Whether smoked, pickled, raw, grilled or boiled – salmon is one of the most popular types of fish. Reddish-orange, typically salmon-colored, that’s how you know it from the fish counter. But the color is part of the ecological problems caused by aquaculture salmon in particular. Because the fish owes its color to the consumption of crabs, which in turn eat green algae, which contain the carotenoid pigment astaxanthin. Astaxanthin is added to their feed, which consists of fishmeal and fish oil, so that the salmon raised in aquaculture also develop reddish flesh.
Aquaculture salmon: bad ecological balance – Knowledge
