Text written in Basque and translated automatically by Elia without any subsequent editing. SEE ORIGINAL

Salt water, fresh water

Not all fish are the same. Hake, cod or sardine, for example, have a stronger meat and a stronger flavor compared to trout. This is because the trout is freshwater and the rest are saltwater or sea water.

In fact, the body of fish has to work very differently to adapt to each type of water. The salt concentration of sea water is higher than that of the body of the fish, in which case the salt of the water tends to enter the interior of the fish. Sea fish, in order to survive, must constantly expel salt from the body and also expel as little water as possible to avoid dehydration. The river water, however, has a lower salt concentration than that of the fish organism, so

that fresh water tends to enter the interior of the fish. As a result, the trout needs to expel excess water by continuously pouring urine into the water.

But there are also exceptions in fish. Salmon, for example, performs well in both saltwater and freshwater. This fish tends to multiply in the rivers, but to develop and grow, it tends to the sea in search of food. Therefore, salmon will have the ability to expel or penetrate salt from the body depending on the time of life, even if we notice little after grilling.