Mention salmon and most of you would think of the pink-meated
fish. In reality, there is so much more to the salmon. For starters, did
you know that salmons are found in Atlanta and Asian waters? Salmons are
anadromous: they are born in fresh water, spend their adult lives in
saltwater and return to natal lakes or rivers, to spawn. Most salmons
are also semelparous, which means that they die after spawning.
also several species of salmon: silvers, chums, pinks, sockeyes and
kings, to name a few. Each species is different in terms of texture,
flavor, color as well as its value.
The exquisite taste of the fish, paired with its health benefits keep
the demand high. Pure salmon oil has a good source of Omega-3 fatty
acids, which is a wonderful source of health for the cardiovascular
system. The oil also helps in the prevention of menopausal symptoms, the
lowering of cholesterol levels, the prevention of blood clots and the
reduction of arthritis pains.
When it comes to cooking salmon, food connoisseurs share the common
view that the sockeye is the absolute best, thanks to its oil content
and the redness of its meat. The color of the meat and the fish's oil
content are two important factors when selecting salmon for cooking
purposes. Equally important to keep in mind when selecting salmon for
cooking is to avoid fish which are too mushy as these will spoil your
dish. Do not freeze your salmon for too long because salmons are know to
lose some of their richness if frozen for a long period of time.
Remember that salmon is a versatile fish: depending on your taste,
the salmon can be grilled, smoked, barbecued, broiled or baked. And
these are only a few ways in which the fish can be cooked. A piece of
advice though - when cooking, keep in mind that salmon should be cooked
until the meat changes its color. A little while longer and some of its
flavor may be lost.