Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. 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. [2]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 142 kcal (590 kJ) |
6.34 g | |
| Saturated | 1.0 g |
| Monounsaturated | 2.1 g |
| Polyunsaturated | 2.5 g 2018 mg 172 mg |
19.84 g | |
| Vitamins | Quantity %DV† |
| Vitamin A | 40 IU |
| Thiamine (B1) | 20% 0.226 mg |
| Riboflavin (B2) | 32% 0.380 mg |
| Niacin (B3) | 52% 7.860 mg |
| Pantothenic acid (B5) | 23% 1.164 mg |
| Vitamin B6 | 63% 0.818 mg |
| Folate (B9) | 6% 25 μg |
| Vitamin B12 | 133% 3.2 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 12 mg |
| Copper | 15% 0.3 mg |
| Iron | 6% 0.80 mg |
| Magnesium | 8% 29 mg |
| Phosphorus | 29% 200 mg |
| Potassium | 16% 490 mg |
| Selenium | 52% 36.5 μg |
| Sodium | 3% 44 mg |
| Zinc | 7% 0.64 mg |
| Other constituents | Quantity |
| Water | 68.50 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV). Dietary minerals in moderate content are copper (15% DV) and potassium (10% DV).
PCBs, metformin, and mercury are some of the pollutants found in wild salmon, [4] caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest. [5]
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Some environmental groups have advocated favoring certain salmon catches over others.[ vague ] [6]
Most Atlantic salmon available on the world market are farmed, whereas the majority of Pacific salmon are wild-caught.[ citation needed ]
Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked. 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 nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s. [7]
Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA (two similar species of fatty acids) per 100 grams [8]
| Name | Image | Origin | Description |
|---|---|---|---|
| Dishwasher salmon |  | American | A dish made with the heat from a dishwasher. |
| Gravlax |  | Nordic | Raw salmon cured in salt, sugar, and dill. Usually served as an appetiser, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes. |
| Lohikeitto |  | Nordic (usually associated with Finland) | A creamy salmon soup consisting of salmon fillets, boiled potatoes and leeks, [9] [10] served hot with some dill. |
| Lomi salmon |  | Polynesian | A side dish consisting of fresh tomato and salmon salad. It was introduced to Hawaiians by early western sailors. [11] It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and occasionally flakes of hot red chili pepper, or crushed ice. It is always served cold. Other variations include salmon, diced tomato, diced cucumber, and chopped sweet onion. |
| Lox |  | European (Ashkenazi) Jewish | A fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.2 in) in thickness—and, typically (in North America), served on a bagel, often with cream cheese, onion, tomato, cucumber and capers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion. |
| Rui-be |  | Japan | Salmon that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers. [12] |
| Salmon burger |  | A type of fishcake made mostly from salmon in the style of a hamburger. It is challenging to make and cook as the salmon requires a binder to make it stick together and is easy to overcook which makes it too dry. [13] Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers. [14] | |
| Salmon tartare |  | Appetiser prepared with fresh raw salmon and seasonings, commonly spread on a cracker or artisan style bread | |
| Smoked salmon |  | A preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. [15] | |
| Salmon sashimi |  | Japan | Sliced raw salmon served with garnishes. Usually eaten by dipping in soy sauce and wasabi. |
| Salmon sushi |  | Norway, [16] Japan | Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi. |
| Kippered salmon | Hupa, Karuk, Yurok | Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked. Can be seasoned with red pepper and other seasonings. |
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Omega−3 fatty acids, also called Omega−3 oils, ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, being important constituents of animal lipid metabolism, and they play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil.
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of ingredients, such as vegetables, and any meat, but most commonly seafood. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Krill oil is an extract prepared from a species of Antarctic krill, Euphausia superba. Processed krill oil is commonly sold as a dietary supplement. Two components of krill oil are omega-3 fatty acids similar to those in fish oil, and phospholipid-derived fatty acids (PLFA), mainly phosphatidylcholine.
Salmon is a light orange to pink color, named after the color of salmon flesh.
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia. There has been a great deal of controversy in the 21st century about the role of fish oil in cardiovascular disease, with recent meta-analyses reaching different conclusions about its potential impact.
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 coloring properties, which result from the extended chain of conjugated double bonds at the center of the compound. The presence of the hydroxyl functional groups and the hydrophobic hydrocarbons render the molecule amphiphilic.
Sprat is the common name applied to a group of forage fish belonging to the genus Sprattus in the family Clupeidae. The term also is applied to a number of other small sprat-like forage fish. Like most forage fishes, sprats are highly active, small, oily fish. They travel in large schools with other fish and swim continuously throughout the day.
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 has also been found in green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden grey mullet, seabream and trush wrasse.
Eicosapentaenoic acid is an omega-3 fatty acid. In physiological literature, it is given the name 20:5(n-3). It also has the trivial name timnodonic acid. In chemical structure, EPA is a carboxylic acid with a 20-carbon chain and five cis double bonds; the first double bond is located at the third carbon from the omega end.
Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin, and retina. In physiological literature, it is given the name 22:6(n-3). It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk, fatty fish, fish oil, or algae oil.The consumption of DHA contributes to numerous physiological and behavioural benefits, including those on cognition.
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients.
A wax ester (WE) is an ester of a fatty acid and a fatty alcohol. Wax esters comprise the main components of three commercially important waxes: carnauba wax, candelilla wax, and beeswax.
The aquaculture of salmonids is the farming and harvesting of salmonid fish under controlled conditions for both commercial and recreational purposes. Salmonids, along with carp and tilapia, are the three most important fish groups in aquaculture. The most commonly commercially farmed salmonid is the Atlantic salmon.
Manufactured feeds are an important part of modern commercial aquaculture, providing the balanced nutrition needed by farmed fish. The feeds, in the form of granules or pellets, provide the nutrition in a stable and concentrated form, enabling the fish to feed efficiently and grow to their full potential.
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. They are an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Cod and other cod-like fish have been widely used as food through history. Other cod-like fish come from the same family (Gadidae) that cod belong to, such as haddock, pollock, and whiting.
Seaweed oil, also called algae oil or algal oil, is used for making food, with the purified product almost colorless and odorless. It is also under development as a possible alternative fuel and manufacturing agent.
