Most people like salmon, even when they aren’t big fans of other fish varieties. It’s meaty texture, rich color and flavor make it an appealing idea for a main course substitute for the old standbys. But, if you aren’t familiar with the varieties and choices in species and cuts, it can be a bit daunting when trying to determine what it is you want or need, as well as how your choice will determine how you cook it, or how it will taste. This article will hopefully clear up some of the confusion and help you to make a better, more educated choice when buying your next salmon.

A relative of the trout, the salmon comes in a variety of types, but the most common grounds for argument are the superiority of farm raised versus wild, and Pacific versus Atlantic. While there isn’t much difference between Pacific and Atlantic salmon other than their life spans, the difference between wild and farm-raised salmon is significant, at least in my humble opinion. The wild salmon has a firmer, more meaty, and deeply colored flesh when compared to the farm raised variety (I believe this difference in firmness is in part due to the handling of the salmon during processing and shipping).

Additionally, in the tradition of any game meat, the wild salmon has a stronger, more superior salmon flavor. If you ever have the opportunity to sample a salmon that comes from the wild, you will never see what the fishmonger at your grocery store has to offer the same way again. Most of what you would receive from him or any grocery is farm-raised Atlantic salmon, because of its great abundance. There are a big variety of other salmon available each with their own great characteristics:

Atlantic salmon – Found throughout the Atlantic Ocean, averaging 10 – 12 pounds in size. The average Atlantic salmon has a vivid pink tint and rich, oily flesh, which translates into lots of flavor.

Pacific salmon – five major species

Pink salmon – Range in size from three to five pounds and have a light pink and delicate flesh. Because of their abundance, Pink salmon accounts for the majority of salmon used in cans.

King or Chinook salmon – range from 15 to more than 100 pounds, averaging around 20 pounds. They vary in color from off-white to a deep red, with meat that is firm, and tender, with a deeply satisfying flavor.

Sockeye salmon – average around 5 – 7 pounds. Has a higher fat content than other varieties, which means a more richly flavored meat. Sockeye are most easily recognized by their deep red flesh.

Chum salmon – Average around 10 pounds. More mild and pale than the other varieties of salmon, with an extremely low fat content.

Silver salmon – Similar in size to the sockeye, and also having a relatively bright red flesh, Silver salmon do not have the same fat content as Sockeye or King salmon, offering a less rich meat.

When selecting your fish, there are a few items that you must look for, and if any of them is missing or questionable, look elsewhere because few things will make you quite as miserable as food poisoning from fish. Fish naturally begin to break down from the moment they are pulled from their water habitat, so proper handling and care is essential. The following are a few tips that you should keep in mind when purchasing or handling salmon:

1. Pick your cut – whole, steak or filet. A whole fish can’t be beat when serving a large group, especially when it comes to economics. It offers the flexibility of being able to be served stuffed or decorated for presentation, or divided into individual servings such as filets or steaks. Taking a whole salmon and converting it into filets or steaks requires a bit of effort, but is quite simple, and usually far more cost effective than the prepared cuts from the store. The filet is the de-boned, and sometimes un-skinned, sides of the salmon. The steak is a vertical cut made through the salmon, usually around an inch in thickness

2. You are spending good money on this fish; so before you buy it, take the time to really examine it. A fish that isn’t fresh or has been poorly handled simply cannot offer the same satisfying meal that a fresh fish would. Any monger worth his salt with nothing to hide will gladly let you take a sniff and look. Whether you are buying a filet, steak, or whole fish, ask your fishmonger to let you smell and hold it. Take a deep whiff and look for the smell of the ocean – salty sweet. If it smells like a fish, it indicates the fish is old and hasn’t been kept at appropriate temperatures.

The flesh should be in good shape, intact (not look feathered), and firm. It should bounce back when pressed gently, not leaving an indentation. The skin should be clean and not slimy, with a nice shine and scales that do not readily fall off.

If you are looking at a whole fish, the color of the gills should be bright pink to a deep red, and the cavity clean and free from blood and fluids. Next, look the fish in the eyes. This is the easiest indicator of freshness and how well the fish has been handled. The eyes should be clear and well rounded. If they are cloudy, or have sunk into the eye socket, the fish is out of date or took a beating. Take a pass and move on to the next specimen. If you a seeing that a large part of a particular vendors inventory isn’t up to snuff, you may want to consider looking for a new supplier entirely.

3. The natural decomposition of the fish, and subsequent spoilage, is slowed by keeping the fish in cold environments, so follow these refrigeration and defrosting tips to make sure your fish isn’t, and doesn’t, become unsafe:

a. Take a close look at the stores display case. Most local food codes require that the fish in the display case must be consistently refrigerated at 29 degrees F., so confirm this by looking for a thermometer somewhere around the case. The ice must be clean and fresh, with the fish not sitting in puddles of water or blood. Temperatures can vary as much as 25 degrees F. between the top fish and bottom pieces when stacked because of the lighting, air current, etc., so make sure to obtain a piece that is close to the ice, preferably directly on top of the ice.

b. Do not purchase salmon, or any fish or seafood for that matter, if you plan on making a number of additional stops before you get home. We can’t emphasize enough that fish must be kept cold to prevent rapid spoilage. It doesn’t do well even for short times in warm conditions, especially the temperatures your car will reach on a sunny day.

c. As soon as you get home, remove the fish from the wrapping from the store, rinse it with cold running water, and re-wrap in plastic wrap, followed by a layer of foil. Store it in your refrigerator in the coldest part, usually the bottom shelf towards the back. Food is unsafe at temperatures between 40F and 140F, and most people are unaware that their refrigerators operate in this unsafe region. Because most refrigerators don’t provide an easy way of knowing the internal temperature of the cooling box (whose idea was that goofy knob anyway?), it is a good idea to hang a thermometer somewhere inside so you can ensure it is operating safely.

d. It is not advisable to keep fish unfrozen for longer than a day or so, and if possible, it is best not to purchase fish until the day you plan to use it. Should you come across a great deal on salmon, you can freeze it safely by wrapping tightly in a combination of plastic wrap, foil, and ziploc bags. It will store well in the freezer for about 6 months, and manage to maintain most of its texture and taste.

e. To defrost frozen fish, place it in your refrigerator approximately 24 – 30 hours prior to serving. Do not attempt to defrost it quickly by leaving it on the countertop or in a warm water bath. Food becomes most susceptible to bacterial growth and contamination between the temperatures of 40F and 140F, so it is imperative to take the time to defrost any frozen fish in the refrigerator and bring it out just prior to use to prevent any issues with food poisoning. Once defrosted, take a smell of it again. Make sure that it doesn’t have that strong fishy smell. The best rule is simple – if in doubt, throw it out!!

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline’s Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

About the Fish

Salmon stocking started in Michigan in 1967 to combat the excessive Alewife population. The first species to be stocked was the Coho. As time went on the Chinook was added to the mix. Since that time they have taken off, and between the naturally reproduction that occurs and the DNR stocking we now have one of the best salmon fisheries anywhere. For pictures of the fish please refer to the Michigan Fishing Regulation book for the current year. In addition to the Coho and Chinook salmon you may also occasionally catch a Pink Salmon or Atlantic Salmon, but to the best of my knowledge it doesn’t happen often. Maybe someone reading this can correct me if I am wrong.

Where to Go

We are lucky to have access to a state that has such a diverse fishery. Very few states have as many lakes and rivers as we do, or have the variety of fish that live there. For our particular purposes we need rivers that drain into the Great Lakes, since that is where the salmon spend their adult lives. If you search the internet you will find many rivers that have salmon such as the Muskegon, Big Manistee, Little Manistee, Pere Marquette, and Betsie, just to name a few. Some of these rivers have naturally reproducing populations of Salmon while others are stocked by the DNR. There are also several rivers in the Upper Peninsula that play host to salmon in the fall. In all the rivers you have to pay close attention to the fishing regulations because certain sections of the rivers may be closed to fishing to protect the spawning fish or have limitations on the gear you can fish with.

When to Go

The main salmon run occurs every fall. There is no set start date, but you can usually start to see fish in the river in early September, and expect the run to be pretty much done by the end of October. A lot of this depends on the weather. A lack of rain and/or warm weather can make the run start later, and extra rain with cooler temperatures can cause the run to start a little earlier. I guess it all depends on when the fall rains and cooler temperatures hit the area. If you go to the rivers during September and October you are going to eventually find fish, it’s just a matter of timing it to catch the big run.

How to Fish For Them

This article is only going to cover techniques for the fisherman who wades. Most fishermen use either a spinning rod or fly rod and do the Chuck-and-Duck method. I believe this fishing method was named by the fly-fisherman because of the extra weight involved and the problem of getting hit in the head (Been There-Done That). You can also cast flies, such as Wooly Buggers, egg patterns, streamers, nymphs, and probably others I don’t know about yet. Yet another method is to suspend spawn, flies, or jigs below a float of some type. Whatever rig you choose you will need some waders, a net of some type, a head-lamp or other light source for night fishing, rain-gear, and some warm clothes.

The Chuck-n-Duck method usually involves a three-way swivel, some type of weight, and a hook with salmon eggs or yarn balls. I have also seen anglers use flies or plugs instead of the hook and spawn. A diagram can bee seen at Figure 1 which is listed at the end of the article.

I personally prefer to use about a 3′ leader when I fish this method but you will have to experiment and modify it to fit the conditions. If the fish are spooky you might need to lengthen the leader a bit more. You can also do a modified version of this without the three way swivel by using rubber-core sinkers for weight. To do this, tie the hook directly to your main line and then connect a rubber-core sinker above the hook about 18″ for weight. This will get your lure into the current but not necessarily bouncing on the bottom. Again, you will have to experiment with the length of line between the weight and the hook, but I would keep it at least 12″ from the hook. A diagram of this rig can be seen in Figure 2 which is listed at the end of the article.

Fishing flies for salmon is gaining in popularity. I have not tried it yet, but plan too this year. I understand that the usual flies are either egg patterns, woolybugger variations, big streamers, and egg-sucking leaches. I am going to try them all and see if I can get a hit. The nice thing about fishing the flies is that you also run the chance of hooking other trout species while searching for the salmon. If you want more professional instruction on fly-fishing for salmon there are several outfitters that are offering the service now. Do an internet search on it and you should have little difficulty finding one.

To be healthy both physically and mentally is something essential for everyone, that we are to avoid all possibilities of getting sick. However, some people are not able to keep their health all the time that they are sometimes getting sick. If you are desperately should be included to these kind of people, then you should go the doctor to cure your disease, or just merely taking an enough bed rest, and eating good food and vegetable as well. In fact, what we are eating during the sickness periods are actually influence so much to get back our health that we can not just any food as when we are healthy. Some people think that if they can not any random food, then they might be allowed to eat any vegetable and fruit since in general, fruits and vegetables are all healthy. As a matter of fact, this postulate is truly a mistake since not all fruits and vegetables are good for your health, especially if you are not sick. You should be aware and comprehend deeply what fruits are good to eat and which ones are not. Surprisingly, one kind of fruit that you are actually should avoid is the grape fruit, especially if you are prescribed to drink a certain kind of drugs.

According to Cialis, grape juice shockingly contains substance namely the flavonoid that are not quite friendly to the medicines we are drinking since they somewhat break down the substance in the drug that the useful substance in the drug are failed to reach your blood stream. This will somewhat makes you get more and more doses of drugs that will be increasing the possibility of overdose. You can also find other reason why you should not consume during your healing period in AOL Health. More over, according to CBS News, grape fruits can cause potential side effect when they are consumed by the sick people since the grape fruit juice interacts with numerous drugs. In short, if you want to take back your health, you should live without grapefruits juice.

Without a doubt, Alaska is one of the most popular places where anglers can expect to catch a record breaking number of salmon fishes. The cool waters of the rivers, lakes and oceans of the western area of the state are well known for the availability of high quality of salmon fishes in huge quantities.

In general, you will find salmon fishes in almost all the regions of Alaska. However, if you are looking for king-sized salmon fishes then there are a few areas famous for that. Below I will give you a list of the rivers and the type of salmon fishes you will find in each one of them.

1. Kenai Peninsula and River- One of the most famous hot spots for salmon fishing in Alaska is the Kenai Peninsula and river. Here you will be able to find several different species of fishes such as King Salmon, Chinook, Silver and Sockeye or Red salmon. The weight of a salmon fish depends on its variety but usually adult salmon fishes weigh anywhere between 25 to 90 pounds.

2. Golsovia River, on the edge of the Bering Sea-This is another area in Alaska which is world famous for easy availability of several different species of salmon fishes. Interestingly, apart from salmon, you will also find Artic Char fishes in this region. The typical varieties of salmon fishes found in this area are Chum, Pink, Silver and King salmon. If you are looking forward to fishing salmon in this area it is best to do so during June to August, because this is the time when most guests reach their fishing limit and then, in order to continue their fishing enjoyment, use a catch and release programme.

3. Sitka-This is another area in Alaska known for its exciting fishing opportunities. There are however limits on the number of fishes you can catch. For example, you cannot catch more than one salmon fish per day, and not more than three during one year. So far as the Silver salmon or the Coho is concerned, you cannot catch more than six Cohos per day, but thankfully, there is no annual restriction. Apart from being a hot fishing spot, Sitka is also one of the largest cities in Alaska; so if you are going to do salmon fishing there it will make an ideal base point for your family.

4. Yentna River- This is yet another hot spot for the lovers of salmon fishes. While this river in itself has plenty of salmon fishes living in its waters, you are not limited by this river alone! This river has many tributaries which are equally rich in fishing opportunities. Depending on your fishing license, you can do salmon fishing either by using a fishing boat, or by nets, or even off the shore. King, Silver, Sockeye, Pink and Chum are some of the varieties of salmon fishes you are likely to find in this river. Fly-fishing is a frequently used method to catch fishes from this river.

Overall, I can say that Alaska will give you a rich experience as far as salmon fishing is concerned. The interesting thing about salmon fishing in Alaska is that many of its areas are virtually left untouched and unexploited, which makes it an attractive fishing spot for the adventurous. It is best to visit Alaska during the months of July and August, when the weather is comparatively warm and there is sufficient daylight for long hours of fishing enjoyment.

If you need more information about Alaska king salmon fishing, we have a complete resource guide available for that purpose. Simply click the link below in my resource box in order to access the guide.

On the morning of May 15th, 32,000 pounds of Copper River salmon arrived at the Seattle-Tacoma airport just after sunrise. Alaska is expected to deliver over 160,000 pounds of the delicacy on eight different flights across the country. Depending on this season’s catch, Alaska Airlines alone would be flying more than 26 million pounds of Copper River salmon this year.

Copper River salmon at the beginning of the fishing season can easily cost over twenty dollars per pound, tapering off a little as the season progresses. So what makes Copper River salmon so tasty and good?

The Copper River is one of the longest and most rugged rivers in Alaska. It cuts through the Chugach mountains and stretches for three hundred miles through glacier-fed waters full of hard charging rapids.

Every May, around the 15th, the first salmon of the season return to the rivers and streams of Alaska. The Copper River salmon is one of the first. Because the Copper River salmon’s journey is so long, their bodies store up extra fats and oils to survive the entire trip. It is this high fat and oil content that make the Copper River salmon so tasty and popular.

The Copper River salmon is a bright silvery salmon with red flesh, a firm texture, and a very rich flavor.

The fat eaten from fish, like salmon, is filled with Omega 3 fatty acids, which are a group of fats necessary for a healthy diet. Some of the health benefits of the Omega 3 fats include: protection against heart disease and stroke, aid in the proper development and functioning of the brain and nervous system, and prevention of arthritis and migraine headaches. Copper River salmon, because of their high oil content, have an even higher amount of Omega 3 than most other salmon.

To always be healthy and stay attractive is what people dream of and want in these modern times. However, many people do not actively try and keep their bodies healthy, which is why more and more people are becoming out of shape and looking older. There are still many natural compounds in the world that

Fish oil for example, has been sued for hundreds of years for a variety of uses such as agricultural purposes, hair treatment, in lanterns and to help with arthritis. Because of its seemingly powerful properties, this natural fish by product is still used to this day.

Alot of the time, we can take supplements with our diet to help us get what we need. Although these should not replace a healthy dietary regime, supplements such as fish oil are a great way to get additional nutrients into our body. Fish oil is often derived from oily fish, such as tuna or salmon which have a high level of this naturally occuring compound.

Some advertisements tell us that the fish oil supplement is mainly provided for children age 6 to teens. In fact, not only kids can consume this supplement, adults are also allowed and suggested to consume this kind of supplement alongside their normal diets. This natural fish supplement contains many substances, such as vitamins and omega 3 that are thought to help maintain a healthy heart and even help with your joint mobility. Fish oil is a healthy supplement subtracted from Cod Fish’ body, which contains many useful vitamins and minerals, and omega 3 as well.

Thus, to supplement your healthy lifestyle, fish oil is a great way to help keep your body fit and healthy.

If you’re a salmon lover, you’ll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.

First, the Salmon Mold.

SALMON MOLD

Salmon mold is a delicious dish, very attractive and it’s definitely different from common and popular recipes for salmon that you can always find.

Ingredients:

2 c. salmon

2 Tb. vinegar

1/2 tsp. salt

1/8 tsp. pepper

1 Tb. gelatine

1-1/2 c. boiling water

Procedures:

First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.

Second, the Salmon Patties Recipe.

SALMON PATTIES

Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.

Ingredients:

2 c. finely minced salmon

1 c. fresh bread crumbs

1 c. thick white sauce

1/2 tsp. salt

1/8 tsp. pepper

Dry bread crumbs

Procedures:

First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.

Third, the Salmon Loaf Recipe.

SALMON TIMBALE OR LOAF

Ingredients:

1 can salmon

1 cupful soft bread crumbs

1 1/2 teaspoonfuls chopped parsley

1/2 teaspoonful salt

Pepper

1 or 2 eggs

1 tablespoonful lemon juice

1/4 to 1/2 cupful milk

Procedures;

Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.

Many consider smoked salmon to be a very great tasting treat that is too expensive for the budget of the average person. Until recently most people only got to experience the rich taste of high quality smoked fish at expensive brunches or fancy dinner parties. Now, thanks to the internet, it is possible to find a wide variety of salmon gifts online without going outside of your budget.

The first thing that comes to mind when most people think of smoked salmon is lox. Lox is the word used to refer to a salmon fillet that is being served cold. Cold salmon that has been smoked might not sound particularly appetizing to most people but it is a delicious treat. Lox can be added to the breakfast or brunch table to help celebrate a birthday, holiday, or special event.

Some people think that lox is too ordinary a food to be considered appropriate for a gourmet gift basket. Instead of giving up on the idea of giving the gift of a gourmet salmon gift basket instead expand upon the variety of items contained in the gift basket. Lox is not the only type of smoked salmon available that can be used as a gift. Salmon jerky is a delicious snack food that is great for an elegant picnic or lunch.

There are many different types of smoked salmon that are now available and can be ordered through the Internet. The less expensive type of salmon that is more commonly seen is the type of salmon that has been farm raised. The salmon used to make farm raised smoked salmon has been raised in a controlled environment solely for consumption. It is usually a bit fattier and because is usually the more affordable variety of smoked salmon.

The other type of smoked salmon that is available is the type that is made using wild salmon. Wild salmon is the type of salmon that has been caught traditionally. This salmon has been allowed to breed and migrate naturally and consuming wild salmon is considered to be better for the environment. It also is widely reputed to have the better taste. Wild salmon that has been smoked has a great flavor and is leaner making it healthier for the consumer.

In addition to choosing between wild and farm raised salmon consumers must also choose between Alaskan and Atlantic salmon. For many who consume smoked salmon on a regular basis there is no contest. Alaskan salmon is considered to be the better choice. Alaskan salmon that has been smoked produces a vibrant color. In addition to have a beautiful color it has a richer taste and there are many varieties of Alaskan salmon available for smoking.

If deciding between the options is impossible why not purchasing custom made smoked salmon gift basket? This will give any curious consumer the chance to sample different types of salmon and the items that has been prepared by smoking. Taste some farm raised lox, a bit of wild smoked salmon jerky, and everything else that seems interesting without breaking the bank.

Enjoy these very simple yet healthy salmon recipies.

Salmon Recipies – FRIED SALMON RECIPES – I

Firstly. cut slices of salmon into small pieces and put into a saucepan together with pepper, salt, minced parsley, and lemon-juice to be used as seasoning. Then add sufficient amount of butter and fry carefully. Serve with Ravigote or any preferred sauce.

Salmon Recipies – FRIED SALMON RECIPES- II

Wrap slices of salmon in oiled paper, fastening firmly, and fry in deep fat. Drain carefully and serve in the paper.

Salmon Recipies – FRIED SALMON RECIPES- III

First step is to sprinkle salmon steaks with salt and flour. Then brush with the beaten yolk of an egg and fry in hot olive-oil. Drain, garnish with fried parsley, and serve.

Salmon Recipies – FRIED SALMON CUTLETS- I

Steam the salmon steaks then let it cool down. Afterwards cut them into fillets, dip in egg and crumbs, fry in deep fat, and serve with Tartare or Hollandaise Sauce.

Salmon Recipies – FRIED SALMON CUTLETS – II

Firstly prepare very thick cream sauce and mix with it cold cooked fine-cut salmon. Then season it with red pepper, salt, and lemon-juice and let cool down for a few minutes. Shape into cutlets, dip into beaten egg, then in crumbs, and fry in deep fat.

Salmon Recipies – FRIED SALMON CUTLETS – III

Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season it with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

SALMON PIE

First step is to butter a baking-dish and line the sides with a rich biscuit crust. Fill the pan with fresh or canned salmon, and season it with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.

PICKLED SALMON – II

Start by cutting the fish into large pieces and cook them until done in salted and acidulated water. Drain, let it cool down then skin them. Put two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed into a preserving-kettle. Wait until it boils, add the fish, boil up once and cool. Let stand for two or three days before using.

Red Salmon is the third most popular fish eaten in America after tuna and shrimp. Nutrition experts say this kind of fatty fish is good for the health, especially for heart health. This is because wild-caught cold water fish, like Red Salmon, have a higher content of omega-3 fatty acids than warm water fish.

According to Dr. Donald Hensrud, M.D., chair of Mayo Clinic’s Division of Preventive Medicine and Associate Professor of Preventive Medicine and Nutrition, “Omega-3 fatty acids have many potential beneficial effects including improving cognitive function in developing children, decreasing triglycerides, lowering blood pressure, reducing blood clotting, and enhancing immune function.” The strongest benefit from omega-3 fatty acids is stated to be reducing the risk of sudden cardiac death, which appears to be due to decreasing the risk of abnormal heart rhythms.

Besides being rich in omega 3 fatty acids, Red Salmon is high in protein, low in calories and saturated fat. It is also a very good source of selenium, niacin and vitamin B12, as well as a good source of phosphorous, magnesium and vitamin B6.

Selenium is a trace element the body needs for normal growth and to help support the immune system. Niacin helps in the functioning of the digestive system, skin, and nerves. It is necessary for the conversion of food to energy. Vitamin B12 is important for metabolism and in the maintenance of the central nervous system. It helps in the formation of red blood cells by breaking down homocysteine, an amino acid in the blood. Too much homocysteine in the blood (plasma) is considered a significant risk factor for cardiovascular disease.

Red Salmon and other cold water fatty fish is often called “brain food” because of their high concentration of omega-3 fats. The human brain is more than 60% structural fat. For brain cells to function properly the structural fat needs to be primarily omega-3 fats. Because Omega-3 fats are especially fluid and flexible they maximize the brain cell’s ability to absorb nutrients and eliminate waste.

Red Salmon has got everything good going for it as a nutritional food. Very few foods compare to the health value of Red Salmon. Even the FDA recommends that we eat as much as we like of this fish. However, surveys show that farm-produced Red Salmon contain a higher percentage of toxins than Red Salmon found in the wild. In some studies, the concentration of polychlorinated biphenyls (PCBs) and toxic dioxins were significantly higher in farm-raised Red Salmon than in wild red salmon. This has stirred up some concerns.

The contamination found in farm-raised Red Salmon is largely attributed to the feed which farm-raised salmon are fed. The feed consists of grounded fish containing higher concentrations of a variety of persistent organic pollutants (POP) such as PCBs, dioxins, and pesticides. Once ingested, PCBs build up in body fat and take years to break down. In high levels the chemicals are thought to affect human nervous, immune and reproductive systems. Besides this, most fish farms are overcrowded and fish farmers commonly treat fish with antibiotics and chemicals to prevent outbreak of disease.

When purchasing canned red salmon make sure it is made from Red Salmon caught in the wild rather than farm-produced Red Salmon. Wild Red Salmon found in the interiors of Alaska are found to have the least contaminants. One of the more popular varieties is the Wild Alaskan Sockeye Salmon. This fish eats krill and other tiny shellfish giving its flesh the distinctive red color. The flesh has a firm texture with a mild flavor making it a delightful choice for fish lovers.