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Salmon is the common name for several species of fish of the Salmonidae family. Several other fishes in the family are called trout. Salmon live in both the Atlantic and Pacific Oceans.
Salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. Folklore has it that the fish return to the exact spot where they were born to spawn and modern research shows that usually at least 90% of the fish spawning in a stream were born there. In Alaska, the crossing over to other streams allows salmon to populate new streams, such as those that emerge as a glacier retreats. How they navigate is still a mystery, though their keen sense of smell may be involved. In all species of Pacific salmon, the mature individuals die within a few weeks of spawning.
Coastal dwellers have long respected the salmon. Most peoples of the Northern Pacific shores had a ceremony to honor the first return of the year. For many centuries, people caught the salmon as they swam upriver. A famous spearfishing site on the Columbia River at Celilo Falls was inundated after great dams were built on the river. Now, salmon are caught in bays and near shore. Long drift net fisheries have been banned on the high seas except off the coast of Ireland.
A whole poached salmon is an impressive and popular party dish, usually only served during the summer
Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids and its low fatThis article is about lipid molecules, for FAT see File Allocation Table. In biochemistry, fat is a generic term for a class of lipids. Fats are produced by organic processes in animals and plants. All fats are insoluble in water and have a density signif levels. According to reports by "Science" magazine, however, farmed salmon may contain high levels of dioxinDioxin is the term used to describe a family of toxic chlorinated organic compounds that cannot travel long distances (because they are heavy compounds of about 350 amu) and bioaccumulate in humans and wildlife due to their fat solubility. The most notoris. PCB ( Polychlorinated biphenylPolychlorinated biphenyls (PCBs) are a class of organic compounds with 1 to 10 chlorine atoms are attached to bi phenyl and a general structure of CH-xCl. Most PCB congeners are colorless, odorless crystals. The commercial mixtures are clear viscous liqui) levels may also be up to 8 times higher in farmed salmon compared to wild salmon, and Omega-3 content may also be lower than wild caught species. However, according to the British FSA ( Food Standards AgencyThe Food Standards Agency is an agency of the Government of the United Kingdom. It is responsible for protecting public health in relation to food throughout the United Kingdom. It was brought into existence in 2000, based on a report by Professor James ,) the benefits of eating even farmed salmon still outweigh the risks. Conversely, salmon is generally one of the least tainted by methyl mercury of all fish.
A simple rule of thumb is that the vast majority of atlantic salmon available on the world market is farmed (greater than 99%), whereas the majority of pacific salmon is wild-caught (greater than 80%). The natural colour of salmon results from carotenoids – astaxanthin and to a lesser degree, canathaxanthin - in the fish flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Farm salmon get them in their feed, along with other essential nutrients. It is important to note that astaxanthin is a potent antioxidant that also stimulates fish nervous systems and improves fertility and growth.
Canned salmon in the U.S. is always wild pacific catch. Smoked salmonSmoked salmon is salmon, typically a filet that has been cured and then hot or cold smoked. Cold smoked salmon is known as " lox. The cold smoking does not cook the fish, resulting in its characteristic smooth texture. It is often served with cream cheese is another popular preparation method, and can mean either be hot or cold smokedSmoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. Hot smoking" is a several-hours-long process that can be used to fully cook raw meats or fish, while " cold smoking" is an. LoxLox can stand for any of several things: Lox (salmon) a type of salmon produce LOx (oxidizer) liquid oxygen used as oxidizer in aerospace. can refer either to cold smoked salmon, or to salmon cured in a brine solution (although the latter of these is rarer).
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