Salmon is a popular food. Classified as oily fish, salmon contains high protein, omega-3 fatty acids, and vitamin D, and is therefore considered healthy. Salmon is also a source of cholesterol, with a range of 23-214 mg/100 g depending on the species. According to a report in the journal Science, however, the cultivated salmon may contain high levels of dioxin. PCB levels may be up to eight times higher in salmon being cultured than wild salmon, but still well below levels considered harmful. However, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating cultivated salmon far outweigh the risks posed by contaminants.
Video Salmon as food
Color
Salmon meat is generally orange to red, although there are some examples of wild white salmon. The natural color of salmon results from carotenoid pigments, mostly astaxanthin but also canthaxanthin, in meat. Wild salmon get these carotenoids from eating krill and other small shells. Because consumers have shown a reluctance to buy white-fisted salmon, astaxanthin (E161j), and highly canthaxanthin (E161g), are added as artificial dyes to feed the cultured salmon, because the prepared diet does not naturally contain these pigments.
In many cases, astaxanthin is made chemically; or extracted from shrimp flour. Another possibility is the use of red yeast or microalgae, which gives the same pigment. However, synthetic blends are the least expensive option. Astaxanthin is a powerful antioxidant that stimulates the development of healthy fish nervous system and increases fertility and growth rate of fish. Canthaxanthin may have a negative effect on the human eye, accumulating in the retina at high levels of consumption.
Currently, carotenoid concentrations (mainly canthaxanthin and astaxanthin) exceed 8 mg/kg of meat, and all fish producers try to achieve a level that represents a value of 16 on "Roche Color Card", a color card used to show how pink fish will appear on a certain dose. This scale is specifically for measuring pink due to astaxanthin and not for the orange color obtained with canthaxanthin. Development of storage processes and operations, which can be detrimental to the concentration of canthaxanthin meat, has led to an increase in the quantity of pigments added to the diet to compensate for the degrading effects of processing. In wild fish, carotenoid levels up to 25 mg are present, but canthaxanthin levels, on the contrary, are small.
Maps Salmon as food
Products
Most of the Atlantic salmon available on the world market is farming (almost 99%), while the majority of Pacific salmon are caught wild (over 80%).
Canned salmon in the US is usually a wild Pacific catch, although some cultivated salmon are available in canned form. Smoked salmon is another popular preparation method, and can be either hot or cold smoke. Lox can refer to cold smoked salmon or salmon that is cured in a brine solution (also called gravlax). Traditional canned salmon contains some (harmless) skin and bone (which adds calcium). Skinless and boneless canned salmon is also available.
Raw salmon may contain Anisakis nematodes, marine parasites that cause Anisakiasis. Prior to the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have recently begun to be used in the manufacture of sashimi (raw fish) and sushi, with the introduction of free-parasite Norwegian salmon in the late 1980s.
Commonly cooked salmon contains 500-1500 mg DHA and 300-1000 mg EPA (two species of the same fatty acids) per 100 grams
Unlike most cultivated fish, Salmon bones are not easy to notice in the mouth because they are usually quite thin and not hard.
Salmon platter
Genetically engineered salmon labeling
In the United States, the Food and Drug Administration does not require labeling of genetically modified salmon. However, in December 2015, members of the Alaska congressional delegation may enter the language in the main spending bill that prohibits the sale of modified salmon temporarily until FDA labeling guidelines are set.
See also
- Snail canning
- Atlantic salmon
- Chum salmon
Note
Further reading
External links
- Wanderer app , NFB documentary on West Coast salmon
- Canned Salmon Recipes by the Alaska Expert Association, 1900 e-books with color illustrations, available from the Internet Archive
- Epicurean.com Salmon Recipes Recipes collected using Salmon at epicurean.com
Source of the article : Wikipedia
0 Comments