What practical cooking advantage does the higher total fat content of farmed Atlantic salmon offer?
Answer
It can often handle slightly higher cooking temperatures or longer cooking times without drying out as quickly.
Because farmed Atlantic salmon generally contains a greater overall quantity of total fat compared to leaner wild counterparts like Coho salmon, this fat acts as an internal buffer during the cooking process. This extra fat content provides resilience against dehydration, meaning the fillet can withstand marginally higher cooking temperatures or slightly extended periods on the heat source before becoming unpalatably dry. This resilience is considered a small trade-off in preparation, although excessive cooking might diminish some of the peak Omega-3 benefits.
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