Just as it is in the United States, salmon is one of the more common fish in the Mediterranean regions. Salmon is a fish that even people who don’t care for fish tend to favor. These fish are classified as either Pacific or Atlantic depending on where they’re caught. There is one type of Atlantic salmon; however, there are five types of Pacific salmon: Chinook (or king), sockeye, coho, pink, and chum. They range in color from pink to red to orange and some are fattier than others depending on the variety, where they are caught, and whether they are wild or farm- raised. salmon

 Salmon is low in mercury content and has a high nutritional content. It’s an excellent source of protein and is low in calories and saturated fat. Salmon is a great source of omega-3 fatty acids (“good” fats that protect your heart and decrease your risk for heart disease) and has the perfect health-supportive ratio of omega-3 to omega-6 fatty acids. Omega-6 fatty acids are another group of essential fatty acids necessary for health. However, we don’t have as much of a problem getting them in our diets as we do with omega-3 fatty acids.

Salmon is a good source of vitamin D; in fact, a 4-ounce serving of wild salmon provides all the vitamin D you need for the day. There aren’t too many foods that can make that claim. That same serving of fish contains vitamins B6 and B12, niacin, selenium, phosphorus, and magnesium. Canned salmon, in particular, is almost always wild and contains a significant amount of calcium because there are small, but edible bones of the fish included.

Always remember, try and fish for wild-caught salmon over farmed-raised salmon, no pun intended.

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