Omega-3 content may also be lower than in wild caught specimens, and in a different propotion to what is found naturally.Omega-3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things.This mean if the farmed salmon is fed on a meal which is portially grain, then the amount of omega-3 it contain will be present as ALA(alpha-linolenic acid).The body can itself convert ALA omega-3 in to DHA and EPA, but at a very inefficient rate (2-15%). Nonetheless, is according to a 2006 study published in the journal of the American Medical Association, the benefits of eatingeven farmed salmon still outweigh any risks imposed by contaminants.The type of omega-3 present may not be a factor for other important health functions.
A simple rule of thumb is that the vast majority of atlantic salmon available on the world market are farmed (greater than 99%), whwreas the majority on Pacific salmon are wild-cought (greater than 80%).Farmed Atlantic salmon outnumber wild Atlantic salmon 85-to-1
filet of Atlantic salmon.
Raw salmon sashimi
Salmon flesh is generally orange to red, although three are some examples of white flashed wild salmon, the natural colour of salmon result from crotenoid pigments largely astaxanthin but alsocanthaxanthin, in the flesh. Wild salmon get these carotenoid from eating krill and other tiny shellfish. Becouse consumers have shown a artificial colorants to the feed of farmed salmon., becouse prepared diets do not naturally contain this pigments.In most cases, the astaxathin is made chemically is the use of dried red yeast, which provides the same pigment.
However synthetic mixture are the least expensive option.Astaxanthin is a potent antioxidant that stimulates the developent of healthy fish nervous systems and enhances the fish,s fertility and growth rate.Research has revealed canthaxanthin may have negative effect on the humaneye,accumulating in the retina at high level of consumtion.Today , the concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Color Card" , a colour card use 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 opration, which can be detrimantal on canthaxanthin fleshconcentration, has led to an increased quantity og pigment 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.
Canned salmon in the US is usually wild Pacific catch though some farmed salmon is available in canned form. Smoked salmon is another popular 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 couse Anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi
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