Salmon norwegian recipe
Salmon is delicious, versatile, and a much-beloved fish that delivers valuable nutritional benefits. According to Cooking Light, salmon receives praise as one of the healthiest fish on the market thanks to a high concentration of omega-3 fatty acids, which have heart-healthy benefits. Many cultures have long recognized the value of salmon. Due to its growing popularity as a lean protein, there’s now an abundance of grocery store options for purchasing salmon norwegian recipe consuming salmon.
However, the prominence of salmon in seafood markets can be particularly confusing and full of industry-specific terms. Should I buy wild-caught or farm-raised salmon? Chum is also known by many other names, such as Silverbrite, Keta, or dog salmon. As you might imagine, such a descriptive name comes from history.
Chef Resources says that the light pink to orange-colored flesh is drier than other types of salmon, and the mild-tasting interior of chum is best prepared via bake, broil, grill, poach or sauté. According to Smithsonian Magazine, there are many types of Pacific salmon, and pink is the most common species found in bodies of water from Oregon to Alaska. Canned pink salmon is a lean snack — data from the U. Department of Agriculture shows a 3 ounce portion of pink salmon has less than one gram of saturated fat.
The Atlantic variety is commercially available exclusively through farm-raised production, with the average fish weighing 8 to 12 pounds. In the past, farm-raised seafood conjured up images of dense areas, over-crowded fish, and pollution within the body of water and surrounding environment. There have been decades of significant developments in sustainable farm fishing. As identified in Cooking Lightly, wild-caught means fish have been captured by fishing vessels from their natural habitat. On the other hand, farm-raised salmon use net pens where fish are fed, and a flow of water moves throughout the farm. Information presented by the California Department of Fish and Wildlife shows that due to overfishing and habitat loss, some northwestern Coho runs have been on the endangered species watchlist since 1996. Though Coho salmon are indigenous species to the Pacific coast of North America, they were introduced to The Great Lakes in 1967, according to the Michigan Department of Natural Resources.
The Wild Salmon Center writes that sockeye salmon are more commonly referred to as red salmon due to their deeply colored body, which results from a diet high in krill. This fish is a Pacific variety primarily found on the coast of Alaska, Washington, and Oregon. Second, only to King salmon in fat content, sockeye is full of omega-3 fatty acids, low in sodium, and rich with a distinct salmon flavor, writes Fishwatch. With a diet high in crustaceans and plankton, the characteristic dark red tint of sockeye salmon flesh has a firm, dense texture. King salmon lives up to its name as the premier salmon in size and taste. Chef Resources says that king salmon, otherwise known as Chinook salmon, is the largest salmon in the Pacific, with an average weight of 20 pounds and a potential weight of over 50 pounds.
