Salmon is a common food fish classified as an oily fish[1] with a rich content of protein and omega-3 fatty acids.[2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.[2]
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central
Still Life with Salmon, 1866–1869, by Édouard Manet, shows a white-fleshed salmon
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.[3] Wild salmon get these carotenoids from eating krill and other tiny shellfish. The concentration of carotenoids exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 25 mg are present, but levels of canthaxanthin are, in contrast, minor.[3]
PCBs, metformin, and mercury are some of the pollutants found in wild salmon,[4] caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest.[5]
Impact on wild populationsedit
This section needs expansion. You can help by adding to it. (January 2022)
Some environmental groups have advocated favoring certain salmon catches over others.[vague][6]
Productsedit
Salmon steak (left) and fillets (right) in a market
Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked. Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.
Raw salmon flesh may contain Anisakisnematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s.[7]
Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA (two similar species of fatty acids) per 100 grams[8]
Raw salmon cured in salt, sugar, and dill. Usually served as an appetiser, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.
A side dish consisting of fresh tomato and salmon salad. It was introduced to Hawaiians by early western sailors.[11] It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and occasionally flakes of hot red chili pepper, or crushed ice. It is always served cold. Other variations include salmon, diced tomato, diced cucumber, and chopped sweet onion.
A fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.2 in) in thickness—and, typically (in North America), served on a bagel, often with cream cheese, onion, tomato, cucumber and capers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion.
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.[13] Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers.[14]
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. Although the term lox is sometimes applied to smoked salmon, they are different products.[15]
Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, 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.
^ abElise Kjørstad (English translation by Ingrid P. Nuse) (22 December 2017). "How healthy is farmed salmon?". Sciencenorway.no. Retrieved 19 November 2022.
^ ab"Opinion of the Scientific Committee on Animal Nutrition on the use of canthaxanthin in feedingstuffs for salmon and trout, laying hens, and other poultry" (PDF). European Commission — Health & Consumer Protection Directorate. pp. 6–7. Retrieved 19 November 2022.
^Anne-Katrine Lundebye (24 March 2017). "More environmental pollutants in wild salmon than in farmed salmon". Institute of Marine Research, Norway. Retrieved 10 June 2019.
^Meador, James P.; Yeh, Andrew; Young, Graham; Gallagher, Evan P. (2016). "Contaminants of emerging concern in a large temperate estuary". Environmental Pollution. 213: 254–267. doi:10.1016/j.envpol.2016.01.088. ISSN 0269-7491. PMC5509463. PMID 26907702.
^Click on View details for wild impacts – "Salmon: All Recommendations for Salmon". Seafood Watch, Monterey Bay Aquarium, California. 2019. Retrieved 10 June 2019.
^Jiang, Jess (18 September 2015). "How The Desperate Norwegian Salmon Industry Created A Sushi Staple". National Public Radio. from the original on 24 April 2019. Retrieved 14 January 2017.
^"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.S. Department of Health and Human Services. USDA. from the original on 8 April 2019. Retrieved 2 May 2019.
^ Ojakangas, Beatrice A (1992). Scandinavian feasts: celebrating traditions throughout the year. U. of Minnesota Press. p. 220.
^ Davidson, Alan. North Atlantic Seafood: A Comprehensive Guide with Recipes. Ten Speed Press. p. 360.
^. Archived from the original on 16 December 2009. Retrieved 19 July 2009.
^Chris Rowthorn (1 October 2009). Japan. Lonely Planet. pp. 582–. ISBN978-1-74179-042-9. Retrieved 26 May 2012.
^Mark Bittman (10 June 1998). "The Minimalist; Burger With No Need of Ketchup". The New York Times. from the original on 11 May 2009.
^Kinetz, Erika (22 September 2002). "So Pink, So New York". The New York Times. from the original on 4 October 2010. Retrieved 9 December 2007.
^. Archived from the original on 30 March 2013. Retrieved 16 January 2017.
Further readingedit
Come back, salmon, By Molly Cone, Sierra Club Books, 48 pages, ISBN0-87156-572-2 - A book for juveniles describes the restoration of 'Pigeon Creek'.
The salmon: their fight for survival, By Anthony Netboy, 1973, Houghton Mifflin Co., 613 pages, ISBN0-395-14013-7
Trading Tails: Linkages Between Russian Salmon Fisheries and East Asian Markets. Shelley Clarke. (November 2007). 120pp. ISBN978-1-85850-230-4.
G. Bruce Knecht for Men's Journal
External linksedit
Wikimedia Commons has media related to Salmon dishes.
Wikiquote has quotations related to Salmon as food.
Wikibooks Cookbook has a recipe/module on
Salmon as food
Plea for the Wanderer, an NFB documentary on West Coast salmon
February 15, 2024
salmon, food, salmon, common, food, fish, classified, oily, fish, with, rich, content, protein, omega, fatty, acids, norway, major, producer, farmed, wild, salmon, accounting, more, than, global, salmon, production, farmed, wild, salmon, differ, only, slightly. Salmon is a common food fish classified as an oily fish 1 with a rich content of protein and omega 3 fatty acids 2 Norway is a major producer of farmed and wild salmon accounting for more than 50 of global salmon production Farmed and wild salmon differ only slightly in terms of food quality and safety with farmed salmon having lower content of environmental contaminants and wild salmon having higher content of omega 3 fatty acids 2 Salmon sashimi Contents 1 Colour 2 Nutrition 3 Contaminants 4 Impact on wild populations 5 Products 6 Dishes 7 Gallery 8 See also 9 Notes 9 1 Further reading 10 External linksColour editRaw wild Atlantic salmonNutritional value per 100 g 3 5 oz Energy142 kcal 590 kJ Fat6 34 gSaturated1 0 gMonounsaturated2 1 gPolyunsaturatedomega 3omega 62 5 g2018 mg172 mgProtein19 84 gVitaminsQuantity DV Vitamin A40 IUThiamine B1 20 0 226 mgRiboflavin B2 32 0 380 mgNiacin B3 52 7 860 mgPantothenic acid B5 23 1 164 mgVitamin B663 0 818 mgFolate B9 6 25 mgVitamin B12133 3 2 mgMineralsQuantity DV Calcium1 12 mgCopper15 0 3 mgIron6 0 80 mgMagnesium8 29 mgPhosphorus29 200 mgPotassium16 490 mgSelenium52 36 5 mgSodium3 44 mgZinc7 0 64 mgOther constituentsQuantityWater68 50 gLink to USDA Database entryUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData Central nbsp Still Life with Salmon 1866 1869 by Edouard Manet shows a white fleshed salmonSalmon 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 3 Wild salmon get these carotenoids from eating krill and other tiny shellfish The concentration of carotenoids exceeds 8 mg kg of flesh and all fish producers try to reach a level that represents a value of 16 on the Roche Colour Card a colour card used to show how pink the fish will appear at specific doses This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin The development of processing and storage operations which can be detrimental on canthaxanthin flesh concentration has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing In wild fish carotenoid levels of up to 25 mg are present but levels of canthaxanthin are in contrast minor 3 Nutrition editRaw wild salmon is 70 water 20 protein 6 fat and contains no carbohydrates table In a 100 gram reference amount raw salmon supplies 142 calories and is a rich source 20 or more of the Daily Value DV of several B vitamins especially vitamin B12 at 133 DV selenium 52 DV and phosphorus 29 DV Dietary minerals in moderate content are copper 15 DV and potassium 10 DV Contaminants editPCBs metformin and mercury are some of the pollutants found in wild salmon 4 caught close to wastewater treatment plants of major metropolitan areas in the United States Pacific Northwest 5 Impact on wild populations editThis section needs expansion You can help by adding to it January 2022 Some environmental groups have advocated favoring certain salmon catches over others vague 6 Products edit nbsp Salmon steak left and fillets right in a marketMost Atlantic salmon available on the world market are farmed whereas the majority of Pacific salmon are wild caught citation needed Canned salmon in the U S is usually wild from the Pacific Ocean though some farmed salmon is available in cans Smoked salmon is another preparation method and can either be hot or cold smoked Lox can refer either to cold smoked salmon or to salmon cured in a brine solution also called gravlax Traditional canned salmon includes some skin which is harmless and bone which adds calcium Skinless and boneless canned salmon is also available Raw salmon flesh may contain Anisakis nematodes marine parasites that cause anisakiasis Before the availability of refrigeration Japan did not consume raw salmon Salmon and salmon roe have only recently come into use in making sashimi raw fish and sushi with the introduction of parasite free Norwegian salmon in the late 1980s 7 Ordinary types of cooked salmon contain 500 1 500 mg DHA and 300 1 000 mg EPA two similar species of fatty acids per 100 grams 8 Dishes editName Image Origin DescriptionDishwasher salmon nbsp American A dish made with the heat from a dishwasher Gravlax nbsp Nordic Raw salmon cured in salt sugar and dill Usually served as an appetiser sliced thinly and accompanied by hovmastarsas also known as gravlaxsas a dill and mustard sauce either on bread of some kind or with boiled potatoes Lohikeitto nbsp Nordic usually associated with Finland A creamy salmon soup consisting of salmon fillets boiled potatoes and leeks 9 10 served hot with some dill Lomi salmon nbsp Polynesian A side dish consisting of fresh tomato and salmon salad It was introduced to Hawaiians by early western sailors 11 It is typically prepared by mixing raw salted diced salmon with tomatoes sweet gentle Maui onions or sometimes green onion and occasionally flakes of hot red chili pepper or crushed ice It is always served cold Other variations include salmon diced tomato diced cucumber and chopped sweet onion Lox nbsp European Ashkenazi Jewish A fillet that has been cured In its most popular form it is thinly sliced less than 5 millimetres 0 2 in in thickness and typically in North America served on a bagel often with cream cheese onion tomato cucumber and capers Lox in small pieces is also often added and cooked into scrambled eggs sometimes with chopped onion Rui be nbsp Japan Salmon that is frozen outdoors sliced like sashimi and served with soy sauce and water peppers 12 Salmon burger nbsp 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 13 Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers 14 Salmon tartare nbsp Appetiser prepared with fresh raw salmon and seasonings commonly spread on a cracker or artisan style breadSmoked salmon nbsp 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 Although the term lox is sometimes applied to smoked salmon they are different products 15 Salmon sashimi nbsp Japan Sliced raw salmon served with garnishes Usually eaten by dipping in soy sauce and wasabi Salmon sushi nbsp Norway 16 Japan Sliced raw salmon rolled with rice and sometimes nori seaweed as makizushi or placed on top of rice as nigiri sushi served with garnishes Usually eaten by dipping in soy sauce and wasabi Kippered salmon Hupa Karuk Yurok 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 Gallery edit Further images nbsp Filet of an Atlantic salmon nbsp Salmon filet as sold in supermarkets nbsp Poached salmon nbsp Salad with ham and smoked salmon nbsp Salmon in marinade nbsp Salmon teriyaki nbsp Grilling salmon nbsp Salmon for sale nbsp Salmon roe sometimes called red caviar nbsp Salmon roe sushi nbsp Approximately 1 80 lbs or 0 8 kilograms of frozen farm raised Atlantic salmon fillet nbsp Home canned smoked Pacific salmonSee also editSalmon cannery Atlantic salmon Chum salmonNotes edit What s an oily fish Food Standards Agency 24 June 2004 Archived from the original on 18 December 2010 a b Elise Kjorstad English translation by Ingrid P Nuse 22 December 2017 How healthy is farmed salmon Sciencenorway no Retrieved 19 November 2022 a b Opinion of the Scientific Committee on Animal Nutrition on the use of canthaxanthin in feedingstuffs for salmon and trout laying hens and other poultry PDF European Commission Health amp Consumer Protection Directorate pp 6 7 Retrieved 19 November 2022 Anne Katrine Lundebye 24 March 2017 More environmental pollutants in wild salmon than in farmed salmon Institute of Marine Research Norway Retrieved 10 June 2019 Meador James P Yeh Andrew Young Graham Gallagher Evan P 2016 Contaminants of emerging concern in a large temperate estuary Environmental Pollution 213 254 267 doi 10 1016 j envpol 2016 01 088 ISSN 0269 7491 PMC 5509463 PMID 26907702 Click on View details for wild impacts Salmon All Recommendations for Salmon Seafood Watch Monterey Bay Aquarium California 2019 Retrieved 10 June 2019 Jiang Jess 18 September 2015 How The Desperate Norwegian Salmon Industry Created A Sushi Staple National Public Radio Archived from the original on 24 April 2019 Retrieved 14 January 2017 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 S Department of Health and Human Services USDA Archived from the original on 8 April 2019 Retrieved 2 May 2019 Ojakangas Beatrice A 1992 Scandinavian feasts celebrating traditions throughout the year U of Minnesota Press p 220 Davidson Alan North Atlantic Seafood A Comprehensive Guide with Recipes Ten Speed Press p 360 Polynesian Cultural Center Hawaiian Luau Food Archived from the original on 16 December 2009 Retrieved 19 July 2009 Chris Rowthorn 1 October 2009 Japan Lonely Planet pp 582 ISBN 978 1 74179 042 9 Retrieved 26 May 2012 Mark Bittman 10 June 1998 The Minimalist Burger With No Need of Ketchup The New York Times Archived from the original on 11 May 2009 Jim DuFresne Greg Benchwick Catherine Bodry 2009 Alaska ISBN 978 1 74104 762 2 Kinetz Erika 22 September 2002 So Pink So New York The New York Times Archived from the original on 4 October 2010 Retrieved 9 December 2007 Norway s Introduction of Salmon Sushi to Japan Archived from the original on 30 March 2013 Retrieved 16 January 2017 Further reading edit Come back salmon By Molly Cone Sierra Club Books 48 pages ISBN 0 87156 572 2 A book for juveniles describes the restoration of Pigeon Creek The salmon their fight for survival By Anthony Netboy 1973 Houghton Mifflin Co 613 pages ISBN 0 395 14013 7 Trading Tails Linkages Between Russian Salmon Fisheries and East Asian Markets Shelley Clarke November 2007 120pp ISBN 978 1 85850 230 4 Last Stand of the American Salmon G Bruce Knecht for Men s JournalExternal links edit nbsp Wikimedia Commons has media related to Salmon dishes nbsp Wikiquote has quotations related to Salmon as food nbsp Wikibooks Cookbook has a recipe module on Salmon as food Plea for the Wanderer an NFB documentary on West Coast salmon Retrieved from https en wikipedia org w index php title Salmon as food amp oldid 1203655488, wikipedia, wiki, book, books, library,
