is a very popular fish, being large and high in omega-3
fatty acids. Canned salmon is high in calcium because the
bones have been softened and are eaten with the meat.
Salmon is particularly popular in the American Jewish
community. The eggs are sometimes eaten as a caviar
The line-caught variety
is especially prized and expensive. Much like flamingos,
wild salmon gain their pink or red color from the krill
animals) that they eat. Color differences indicate food
source differences. Farm-raised salmon are artificially
colored by feeding them a dye that tends to remain in
flesh. The dye has been shown to remain in humans,
including the retina, which can be damaging to eyesight.
Farm-raised salmon taste somewhat like corn,
likely due to the feed being used. Farm-raised salmon can
be recognized by the wider fat-filled
or goo-filled gaps between the flakes of meat.
When purchasing fish,
freshness is important. The fish should not have a fishy
smell, which actually comes from bacteria decomposing the
fish. If purchasing whole fish, the eyes should be clear.
Frozen-at-sea fish are often the freshest choice
Trout may be substituted