Salmon
Salmon is a popular and versatile fish across many cuisines globally. It is an oily fish, rich in beneficial omega-3 fatty acids. Salmon live in both saltwater and freshwater, with the five main species consumed being: Atlantic, Chinook, sockeye, coho, and pink. Of these, wild salmon varieties including sockeye and Atlantic are most prized for their deep orange-red flesh and full, rich flavour.
Salmon has been an important food source for indigenous peoples across the Northern Hemisphere since prehistoric times. Archaeological evidence shows native populations fished for salmon as far back as 8,000 BC in areas like the Pacific Northwest. Commercial salmon fisheries and canning industries expanded in the 19th century in places like Scotland, England, Norway, and Alaska to meet demand. Today, wild salmon and farmed varieties provide most of what is eaten worldwide. Compared to wild, farmed salmon tends to have less omega-3s and a milder taste.
Nutritionally, salmon is incredibly healthy, high in protein, B vitamins, potassium and selenium. It contains astaxanthin, an antioxidant that gives salmon its pink colour. With its high oil content, salmon remains moist and flavourful when cooked. Popular cooking methods include baking, poaching, smoking and pan-frying. Salmon pairs nicely with citrus, dill, garlic and herbs. It's widely used in sandwiches, salads, pasta, fish cakes, pies and more. Whether roasted whole or flaked into a salad, salmon is appreciated globally for its versatility, nutrition and rich, oily flavour when cooked properly.
Nutrition
| Per 100 g | Daily Value | |
| Calories | 209 | 8% |
| Total fat | 12 g | 12% |
| Saturated fat | 2 g | 8% |
| Protein | 22 g | 28% |
| Sodium | 61 mg | 3% |
| Potassium | 253 mg | 7% |
| Cholesterol | 63 mg | 21% |
| Carbohydrates | 0 | 0% |
| Fibre | 0 | 0% |
| Sugar | 0 | 0% |
