Salmon
Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Onco ...
is a common
food fish classified as an
oily fish
Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include sma ...
with a rich content of
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
and
omega-3 fatty acids.
In Norway – a major producer of
farmed
Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to ...
and
wild salmon – farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of
environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.
[
]
Colour
Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from
carotenoid
Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, ...
pigments, largely
astaxanthin
Astaxanthin is a keto-carotenoid within a group of chemical compounds known as terpenes. Astaxanthin is a metabolite of zeaxanthin and canthaxanthin, containing both hydroxyl and ketone functional groups. It is a lipid-soluble pigment with red ...
and
canthaxanthin
Canthaxanthin is a keto-carotenoid pigment widely distributed in nature. Carotenoids belong to a larger class of phytochemicals known as terpenoids. The chemical formula of canthaxanthin is C40H52O2. It was first isolated in edible mushrooms. It ...
in the flesh.
Wild salmon get these carotenoids from eating
krill
Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian word ', meaning "small fry of fish", which is also often attributed to species of fish.
Krill are consi ...
and other tiny
shellfish
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environ ...
.
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 Colour Card", a colour card used 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 operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments 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.
Nutrition
Raw wild salmon is 70% water, 20% protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
, 6% fat, and contains no carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may o ...
s (table). In a 100 gram reference amount, raw salmon supplies 142 calorie
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of o ...
s, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds that often coexi ...
, especially vitamin B12
Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism. It is one of eight B vitamins. It is required by animals, which use it as a cofactor in DNA synthesis, in both fatty acid and amino acid metabolism. ...
at 133% DV, selenium
Selenium is a chemical element with the symbol Se and atomic number 34. It is a nonmetal (more rarely considered a metalloid) with properties that are intermediate between the elements above and below in the periodic table, sulfur and tellurium, ...
(52% DV), and phosphorus
Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Ea ...
(29% DV). Dietary minerals
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (oxygen, hydrogen, carbon, ...
in moderate content are copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pink ...
(15% DV) and potassium
Potassium is the chemical element with the symbol K (from Neo-Latin '' kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmos ...
(10% DV).
Contaminants
PCBs, metformin, and mercury are some of the pollutant
A pollutant or novel entity is a substance or energy introduced into the environment that has undesired effects, or adversely affects the usefulness of a resource. These can be both naturally forming (i.e. minerals or extracted compounds like o ...
s found in wild salmon, caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest.
Impact on wild populations
Some environmental groups have advocated favoring certain salmon catches over others.
Products
Most Atlantic salmon
The Atlantic salmon (''Salmo salar'') is a species of ray-finned fish in the family Salmonidae. It is the third largest of the Salmonidae, behind Siberian taimen and Pacific Chinook salmon, growing up to a meter in length. Atlantic salmon are ...
available on the world market are farmed, whereas the majority of Pacific salmon
''Oncorhynchus'' is a genus of fish in the family Salmonidae; it contains the Pacific salmon and Pacific trout. The name of the genus is derived from the Greek ὄγκος (ónkos, “lump, bend”) + ῥύγχος (rhúnkhos, “snout”), i ...
are wild-caught.
Canned salmon
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five y ...
in the U.S. is usually wild from the Pacific Ocean
The Pacific Ocean is the largest and deepest of Earth's five oceanic divisions. It extends from the Arctic Ocean in the north to the Southern Ocean (or, depending on definition, to Antarctica) in the south, and is bounded by the conti ...
, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked.
In Europe, alder is the tra ...
. 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'' nematode
The nematodes ( or grc-gre, Νηματώδη; la, Nematoda) or roundworms constitute the phylum Nematoda (also called Nemathelminthes), with plant- parasitic nematodes also known as eelworms. They are a diverse animal phylum inhabiting a bro ...
s, marine parasite
Parasitism is a close relationship between species, where one organism, the parasite, lives on or inside another organism, the host, causing it some harm, and is adapted structurally to this way of life. The entomologist E. O. Wilson h ...
s that cause anisakiasis
''Anisakis'' (a·nuh·saa·keez)
is a genus of parasitic nematodes that have life cycles involving fish and marine mammals. They are infective to humans and cause anisakiasis. People who produce immunoglobulin E in response to this parasite may ...
. Before the availability of refrigeration
The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Origin
The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stu ...
(raw fish) and sushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...
, with the introduction of parasite-free Norwegian salmon in the late 1980s.
Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA
The Environmental Protection Agency (EPA) is an independent executive agency of the United States federal government tasked with environmental protection matters. President Richard Nixon proposed the establishment of EPA on July 9, 1970; it be ...
(two similar species of fatty acids) per 100 grams
Dishes
Gallery
See also
* Salmon cannery
A salmon cannery is a factory that commercially cans salmon. It is a fish-processing industry that became established on the Pacific coast of North America during the 19th century, and subsequently expanded to other parts of the world that had e ...
* Atlantic salmon
The Atlantic salmon (''Salmo salar'') is a species of ray-finned fish in the family Salmonidae. It is the third largest of the Salmonidae, behind Siberian taimen and Pacific Chinook salmon, growing up to a meter in length. Atlantic salmon are ...
* Chum salmon
The chum salmon (''Oncorhynchus keta''), also known as dog salmon or keta salmon, is a species of anadromous salmonid fish from the genus '' Oncorhynchus'' (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian A ...
Notes
Further reading
*''Come back, salmon'', By Molly Cone, Sierra Club Books
Sierra Club Books was the publishing division, for both adults and children, of the Sierra Club, founded in by then club President David Brower. They were a United States publishing company located in San Francisco, California with a concentrat ...
, 48 pages, - A book for juveniles describes the restoration of 'Pigeon Creek'.
*''The salmon: their fight for survival'', By Anthony Netboy, 1973, Houghton Mifflin Co., 613 pages,
Trading Tails: Linkages Between Russian Salmon Fisheries and East Asian Markets. Shelley Clarke. (November 2007). 120pp.
.
"Last Stand of the American Salmon,"
G. Bruce Knecht for Men's Journal
External links
''Plea for the Wanderer'', an NFB documentary on West Coast salmon
{{Lists of prepared foods
Salmon
Alaskan cuisine
Commercial fish
Oily fish
Fish as food