Many people enjoy salmon but are unsure of how to cook it. Luckily, cooking salmon is easy and quick to prepare!
Why eat salmon?
Salmon is rich in a type of essential fatty acid called Omega-3’s. Omega-3’s play a major role in cardiovascular health by lowering cholesterol, improving blood pressure, and preventing blood clots. Omega-3’s are also important for brain health and in reducing inflammation.
Omega 3s in fish
Fish tend to be rich in two groups of fatty acids known as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). DHA and EPA, along with alpha-linolenic acid (ALA), found in plant foods, fall under the subheading of omega-3 fats. EPA and DHA, cited as the beneficial component of fish, originate in algae which are the base of the food chain for fish. Fish consume algae and concentrate the EPA and DHA.
What’s the difference between wild and farmed salmon?
When comparing wild salmon to farmed salmon, there are slight differences in nutritional quality. Farmed salmon is higher in fat and may be exposed to more environmental contaminants. Farmed and wild salmon contain PCBs (Polychlorinated Bisphenyls), which are contaminants found in our environment and build up in fish. The level of PCBs found in both farmed and wild salmon is safe according to Health Canada. However, farmed salmon may have higher levels of PCBs than wild salmon. This is because PCBs build up in the fat of fish, and farmed salmon has a higher fat content.
Both wild and farmed salmon can be very healthy options! Fats from both wild and farmed fish encourage health promoting effects. Eating about 2 servings per week (about 8 ounces total) of fatty fish is enough to attain the health promoting fatty acids.