Salmon is a common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Percentages are roughly approximated norwegian bread recipe US recommendations for adults. Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon.

The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. You can help by adding to it. Some environmental groups have advocated favoring certain salmon catches over others. Most Atlantic salmon available on the world market are farmed, whereas the majority of Pacific salmon are wild-caught.

Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked. Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, Japan did not consume raw salmon. Raw salmon cured in salt, sugar, and dill.

A creamy salmon soup consisting of salmon fillets, boiled potatoes and leeks, served hot with some dill. A side dish consisting of fresh tomato and salmon salad. It was introduced to Hawaiians by early western sailors. A fillet that has been cured. Salmon that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.

A type of fishcake made mostly from salmon in the style of a hamburger. It is challenging to make and cook as the salmon requires a binder to make it stick together and is easy to overcook which makes it too dry. A preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.

Sliced raw salmon served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked. Can be seasoned with red pepper and other seasonings. More environmental pollutants in wild salmon than in farmed salmon”. Contaminants of emerging concern in a large temperate estuary”.

Seafood Watch, Monterey Bay Aquarium, California. How The Desperate Norwegian Salmon Industry Created A Sushi Staple”. Addendum A: EPA and DHA Content of Fish Species”. Office of Disease Prevention and Health Promotion, Office of the Assistant Secretary for Health, Office of the Secretary, U. Department of Health and Human Services.