Salmon has a mild seafood flavor and flaky texture (when cooked). Additionally, its much sought after red caviar (salmon fish eggs) is second only to black caviar as a delicacy. Smoked salmon is cured, which means it’s ready to eat without employing traditional cooking methods. We suggest having smoked salmon with salad greens. Dress the salad greens with your favorite vinaigrette. Raw salmon is enjoyed in Japan in sashimi and sushi rolls.
Salmon are anadromous, which means that they spend different parts of their lifecycle in fresh water and ocean water. Salmon hatch in either rivers or fresh water tributaries. That goes for all species, including, Atlantic, Pink, and Sockeye. Young salmon spend the first year (or more) growing strong and then migrate to ocean waters. When a salmon reaches the age of six or seven, it will migrate back to the same fresh-water habitat where it was born to spawn and die. The Pacific Ocean and Atlantic Ocean are home to different varieties of the fish.
There are a two good health benefits from eating salmon. This fish is rich in Omega-3 fatty acids that are good for a healthy heart. If you’re tired of red meat, salmon is a fine alternative source of protein.
The natural supply of salmon does not meet consumers’ demand. Farm-raised salmon has become an industry that stocks most supermarkets and gives buyers a lower-priced option. Supermarkets label wild salmon as such and sell it at a higher price.
Fresh salmon has an odor like the ocean and not like smelly fish. The flesh should have suppleness and should bounce back if touched. If you’re looking at a whole fish, check for clear eyes (no cloudiness or sunken in eyes) and red gills. Select a whole salmon with shiny and slippery skin and a firm body.
So go on, get moving and give your body a real treat with a serving of salmon.
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