5 Salmon Myths Seafood Experts Wish Everyone Would Stop Believing

Fresh isn’t always better than frozen, for one.

Seafood consumption in the U.S. is at an all-time high, with salmon being the most consumed fish, according to the U.S. Department of Agriculture. It’s easy to see why salmon is so popular: A staple of the Mediterranean diet, it’s packed with nutrients, including omega-3 fatty acids (which are good for your heart, brain and skin), protein and vitamin D.

Despite its popularity, seafood experts we talked to say that there are still some common misconceptions about salmon that simply aren’t true. Here, grocery store seafood buyers, as well as seafood science professors, dispel the most popular myths about salmon and give their tips on what to keep in mind when you’re shopping.

Myth #1: Fresh is better than frozen.

When it comes to buying salmon, the first decision you have to make is whether you’re heading to the seafood counter or the frozen section. Jason Hedlund, the principal category merchant of seafood procurement at Whole Foods Market, shared that fresh salmon isn’t more nutrient-dense — or even necessarily tastier — than frozen salmon.

If you’re going to eat your salmon relatively quickly (within the next two days), Hedlund says fresh salmon is a good bet. But if you want salmon to keep on hand and you’re not sure when you’re going to eat it, go for frozen. He added that many people don’t realize that salmon is frozen mere hours after being caught, which locks in all the nutrient density and flavor.