Detailed Salmon Information
Salmon is cherished world wide for its delicious flavor and health benefits. In fact, salmon fishing and farming is a multi-billion dollar industry and a very important part of the world economy. There are two basic varieties of salmon: Atlantic & Pacific. Most Atlantic salmon on the market are farm raised whereas more than 80% of Pacific salmon are wild caught.
There are seven Pacific species:
Chinook (king)
Coho (silver)
Sockeye (red)
Chum (keta)
Pink (humpy)
Masu (yamame)
Amago (biwamasu)
At an American fresh fish market you are most likely to find Chinook, Coho, Sockeye, Chum and Pink salmon. Masu and Amago are Asian varieties. For in-depth information about American Pacific varieties please refer to the accompanying Alaskan salmon article.
There is only 1 species of Atlantic salmon. Wild Atlantic varieties are nearly extinct. As I mentioned above the majority are farm raised. Farmed salmon are raised in hatcheries for at least 6 months and then placed in ocean pens until they reach about 10 pounds. The largest producers are Canada, Norway, Chile, Ireland and the United Kingdom.
Salmon is very good for your health. It is a rich source of vitamins and minerals including; iron, zinc, magnesium and vitamins A, D, B2 and B6. It also contains high levels of omega-3 fatty acids which are good for your heart and help prevent several common ailments.
Atlantic and Pacific varieties are sold in many forms, including: fresh, frozen, smoked & canned. Fresh varieties are available whole, filleted and dressed at seafood markets. Frozen Pacific salmon is cleaned and flash frozen on the boat right after it is caught to ensure freshness. The majority of canned salmon sold in the US is Pacific, however you can find Atlantic varieties as well. Smoked varieties are either hot or cold smoked, please refer to my detailed article about smoked salmon for further information.
Salmon meat is generally orange to pinkish red, although rare wild white salmon have white meat. Fresh salmon meat should be moist and have a fresh sea aroma. It should be tightly attached to the bone and appear freshly cut. If it has any discoloration or smells fishy it has likely gone bad and should not be purchased. To maintain freshness store fresh salmon in the coldest part of the refrigerator and eat it within 1 to 2 days.
Frozen salmon should be frozen solid. If there are any signs of freezer burn or ice crystals do not buy it as these are signs that is has been thawed and refrozen. Frozen salmon will last in the freezer for up to 4 months when properly wrapped and sealed. To thaw frozen fish place it in the refrigerator for 8 to 10 hours. Make sure to put it in a drip pan to catch any liquid that may drain. Once thawed do not refreeze it.
Smoked and frozen salmon is available for purchase online through several gourmet seafood shops. I highly recommend buying online for several reasons. The number one reason is freshness. When you buy seafood online it is shipped overnight direct from the supplier. Also, the selection of salmon available online is vast and the prices are better because there are no retail or distributor markups. Did I mention it's convenient?
This guide is a work in progress that I will periodically update with further information. Currently, you can find several articles about the various species of salmon as well as salmon recipes and buying tips. If you are looking for any specific information that I don't currently have listed, feel free to contact me at Nick@AffluentVentures.com.
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