Salmon is a fresh water fish that is from the same family as trout. It has a pink-orange colored flesh. It is available as a whole, in steak or fillet form. It may be frozen, canned, dried or smoked.
It is high in omega 3, vitamin D and proteins.
Though farmed salmon is available all year round, wild salmon is only available from March until September.
How to chose -
Check that the flesh is firm. Organic salmon should be pale pink in colour. Farmed salmon should be quite a bright pink but not too dark as this indicates it has had colour added. Discard any fish that is grayish or fatty. Before cooking, ensure to scale the fish and check for fin bones, which must be plucked out
How to store -
Must be refrigerated in an airtight container and used within 24 hours. Salmon can be frozen for up to three months, but must be defrosted thoroughly before use.
Poached salmon is very popular as along with being delicious it can also be served both hot and cold, it makes a great centerpiece for any festive occasion.
Nutritional Value
1. Like any other fish, it is rich in omega-3 fatty acids that helps against cardiovascular problems and inflammation related diseases like heart attack, stroke, heart arrhythmia, high blood pressure, and arthritis.
2. Intake of omega-3 rich foods is associated with decreased risk of cognitive decline in older persons.
3. Salmon peptides provide anti-inflammatory benefits to the joint and are therefore good against joint pains.
4. It also protects against eye problems like macular degeneration and chronic dry eye.
5. Omega-3 rich fruits also protect the body from cancers like prostate colon, breast and prostrate cancer.
6. Salmon has a very high quantity of selenium that helps reduce the risk of joint inflammation and acts as an antioxidant as well.
Interesting Fact: Fresh salmon will always have a fresh ocean smell not a fishy one.