Why does the color of trout meat vary – does the color indicate the quality or freshness of the fish?

The color of the bookfish’s meat can vary from lighter to a more intense reddish hue. Color alone does not tell us whether the fish is fresh or of high quality, as the color is primarily influenced by the fish’s nutrition and the accumulation of pigment in the meat. We grow and process domestic bookfish in Skaftö in Kristiinankaupunki, so we know the journey the fish has taken from being a fish in the sea to being a product.

The color of bookfish meat is produced by pigment

The color of the squid’s flesh is related to astaxanthin, which the fish gets from its diet. According to the research material from the Natural Resources Centre, squid do not produce this red-colored pigment themselves; the color is formed through food. Therefore, two equally fresh squid fillets can appear slightly different in color. This color difference does not necessarily indicate the flavor, the quality of the processing, or the freshness of the fish.

The fillet of the common carp is often lighter than that of the Atlantic carp. The shade also varies from individual to individual, so a uniform strong color is not the only sign of a good fish. We offer fresh salmon and smoked and gravad productsWe choose the product based on its intended use; different products are suitable for the oven, pan, and cold serving.

The color of a bookish fish can vary, but its freshness is assessed by several sensory characteristics rather than by color.

The color of the bookfish does not alone indicate freshness

Fresh fish is evaluated based on several characteristics. Food Authority's instruction The assessment takes into account factors such as the smell, firmness of the meat, and the overall appearance of the skin, mucus, eyes, and gills in the fish. In canned and packaged products, it is also worth checking the integrity of the packaging, the date markings, and the storage instructions.

In the home kitchen, color can raise questions, for example when the center of the fillet is more reddish than the edge. Just a difference in shade does not yet mean that the fish is old. If the smell differs from usual, the texture is mushy or there are noticeable changes on the packaging, the product should not be used. Store the fish according to the packaging instructions and keep the cold chain intact until it reaches home.

Choose salmon based on its method of use and origin

When you buy salmon for a festive table, everyday cooking or professional use, information that is more useful for color is the product’s type, origin, processing method and intended use. Fresh fillet is suitable for cooking, while warm-smoked, cold-smoked and gravad salmon are products that are ready to be served in different ways. The journey of domestic salmon from Skaftö helps you understand where your product comes from.

The salmon we raise here continues to be processed in Skaftö and delivered to customers across Finland. You can order domestic salmon for your home, restaurant, large kitchen or retail business. When you call, tell us what kind of food you need, how much you need, and when the product will be ready. We will also arrange the appropriate product and the practical arrangements for your order.