readily available.

Important Note: While these are general descriptions, there are variations within each species depending on factors like feeding, age, and season.

In Summary:

The difference between "fatty" and "regular" salmon is primarily about fat content and flavor. While all salmon is a good source of omega-3s, the "fattier" varieties offer a more intense flavor and a richer texture.

Ultimately, the choice depends on personal preference and intended use.