You must have heard at some point in your life about how much salmon is actually good for you.
The reason why people like salmon so much is that it is full of vitamins, minerals and proteins, like vitamin B12 and potassium, as well as Omega3 fatty acids.
Not only is it one of the tastiest fish easily available in most stores, but salmon can also be prepared in a number of ways, each adding a particular flavor to the already incredibly tasty fish.
However, in order to fully indulge your palate in the tastiness of salmon, you will need to know how to choose your salmon, according to what nutrients and taste you want from it.
First of all, you want to make sure your salmon is not farmed, but bred in the wilderness.
You can easily make this distinction by looking at the color of the flesh. Farmed salmons have an immensely paler hue than the vibrantly red-orange color of the wild salmon. The reason why you should choose wild salmon is because it contains astaxanthin, which is also what gives the salmon its color, an antioxidant and anti-bacterial agent which has a number of health benefits to humans.
Wild salmons contain such high amounts of astaxanthin because they intake so much of it through their diets. On the other hand, salmon farmers have tried to replicate this by feeding their salmon a laboratory produced astaxanthin, mainly produced from coal. Furthermore, farmed salmons are mostly fed with food that contains high amounts of mercury, as well as soy and corn. This leads to the problem of meat quality reduction, which salmon farmers try to improve by feeding their salmons antibiotics.
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This is why it is very important to distinguish between farmed and wild salmon. Eating farmed salmon will increase your mercury intake and it will supply your body with undesired antibiotics, while, according to the EPA and FDA, wild salmon has a very small chance to contaminate your body with mercury.
There are a number of wild salmon species available, the most popular of which are listed below.
Chinook (King) Salmon is famous for its Omega3 content. Out of all salmon species, the King Salmon is the only one containing double the usual Omega3 content. The reason why they are so rich in Omega3 is because the King Salmon lives in immensely cold conditions and needs the fatty acids to stay warm. Furthermore, its name is derived from both its size and taste as the King Salmon can grow up to 100 pounds or more, and it is incredibly tasty, especially when slowly grilled or smoked.
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Sockeye Salmon, out of all salmon species, is richest in astaxanthin and vitamin D, and they contain high amounts of Omega3 acids. This is because sockeye salmon eats mostly planktons. Sockeye salmons are also the safest choice, because due to their difficult diets they are rarely farmed, and most of them are wild. An incredibly tasty fish, this salmon type is best when smoked.
Pacific Coho Salmon is rich in vitamin D and Omega3s, and it is third on our fat-content list. The reason why the Pacific Coho is so popular is because it has a very soft taste, and as such is best eaten poached, or in sushi.
If you are still having doubts about eating wild salmon, don’t. It tastes great, it’s incredibly beneficial to your health, and you can cook it in any way you want.
This article is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. This article is not intended to diagnose, treat, cure or prevent any disease. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.