This debate is fun because it’s low-stakes drama. No one’s life is on the line. Just dinner.
It’s also a window into food culture. Sushi vs. steak. Tradition vs. safety. You’re choosing a side.
One last quirky fact: salmon changes color when cooked. The pink deepens because of a pigment called astaxanthin. It’s the same stuff that makes flamingos pink. You’re eating bird color.
Another funny detail: leftover cooked salmon is great in salads. Leftover raw salmon? That’s a biohazard after 24 hours. Don’t risk it.
So, next time you’re at the fish counter, pause. Think about your courage level. Feel the texture debate in your bones.
Whether you eat it raw, rare, or well-done, you’re joining a human tradition. We’ve been arguing about fish doneness for centuries.
Go ahead. Pick a side. Or try both. Just don’t overcook it, please.
And remember: the perfect salmon is the one that makes you smile. Even if you have to poke it ten times to check.
