Salmon
Wade into the river…
Salmon was abundant in North and South American and was consumed frequently by early Americans. Archaeologists have also discovered glyphs on cave walls in southern France that suggest that salmon was a staple part of the diet of even the Paleolithic man. It is safe to say, salmon have provided a mainstay meat source for thousands of years. Not only are they an excellent source of protein and healthy Omega 3 fatty acids, when compared to other fish, they are on the low end of the spectrum for mercury content.
Mercury (and toxicity, generally) is a pretty big issue when it comes to fish consumption. Fish carry mercury in the form of methylmercury (a neurotoxic contaminant). When methylmercury is consumed in high enough concentrations it can lead neurological problems or birth defects, among other things. Fish that tend to carry the highest levels of methylmercury are the ones highest on the food chain, think sharks and predatory fish. The ones that feast on plankton tend to have less methylmercury levels.
Know your salmon…
Per the American Heart Association, it is safe to consume up to 2-3 servings of 3.5 oz portions of fish per week. There are about 150 to 195 calories, and typically between 19 and 32 grams of protein, per serving of salmon. Each serving can have a fat content of 5-11 grams of fat. Most of this fat is composed of healthier monounsaturated and polyunsaturated fats which have been linked to reduced inflammation and improved cardiovascular health.
Farm-raised salmon are spawned in captivity and kept in salt water enclosures until they are harvested for consumption. Salmon that are hatched in fisheries are spawned in captivity and are released once they are strong enough to survive on their own. Wild caught salmon are spawned and hatch in freshwater rivers; some of these salmon migrate to salt water environments while others spend the remainder of their lives in freshwater.
Farm raised salmon generally trend towards having the highest fat content due to their constrained environment and diet, consisting primarily of genetically modified soy, genetically modified yeast, ground fish, and chicken manure. Chicken feces is added to farm raised salmon feed as a bulking agent. Farm raised salmon are also commonly dyed red to compensate for the fact that they are not consuming carotenoid-rich krill.
The Omega 3 fatty acids in salmon exist in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA has been shown to help fight depression as well as lower inflammation. DHA has been shown to have positive effects on high blood pressure, Type 2 diabetes, and some forms of cancers. It has also been proposed that it can lower LDL (bad cholesterol) and triglyceride (bad fat) levels in the blood. Wild salmon is also rich in the carotenoid, astaxanthin, which comes from its main food source of krill. Astaxanthin may help to reduce the risk of oxidative stress which would reduce the risk of cancer and slow the effects of aging. It may also help to reduce risk of heart disease and joint pain, as well as help to increase male fertility.
Have your salmon…
According to Seafood Health Facts, a resource site for healthcare professionals, there are about six types of salmon consumed in the United States including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon.
Atlantic salmon - Is usually farm raised and from Canada, Chile, or Norway. Due to the decreasing populations of wild Atlantic salmon, commercial fishing is prohibited in the USA; so if you get this salmon, it is likely farm raised.
Chinook (King) salmon - caught in the wild, particularly near Alaska, these salmon tend to have the lowest levels of toxic PCBs and glyphosates🔮. These fish are harvested in Alaska, Washington, Oregon, and off the coasts of California, and are on the endangered species list in the United States.
Chum salmon - caught or harvested primarily off the coast of Alaska by US fisherman. Like the Chinook salmon, due to the location that it is caught, it tends to have less PCBs or glyphosates in the meat.
Coho salmon - these fish are also caught in Alaskan waters, yet some are imported from Canada and Chile, and sold fresh and frozen.
Pink salmon - usually canned and comes from Alaskan fisheries. Some are also spawned in Washington and Oregon state.
Sockeye salmon - usually caught in Alaskan waters and sold fresh, canned, or frozen.
Salmon can be served raw or prepared with a variety of cooking methods. Sushi-grade salmon can be purchased at a premium for raw preparations. Canned salmon, and/or other fish packed in olive oil can be air-fried as a quick, savory high protein meal. Salmon is also moist, delicious, and flaky, when roasted in the over or thrown on the grill. Or, if you’re a New Yorker… slice it, smoke it, throw it on a bagel!
🔮 Polychlorinated biphenyls (or PCBs) and glyphosates are man-made chemicals. PCBs are byproducts from manufactured products and are largely banned in most countries due to their associated health risks. Glyphosates are herbicide chemicals that are prolifically used in food and agriculture. Both of these chemicals have been linked to diseases such as cancer, endocrine disorders, and diabetes.
Love Always Wins,