You’ve probably heard about some of the incredible health benefits of salmon. It is a source of high-quality protein as well as vitamins and minerals, including potassium and vitamin B12, and it contains Omega-3 fatty acids, which contribute to healthy brain function along with a healthy heart and joints.
Many people all over the world are eating and are making it many different times of ways, like roasting, grilling, smoking and some eat it raw, which is safe as long as you have the right type of salmon. All of the nutrients and the way it tastes all depends on where the salmon came from. If you love the fishy taste, make sure to buy clean salmon that hasn’t been farmed.
The color is a great indication of whether or not you are buying real salmon. The color of a wild-caught salmon is a robust red, which is exactly what salmon should look like. The color of farmed salmon is very light and pale in color as if the fish was sick. Astaxanthin is a bright red molecule found in algae, plankton, and krill, and it gives salmon its color. This molecule is extremely beneficial to the human body. It is an antioxidant and an anti-inflammatory, it improves blood flow, and it enhances mitochondrial energy production.
The bright reddish orange color is a great way to see if the salmon was caught in the wild. Farmed salmon looks more like pale pink rather than reddish orange.
Wild salmon get more than enough of this molecule as part of their diet as farmed fish get food pallets that don’t contain any natural Astaxanthin, farming usually make their own version that usually is derived from coal. The fish feeder that farmer use contains fish meal and fish oil that can contain dioxin and mercury contamination. Many fish farmers replace fish meal with soy, corn protein and vegetable oil, even though salmon aren’t supposed to be eating any soy or corn as it decreases the meat quality and antibiotics that they need to keep them healthy. Any amount of this that we are eating can reduce the Omega 3 fat with vegetable oil and can cause mold toxins in the salmon, which I’m pretty you would rather not eat.
The FDA and the EPA have been studying mercury contamination in fish, and wild-caught salmon is at a very low risk of mercury contamination. Fresh salmon is considered safe for pregnant women to eat. Check out the video below to make sure you are cooking your salmon to the right temperature!
Here are some of the most nutritious types of wild salmon to look for:
Sockeye Salmon – This type of salmon contains the most astaxanthin, cholesterol, and vitamin D because sockeyes keep a diet of almost exclusively plankton. They are tough to farm due to their unusual eating habits, so this type of salmon is almost always wild. Sockeye salmon is high in Omega-3s and has a strong flavor, so it is great smoked.
Chinook (King) Salmon: This type of salmon contains about twice as much omega 3 than any other type of salmon. They live in cold and very deep water and this extra omega 3 that they contain stays inside their system to keep them warm in the deep water. King salmon is the largest salmon in the world and can be as big as 100 pounds. They are very versatile from a cooking standpoint, but grilling, slow barbecuing or smoking it are popular choices.
Pacific Coho Salmon: Coho is the third highest fat content of salmon; it has a great amount of amount of vitamin D and Omega 3. It has a very distinct flavor and many prefer it poach as it keeps it moist, or use it for sushi.