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| Salmon |
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| Category: Fish & Shellfish |
 | | Description: | Salmon is the common name for several species of fish of the Salmonidae family. Several other fishes in the family are called trout. Salmon live in both the Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes. The Kamchatka Peninsula, in the Russian Far East, contains the world's greatest salmon sanctuary.
Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids and its overall low fat levels. According to reports by Science, however, farmed salmon may contain high levels of dioxins. PCB (Polychlorinated biphenyl) levels may also be up to 8 times higher in farmed salmon compared to wild salmon, and Omega-3 content may also be lower than wild caught species. Wild salmon are a healthy food, but according to the British FSA (Food Standards Agency) the benefits of eating even farmed salmon still outweigh the risks. Also it is important to note, salmon is generally one of the least tainted by methylmercury of all fish.
A simple rule of thumb is that the vast majority of Atlantic salmon available on the world market is farmed (greater than 99%), whereas the majority of Pacific salmon is wild-caught (greater than 80%).
Salmon is generally a red-flesh fish, although there are some examples of white fleshed wild salmon. The natural color of salmon results from carotenoids — astaxanthin and to a lesser degree, canthaxanthin — in the fish flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Farm salmon get them in their feed, along with other essential nutrients. Astaxanthin is a potent antioxidant that also stimulates fish nervous systems and improves fertility and growth.
Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Alaskan salmon is always wild catch. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold smoked salmon, or to salmon cured in a brine solution (also called gravlax).
Raw salmon meat may contain anisakidae, marine parasites that cause Anisakiasis. Before the availability of refrigeration, Japanese did not consume raw salmon. Salmon and salmon roes were not used to make sashimi (raw fish) and sushi until recently.
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| Contributed by: guido on Monday, October 25. 2004 at 10:42:04 |
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