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What makes salmon pink?
The characteristic pink to red-orange color of wild and farmed salmon is due to the presence of two molecules called astaxanthin and canthaxanthin.
Astaxanthin also gives many crustaceans such as shrimp, crayfish, crabs and lobster their characteristic color. Astaxanthin and canthaxanthin are members of a class of naturally occurring pigments known as carotenoids. While beta-carotene - the pigment that makes carrots orange - is the most familiar carotenoid, these pigments are found almost everywhere: in bacteria, plankton, fungi, fish, reptiles, insects, birds, mammals, flowers, leaves and fruits.
All of these living organisms require carotenoids for their proper growth and development. Carotenoids are like vitamins; if intakes are inadequate, health may be compromised. Only plants - and their microscopic relatives called microalgae - can actually make carotenoids. Animals must obtain carotenoids by eating plant material, or by eating an animal that consumes plant material.
Czyli nie przeszkadza, że karoten powstaje w roślinach - potrzebuje go każdy.
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