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Tuna and salmon are not the same fish species, but one tends to come up in conversation about the other. Many people have different opinions about whether they are made from fresh, canned or frozen fish, farmed or wild-caught fish, and they are widely available. Both are rich in protein, fatty acids, potassium, sodium, and other nutrients. Both are carnivorous, fatty fish with a strong taste and firm consistency. However, in the supermarket, fishing, at the dinner table, or for dietary needs, it is helpful to know what is tuna and what is salmon. It turns out that you can tell them apart in both appearance and taste, and there are unique recipes for each, besides the fact that one replaces the other. Let’s explore tuna vs salmon below!
Comparison of tuna and salmon
| Tuna | Salmon | |
|---|---|---|
| Habitat and distribution | Salty water; tropical and temperate worldwide | Fresh and salt water; Atlantic and pacific oceans |
| Body | Smooth, round body, round head, 2 dorsal fins, 7-10 yellow fins up to the tail, crescent-shaped tail, blue dorsal and whitish-silver abdominal regions, many spots. | Long slender body, curved head, forked tail and radiant fins, sparse spots |
| The size | 1.6ft 4lb bullet for 15ft 1.508lb Atlantic blue fin | Pink 2ft, 6 “& 15lb to Chinook 4ft, 11” & 135lb |
| Taxonomy | Thunnini tribe of the Scombridae family | Family Salmonidae |
| Commerce | In the United States, more than twice as much salmon is sold; 5/8 types | Expensive; considered a delicacy; 6/7 types |
| Kitchen | Raw, spread, soup, sandwich, dried, smoked, steamed, grilled, baked | Raw, spread, sandwich, brine, dried, smoked, steamed, grilled, baked |
| Nutrition | Protein; less calories, fat, cholesterol | Omega-3 fatty acids, vitamin D, vitamin B12, calcium |
| Taste and color | Lean, buttery, fleshy, dark; dark pink when cooked | Saturated, oily, moist; pink or orange with soft bones; pink or whitish when cooked |
6 main differences between tuna and salmon:
1. Habitat and distribution:
Tuna and salmon cross in the Atlantic Ocean. But tuna is found in tropical and temperate salt waters around the world, and salmon are found in both salt and fresh water of the Atlantic and Pacific oceans. Tuna is more common, but salmon is more popular for recreational fishing.
2. Appearance:
Compared to tuna and salmon, these two fish are fairly easy to tell apart. Tuna has a smooth, round body compared to the long and slender body of salmon. Tuna has a round head instead of a curved head in salmon, and many spots instead of a few, or none at all. It has a sickle tail rather than a forked tail, and is generally longer and heavier than salmon.
3. Taxonomy:
Tuna is a bony fish from the Scombridae family, along with mackerel and mackerel. Salmon is a ray-finned fish from the salmon family, along with trout, freshwater whitefish, char and grayling. Both in class Actinoptergia ray-flowing fish, subdivision of bony fish.
4. Trade:
In the US, tuna is sold twice as much as salmon. 5 of the 8 species are the most important for recreational and commercial fishing: skipjack, yellowfin, bigeye, albacore and bluefin tuna. Salmon is considered a delicacy and therefore requires a higher price in any form, while 6 out of 7 types are the most important for trade: chinook (king), coho (silver), pink (humpback), red (sockeye), salmon salar ( Atlantic), silver (chum or dog) salmon.
5. Nutrition:
Tuna is higher up the food chain and consumes smaller fish contaminated with mercury and other heavy metals, so limiting tuna consumption due to mercury concerns is prudent. However, there are some important differences in nutrients, especially if you are trying to meet specific dietary needs. Tuna is a leaner protein source, higher in protein and lower in calories, fat and cholesterol. Salmon contains more omega-3 fatty acids, important antioxidants that neutralize free radicals. It is rich in vitamin D and vitamin B12, and because of its soft, easily digestible bones, it is also a good source of calcium.
6. Taste:
The differences in nutrition are evident in the unique flavor of each fish. Tuna is a lean protein high in iron, has a coppery, meaty, buttery flavor with dark meat that turns dark pink when cooked. Salmon is a fattier fish with a buttery, moist, rich flavor, with orange or pink meat turning pale pink or whitish when cooked.
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FAQ (Frequently Asked Questions)
Is tuna the same as salmon?
No, they are different fish in terms of habitat, appearance, taxonomy, nutrition, taste and price.
What is more protein in tuna or salmon?
Tuna has more protein at 68 mg per 100g serving, compared to 58g salmon.
Which is better than canned tuna or salmon?
Canned salmon is considered superior to canned tuna. Although salmon is more expensive, it is less involved in the food chain, so there is not much mercury and other heavy metals in it. It contains the same amount of omega-3 fatty acids, if not more, than tuna. In addition, its taste is more moist and greasy.
What’s more in iron tuna or salmon?
Tuna has more iron at 1.02 mg per 100 g serving, while salmon has 0.34 mg. The higher iron content is evident in its taste.
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