Here are some salmon nutrition facts for you. If you're a nutrition nerd like I am, then you've come to the right place!
I often refer to The Nutribase Nutrition Facts Desk Reference (Second Edition) when I want to learn more about a particular food. (Told you I'm a nerd!)
So now of course, salmon will have different nutritional values depending on the breed, where and when in their maturation cycle they were caught. Also whether the salmon is fresh or canned will have a bearing on the nutritional content.
Canned salmon is always wild caught. I personally won't eat farmed salmon. It didn't smell quite right when I've cooked it in the past (I have a super sniffer) and it didn't taste good either. It tasted like fish but not like the salmon I know and love. I'm not saying you shouldn't eat it, but I never will again.
I'm definitely willing to pay more for wild caught or I
can just continue to be creative with the canned.
Did you check out my Salmon Loaf Recipe? It's really awesome and perfect for when there's not much in the
house for supper!
I also have a really good Salmon Chowder if you`re interested.
17 Grams Protein
0 Grams Carbohydrates
64 Micrograms Sodium
5.1 Grams Fat
47 International Units Vitamin A
0.02 Milligrams Thiamine (Vitamin B1)
0.16 Milligrams Riboflavin (Vitamin B2)
5.60 Milligrams Niacin (Vitamin B3)
0.26 Milligrams Vitamin B6
13.1 Micrograms Folic Acid
3.70 Micrograms Vitamin B12
181 Milligrams Calcium
0.7 Milligrams Iron
28.9 Milligrams Magnesium
277 Milligrams Potassium
0.8 Milligrams Zinc
Salmon has been touted by cooks everywhere as being the best of all fish. And the tastiest of salmon come from Canadian and Scottish waters where they're caught in the rivers by fishing lines. Or where they're trawled in the ocean.
The canned salmon I get is from Alaska. The fresh salmon I select is usually from British Columbia, Canada.
Another thing that affects the taste of salmon is when in the season they are caught. The earlier in the fishing season the more delicious. When you get salmon from late in the season it starts to take on a slight muddy flavor. And of course, fishing seasons differ in every state and province.
An 8 pound specimen is the best. You can buy it whole, in fillets and as steaks. You can serve it with a little lemon juice or elaborate sauces. It's also a great fish for smoking. The oiliness of its meat is what makes it ideal for smoking.There are many ways to cook salmon which I'll share with you very, very soon!
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