Difference between rainbow trout and salmon

Rainbow trout and salmon mainly in the origin, taste, nutrients, appearance and other aspects of the difference. Rainbow trout mainly lives in cold northern hemisphere waters, such as North America, Europe and Asia, while salmon mainly lives in the ocean. Common producing areas include the North Pacific Ocean, especially Alaska, Canada and Norway. The meat of rainbow trout is tender and smooth, white or pale pink, with a delicate taste and a certain degree of toughness, and the meat is slightly greasy. The meat of salmon is tender, bright orange-red, soft and layered, with a hint of grease. In terms of nutrients, both are rich in high-quality protein, Omega-3 fatty acids, vitamin D and B vitamins, which are beneficial to cardiovascular and cerebrovascular health.

From the appearance, the whole salmon fish is larger in size and has no iridescent pattern, while the rainbow trout has obvious iridescent longitudinal pattern in the center of the body and the operculum is reddish. The fat line of salmon is obvious and clear, and the flesh color is bright orange red, while the fat line of rainbow trout is thinner, the oil is not obvious, and the flesh color is dim. In addition, there are also differences between rainbow trout and salmon in thickness, luster, price, and flesh color.

To sum up, rainbow trout and salmon have obvious differences in many aspects, such as origin, taste, nutritional composition and appearance, which can be distinguished by consumers when buying.