On food and cooking the science and lore of the kitchen ( PDFDrive ) 390

salmon aroma may be due in part to the stores of pink astaxanthin pigment, which the fish accumulate from ocean crustaceans (p 194), and which when heated gives rise to volatile molecules found in and reminiscent of fruits and flowers Trouts and Chars These mainly freshwater offshoots of the salmons are excellent sport fish and so have been transplanted from their home waters to lakes and streams all over the world Their flesh lacks the salmon coloration because their diet doesn’t include the pigmented ocean crustaceans Today, the trout found in U.S markets and restaurants are almost all farmed rainbows On a diet of fish and animal meal and vitamins, rainbow trout take just a year from egg to mild, singleportion (0.5–1 lb/225–450 gm) fish The Norwegians and Japanese raise exactly the same species in saltwater to produce a farmed version of the steelhead trout, which can reach 50 lb/23 kg, and has the pink-red flesh and flavor of a small Atlantic salmon Arctic char, which can grow to 30 lb/14 kg as migratory fish, are farmed in Iceland, Canada, and elsewhere to about lb/2 kg, and can be as fatty as salmon The Cod Family Along with the herring and tuna families, the cod family has been one of the most important fisheries in history Cod, haddock, hake, whiting, pollack, and pollock are mediumsized predators that stay close to the ocean bottom along the continental shelves, where they swim relatively little — and thus have relatively inactive enzyme systems and stable flavor and texture Cod set the European standard for white fish, with its mild flavor and bright, firm, large-flaked flesh, nearly free of both red muscle and fat  ... fatty as salmon The Cod Family Along with the herring and tuna families, the cod family has been one of the most important fisheries in history Cod, haddock, hake, whiting, pollack, and pollock are mediumsized predators that stay close to the ocean... whiting, pollack, and pollock are mediumsized predators that stay close to the ocean bottom along the continental shelves, where they swim relatively little — and thus have relatively inactive enzyme systems and stable flavor and texture Cod set the European standard for white fish, with its mild flavor... and has the pink-red flesh and flavor of a small Atlantic salmon Arctic char, which can grow to 30 lb/14 kg as migratory fish, are farmed in Iceland, Canada, and elsewhere to about lb/2 kg, and