Diet is usually a critical factor regarding whether or not someone develops diseases such as cancer, heart disease and diabetes. The consumption of oily fish like salmon offers one of the easiest, most inexpensive ways in which people can improve their diet and reduce their risk of developing these kind of diseases. Consumers aiming to buy salmon online have a wide range of options when choosing this superbly nutritious, health-giving food.
Salmon are are a species of fish known as anadromous, that is to say, fish that begin life in fresh water, migrate to the sea, then return to fresh water in order to reproduce. Quite remarkably, individual fish have been tracked and found to return to the same spot they were born at. After reproduction the fish die, making way for the next generation.
Broadly, species of salmon are classified according to whether they inhabit the Pacific or Atlantic. The species available to consumers differ in size, taste and color. Some are farmed, while some are caught in the wild. The 5 most common varieties available in North America are all Pacific varieties: Chinook (aka King), Sockeye (aka Red), Coho (aka Silver), Pink (aka Humpback or Humpies) and Chum (aka Dog, Silverbrite or Keta).
Each variety has its own characteristics, and they can vary considerably from one another in terms of flavor, color and size. Chinook are the biggest Pacific variety and many regard them as the best-tasting. They boast a relatively high fat content and flesh that can be pale or have a much deeper pink or red hue. The sockeye variety has rich red-colored flesh and correspondingly full flavor.
Coho have a markedly silver skin, hence their other name: 'silvers'. Their flesh has a softer texture than other types but a similar flavor to Chinook. The most common Pacific type is the Pink, which has a lighter-colored flesh and a somewhat lower fat content. Chum or 'dog salmon' (so named because of its teeth) is smaller than other varieties and has a mid-colored flesh.
One thing all these varieties of fish have in common is the abundance of omega-3 fats in their flesh. This fat is known as an essential fatty acid and must be taken in through food since the human body cannot synthesize it. The health benefits of this type of fat are manifold and well-documented. It has been shown to have an important role in brain function and heart health, as well as preventative properties against cancer and diabetes. Its effect on brain health is particularly notable given the prevalence today of mood disorders and dementia.
A 2007 study by Pittsburgh University found that patients who regularly consumed omega-3 fats were significantly less likely to report symptoms of depression, impulsiveness, anger and cynicism. A 2002 study published in The British Medical Journal found that elderly people who consumed fish or sea food at least once per week had a lower risk of developing dementia.
In addition to its omega-3 content, oily fish is also arguably the best source of animal protein as well as being loaded with essential minerals and vitamins. It is high in selenium, potassium, magnesium and vitamins B12, B6, A and D. Without question, the health of the nation would improve significantly if everyone made regular room for this super-food on their dinner plate.
Salmon are are a species of fish known as anadromous, that is to say, fish that begin life in fresh water, migrate to the sea, then return to fresh water in order to reproduce. Quite remarkably, individual fish have been tracked and found to return to the same spot they were born at. After reproduction the fish die, making way for the next generation.
Broadly, species of salmon are classified according to whether they inhabit the Pacific or Atlantic. The species available to consumers differ in size, taste and color. Some are farmed, while some are caught in the wild. The 5 most common varieties available in North America are all Pacific varieties: Chinook (aka King), Sockeye (aka Red), Coho (aka Silver), Pink (aka Humpback or Humpies) and Chum (aka Dog, Silverbrite or Keta).
Each variety has its own characteristics, and they can vary considerably from one another in terms of flavor, color and size. Chinook are the biggest Pacific variety and many regard them as the best-tasting. They boast a relatively high fat content and flesh that can be pale or have a much deeper pink or red hue. The sockeye variety has rich red-colored flesh and correspondingly full flavor.
Coho have a markedly silver skin, hence their other name: 'silvers'. Their flesh has a softer texture than other types but a similar flavor to Chinook. The most common Pacific type is the Pink, which has a lighter-colored flesh and a somewhat lower fat content. Chum or 'dog salmon' (so named because of its teeth) is smaller than other varieties and has a mid-colored flesh.
One thing all these varieties of fish have in common is the abundance of omega-3 fats in their flesh. This fat is known as an essential fatty acid and must be taken in through food since the human body cannot synthesize it. The health benefits of this type of fat are manifold and well-documented. It has been shown to have an important role in brain function and heart health, as well as preventative properties against cancer and diabetes. Its effect on brain health is particularly notable given the prevalence today of mood disorders and dementia.
A 2007 study by Pittsburgh University found that patients who regularly consumed omega-3 fats were significantly less likely to report symptoms of depression, impulsiveness, anger and cynicism. A 2002 study published in The British Medical Journal found that elderly people who consumed fish or sea food at least once per week had a lower risk of developing dementia.
In addition to its omega-3 content, oily fish is also arguably the best source of animal protein as well as being loaded with essential minerals and vitamins. It is high in selenium, potassium, magnesium and vitamins B12, B6, A and D. Without question, the health of the nation would improve significantly if everyone made regular room for this super-food on their dinner plate.
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