[6 - 8] [Music] so there was a summer during middle
[8 - 9] so there was a summer during middle school where instead of signing up for
[9 - 12] sports or camp or hanging out with my
[12 - 14] friends I signed up for watching money
[14 - 15] Python on the couch for the tub of
[15 - 17] cheese balls and a beer stein filled to
[17 - 20] the brim with ice-cold Mountain Dew it
[20 - 22] was good I now call it my farmed salmon
[22 - 26] summer let me explain salmon come from
[26 - 28] here but they also come from here unlike
[28 - 30] most fish we eat salmon lead a double
[30 - 32] life they begin their life in freshwater
[32 - 34] and spend their wild middle years
[34 - 35] running amok in the ocean and then they
[35 - 37] return to fresh water to breed and then
[37 - 40] die that's dramatic that's also called
[40 - 42] an anadromous lifecycle and it leads to
[42 - 44] wild salmon with really well-developed
[44 - 46] muscles the moderate amount of fat and a
[46 - 48] lot of flavor on the other hand we have
[48 - 50] our farm raised salmon now these are
[50 - 52] jammed together in a pan with thousands
[52 - 54] of other fish they're given ready access
[54 - 56] to food kind of like cheese ball and
[56 - 58] mountain dew Dan and I can speak from
[58 - 60] personal experience that this kind of
[60 - 61] lifestyle could have a pretty big impact
[61 - 64] on physical attributes so let's talk
[64 - 66] about fat all fish have it white fish
[66 - 68] like cod store most of it in their liver
[68 - 71] their flesh is nearly fat-free it's not
[71 - 73] the case with salmon they actually store
[73 - 75] it within their muscle tissue and you
[75 - 76] can see it as these thin white lines
[76 - 79] between bundles of muscle fibers those
[79 - 80] muscle fibers are called Maya tomes by
[80 - 83] the way if we zoom in even closer we can
[83 - 85] see fine spider web-like lines of white
[85 - 87] fat within those Maya Thompson we call
[87 - 89] that intramuscular fat almost looks like
[89 - 90] their marbling on a good steak right
[90 - 93] well just like with steak fat is one of
[93 - 95] the big reasons that we love salmon so
[95 - 97] much fat provides flavor tenderness and
[97 - 99] richness but the amount of fat that ends
[99 - 101] up in your fish has a lot to do with how
[101 - 103] it grew up thanks to the cheese balls in
[103 - 105] Mountain Dew I mean easy access to lots
[105 - 107] of food farm-raised salmon contain on
[107 - 109] average more fat than any wild species
[109 - 112] and up to four times as much as the
[112 - 114] leanest wild species but fat isn't the
[114 - 115] only difference
[115 - 118] our sporty athletic wild salmon not only
[118 - 120] have less fat but they have more dove
[120 - 122] muscles the connect addition when wild
[122 - 124] salmon the stuff that holds those muscle
[124 - 126] fibers together is a lot more developed
[126 - 128] in wild salmon think of it is
[128 - 130] scaffolding the scaffolding and wild
[130 - 133] salmon is much stronger that can lead to
[133 - 135] flash that already feels firm before you
[135 - 138] even cook it so this isn't just fun fish
[138 - 140] trivia that you can use on your friends
[140 - 142] which I would argue it is it also has a
[142 - 144] big impact on how we cook salmon so
[144 - 146] let's go to the kitchen here is a filet
[146 - 148] of sockeye salmon it's got this gorgeous
[148 - 151] pinkish red color now the pink color in
[151 - 153] wild salmon comes from something they
[153 - 154] need it's called krill it's a little
[154 - 156] shrimp-like crustaceans packed with a
[156 - 158] pigment called astaxanthin now farm
[158 - 160] salmon is pink because it's fed a diet
[160 - 161] that's enriched with synthetic
[161 - 163] astaxanthin and a related carotenoid
[163 - 166] pigment called campus amp if that
[166 - 168] weren't in their diet I would have ghost
[168 - 176] white farms and where was I so I have a
[176 - 178] farm Atlantic salmon fillet in a fillet
[178 - 181] of wild sockeye salmon I also have these
[181 - 182] identical fillets that have been cooked
[182 - 185] to 125 degrees sous-vide that means
[185 - 187] they're 125 degrees for an edge-to-edge
[187 - 189] now without even tasting these we can
[190 - 191] see that the farm-raised salmon is both
[191 - 193] juicier and more tender than the wild
[193 - 195] salmon and that's all thanks to more fat
[195 - 197] and softer flesh but this doesn't have
[197 - 199] to be the case wild salmon doesn't have
[199 - 201] to be drier and firmer in blind taste
[201 - 203] tests we found that wild salmon cooked
[203 - 205] to a hundred and twenty degrees was just
[205 - 207] as moist and tender as farm raised
[207 - 210] salmon cooked to 125 degrees so the big
[210 - 211] lesson here is that you want to cook
[211 - 214] your wild salmon less speaking of
[215 - 216] cooking grab some salmon and roast poach
[216 - 218] grab some salmon and roast poach sous-vide or sear your way to one a
[218 - 220] flavorful meal personally I like mine
[220 - 222] with crispy skin a little bit of salsa
[222 - 224] verde definitely a glass of white wine
[224 - 229] and this is how I like to eat salmon did
[229 - 230] you like that video did you learn
[231 - 233] something do you also grow up on cheese balls if
[233 - 235] do you also grow up on cheese balls if so hit that subscribe button and we'll
[235 - 238] see you in the next episode