Pink salmon is inexpensive; red salmon costs more. Red salmon flesh is actually red, and pink salmon looks more like tuna. It is clear that red and pink salmon are red or pink when they are first pulled from the water. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp. Pinks are the most abundant salmon, followed by reds.
When they hatch, pink salmon go straight to the sea, but red salmon stay in fresh water for more than a year. Red salmon need a lake or other large body of fresh water in which to grow. There is by far the biggest red salmon run in the world in Bristol Bay, Alaska. This area is very lucky because it has both saltwater bays and freshwater lakes. Southeast Alaska has the biggest pink salmon runs in the world. The weather is mild, it rains a lot, and there are thousands of short streams that go straight from land to sea.
Salmon and tuna – two powerhouse proteins of the sea. As popular seafood options, these fish are often compared. The question is whether salmon and tuna really taste the same, or whether their tastes and textures are different.
As a seafood lover, I was curious to find out. I did some taste tests and research to get the scoop. Keep reading as I break down the differences between salmon and tuna.
An Overview of Salmon
Salmon is one of the most popular fish around. This oily, fatty fish comes from two main regions – the Atlantic and the Pacific.
There are five main types of salmon:
- King salmon
- Sockeye salmon
- Coho salmon
- Pink salmon
- Chum salmon
The most common salmon varieties you’ll see at the grocery store or on a restaurant menu are king (also called Chinook), sockeye, and coho
Salmon is delicate and smooth, and when it’s cooked, it breaks up into big, juicy flakes. It’s rich in healthy omega-3 fatty acids thanks to its high fat content. This gives salmon a luxurious, velvety mouthfeel.
The flavor of salmon is mildly sweet, almost fruity. King salmon has the most intense, richest flavor since it contains the most fat. Sockeye and coho are moderate in flavor, while pink and chum are mild.
Overall, salmon has a clean delicate taste that balances sweet and savory beautifully. It’s a crowd-pleasing fish that works well with lots of seasonings and preparation methods.
What About Tuna?
Now let’s look at tuna. Another ocean-dwelling favorite, tuna actually refers to several species of fish. The most common types you’ll encounter are:
- Albacore tuna
- Yellowfin tuna
- Skipjack tuna
- Bluefin tuna
Unlike salmon’s rich, fatty qualities, tuna is lean and meaty with a dense, chunky texture. When cooked, tuna flakes into smaller, drier pieces compared to moist salmon.
Tuna ranges from pink to deep red in color While salmon has those signature orange or pink hues,
Flavor-wise, tuna is robust, savory, and distinctly fishy. Some describe it as meat-like with an iron-rich taste. Albacore tuna is mildest in flavor while bluefin is the most intense.
Overall, tuna has a stronger, bolder taste compared to the more delicate salmon. The prominent fishiness of tuna is very noticeable, especially when eaten raw as sashimi or in sushi.
Comparing Flavor and Texture
Now that we’ve gone over their basic profiles, let’s directly compare salmon and tuna:
Texture
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Salmon has a smooth, tender, flaky texture that easily breaks apart.
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Tuna has a dense, meaty texture with smaller flakes.
Fat Content
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Salmon is high in fat, around 5-20% depending on species. This gives it a rich, velvety mouthfeel.
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Tuna is very low in fat, less than 5%. The texture is leaner and meatier.
Flavor
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Salmon is mildly sweet, delicate, and slightly oily.
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Tuna is robust, savory, and very fishy tasting.
Color
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Salmon ranges from orange to pink.
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Tuna is pink to deep red.
Uses
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Salmon works well raw, smoked, baked, grilled, or pan-fried.
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Tuna holds up well to searing, grilling, frying, and eating raw as sashimi or in sushi.
Does One Fish Taste Like the Other?
After comparing their profiles, it’s clear that salmon and tuna have their own unique characteristics. But does one ever taste like the other?
According to my taste tests and culinary experience, salmon never really tastes like tuna. And tuna doesn’t mimic the flavor of salmon either.
Even when prepared in similar ways like searing, their inherent flavors always come through. The differences in fat content and texture are just too noticeable.
That said, canned salmon and tuna do bear some resemblance. Both take on a similar briny flavor from being processed and canned in liquid.
Canned pink or chum salmon comes closer to tasting like canned albacore tuna. But side by side, you can still detect differences in texture, color, and flavor.
So while canned varieties may confuse your palate briefly, fresh salmon and tuna always maintain their signature profiles.
Choosing Between These Powerhouse Fish
At the end of the day, salmon and tuna are two of the best fish options out there. Rich in protein and healthy fats, they deliver top nutrition in delicious packages.
Both work well in a variety of dishes. Salmon provides lush, fatty richness while tuna gives lean, meaty qualities.
Which you choose comes down to your taste preferences and the dish you’re making. For example:
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For sushi, tuna’s dense texture and clean flavor stands up well. Salmon works better in creamy pastas and salads.
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For grilling, meaty tuna makes the perfect steak. Fattier salmon does better baked or poached.
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Pink salmon has a great canning texture and flakes similar to canned tuna once drained.
No matter your choice, you really can’t go wrong with these seafood superstars. Salmon and tuna nourish your body as wonderfully as they please your palate.
So does salmon taste like tuna? While these fish share some surface similarities, their tastes, textures, and best uses differ. Salmon has a delicate, oily profile compared to tuna’s dense, fishy qualities. But both are amazing fish well worth eating!
Why is red salmon more expensive than pink salmon?
Supply and demand and a historic bias for red salmon account for the cost differential. People report a slight preference for pink fish over red when they don’t know which fish they are eating. There have been blind taste tests. When tasters state a bias, they generally insist that red is best. Our company, Pure Alaska, thinks that this preference came from the time before boats had refrigeration. Back then, reds did much better in the hatches of fishing boats than the more delicate pinks. Admittedly, pink salmon was not a very appetizing food back then. The Alaskan salmon fishing fleet has spent a lot of money on chilled circulating seawater fish holds over the last twenty years. This has made canned salmon much better. The salmon are taken straight from the clear, cold water and put into fish holds, where they stay until they are processed at the cannery, which is usually the same day. The quality of all canned wild Alaska salmon has gone up a lot, but the pink salmon has changed the most.
Tuna vs Salmon – Which One Wins
FAQ
Is salmon tastier than tuna?
Does canned salmon taste the same as tuna?
What does salmon taste like?
Is salmon a good substitute for tuna?
Do tuna and salmon taste exactly the same?
Tuna and salmon are two of the most popular fish according to taste. They have comparable flavors. So you may feel that these fish taste almost alike. Do they taste exactly the same? Which one tastes better? This tuna vs. salmon taste debate has been going on for a long time. Both salmon and tuna have dark meat with deep flavors.
Is tuna fish good for health?
1) Tuna is loaded with omega 3 and 6 fatty acids which help in reducing cholesterol. 2) Tuna is rich in potassium which is known to reduce blood pressure. Omega 3 fatty acids in combination with potassium bring an anti inflammatory effect and promotes heart health. 3) Tuna is rich in various vitamins and minerals like manganese, zinc, vit C and selenium which help in strengthening immune system. They help in reducing free radicals and protect the body from cancers. 4) Vit B that is present in tuna helps in strengthening bones. 5) It improves skin health as it is rich in vitamin B complex.
Which is better tuna or salmon?
Tuna is a leaner source of protein, containing more protein and being lower in calories, fat, and cholesterol. Salmon has more omega-3 fatty acids, important antioxidants which neutralize free radicals. It is high in vitamin D and vitamin B12 and because of its soft, digestible bones, is also a good source of calcium. 6. Flavor: