Tuna is massive and lean by default and has more denser muscle and less fat. Fat holds it together and stops it falling apart. The lean muscle makes it taste dry. Tuna has to be chunked to get anything into a can.
Salmon is way smaller (typically can sized), very fatty and has fast-twitch muscle, all of which lead to a juicier more cohesive fillet.
INeedMana@lemmy.world 1 week ago
No idea. But isn’t it that salmon meat more sticks together when tuna meat more often breaks apart?
tetris11@lemmy.ml 1 week ago
Did some googling.
Tuna is massive and lean by default and has more denser muscle and less fat. Fat holds it together and stops it falling apart. The lean muscle makes it taste dry. Tuna has to be chunked to get anything into a can.
Salmon is way smaller (typically can sized), very fatty and has fast-twitch muscle, all of which lead to a juicier more cohesive fillet.
INeedMana@lemmy.world 1 week ago
To think, one shower is all it takes to explore the flesh of fish :D
tetris11@lemmy.ml 1 week ago
Shower?