Generality
Organic notes on salmon
Salmon is the common name used to indicate various genera and species belonging to the Salmonidae family (the same as trout, char, braid etc.).
All descendants of a single species that colonized a vast area of the northern hemisphere 40 million years ago, these fish differentiated into Genera and Species "only" 10-20 million years ago.
Atlantic salmon is probably the best known fish in the world: it has been eaten for over 2000 years and its qualities and behaviors have always inspired chefs, writers, photographers and poets. An adult salmon lives about ten years, during which it reaches the maximum length of one meter and a half and can even weigh up to 20 kg.
The salmon has anadromic habits, or is born in fresh water and migrates to the sea. During his life a salmon reproduces 3 or 4 times, giving rise to spectacular ascents along the rivers. During the reproductive period it does not feed and if it encounters an obstacle it shows an extraordinary tenacity in trying to overcome it. An adult salmon can in fact jump for three meters, which allows it to overcome rapids and waterfalls, until it reaches the cold mountain waterways. Arrived in these places (thanks to the so-called "olfactory memory") the salmon lays its eggs, fertilizes them and tries to get back to the sea. Only a few salmon, however, manage to overcome the adversity of the return.
The eggs hatch after about three months of incubation and the fry that come out of it share the same trout habitat for two or three years. After this period of time, the young salmon reach sufficient size to move into brackish waters, where they stay for a short time before moving to the open sea.
Commercially relevant salmon species
The commercially important salmon species are 9, belonging to two distinct genera:
- Genus Salmo: of which the only exponent is the Atlantic salmon, which lives in the homonymous northern ocean.
- Genus Oncorhynchus: contains eight species, which naturally colonize the northern Pacific Ocean, of which the most important are the chinook, the coho and the sockeye.
Meat
Quality of meat and various types of salmon
Salmon has a very fine meat, with a delicate and characteristic taste, appreciated everywhere.
The meat of the specimens that go up the rivers is preferred over that of the salmon caught in the sea. At the beginning of their titanic ascent, in fact, these fish have stayed for about a year in the marine waters and accumulated the fat necessary to face the long journey.
The best part of the salmon is the central one.
A fresh fish has a delicate and pleasant odor, a shiny appearance and compact meats without red streaks. The gills must be pink and the eye protruding with black pupil, not red.
Currently on the market there are many farmed salmon of the Salmo salar (Atlantic salmon) species. The rosé color of the meat is an indication of the quality of the salmon; however it is necessary to pay attention that this characteristic is not too accentuated (phosphorescent) since in this case the fish could have been fed with foods containing dyes, even if natural. This problem was also dealt with by the European Union which imposed a limit on the presence of canthaxanthin in feed intended for salmon. This substance, in addition to accentuating the pink color of the meat, can compromise the view when it is taken in large doses.
The less valuable salmon can be recognized by the lower jaw, which is curved upwards like a hook. The color of the meat, more or less rosy, must however be uniform; the presence of more or less pigmented areas is in fact characteristic of frozen fish at the origin.
Nutritional properties
Nutritional characteristics of fresh salmon
From a nutritional point of view, salmon is an excellent food, which belongs to the 1st Fundamental Group (classification established by INRAN and SINU).
It has a significant calorie content, because its meat is rich in protein and fat. Peptides have a high biological value (they contain all the essential amino acids), lipids are polyunsaturated and above all of the omega 3 group (docosahexaenoic and eicosapentaenoic acid - DHA and EPA - 2 g / 100 g).
Despite this excellent value, there are some fish even more rich in omega three, such as mackerel, herring, many vegetable oils (such as almond, although it mainly contains alpha-linolenic acid ALA), caviar and fish eggs in gender.
Even under the vitamin and salt profile, salmon does not disappoint. The levels of water-soluble thiamine (vit B1), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12), but also of the fat-soluble retinol equivalents (pro vit A) are shown appreciable. The concentrations of phosphorus and selenium mineral salts are also good. The sodium content is extremely low, but the same cannot be said for smoked salmon.
Salmon lends itself to all nutritional regimes, but it is a good idea to take it in portions contained by overweight subjects. It has no contraindications for metabolic diseases; on the contrary, thanks to its omega 3 content, it is useful in therapy against hypertriglyceridemia and hypertension. It does not contain lactose or gluten.
It is not allowed in vegetarian and vegan diets.
The average portion of fresh salmon is about 100-150 g (185-280 kcal).
Note : when cooking salmon it is good to do it at not too high temperatures, as omega three fats are particularly sensitive to heat.
 | |
| POWER | 185 Kcal |
| 776 kj | |
| Edible part | 65% |
| water | 68.0 g |
| Carbohydrates | 1.0 g |
| Grassi | 12.0 g |
| Protein | 18.4 g |
| Cholesterol | 59 mg |
| Nutritional values Fresh SALMON | |
Affumicatura
Salmon smoking: natural or chemical?
By tradition, salmon is also smoked with aromatic woods (juniper, rosemary, laurel); cut into thin slices it becomes a perfect and prized appetizer.
Smoked salmon from Norway and Scotland are mainly found in supermarkets. There are two main smoking techniques: horizontal and vertical, which produces better and firmer meat. When the word FUMO appears on the package, you must not be deceived: the salmon it contains has in fact been chemically treated, so as to give it the characteristic smoked flavor without subjecting it to the longer and more expensive traditional smoking methods. When buying a pack of salmon you must also be careful that the edges of the meat are not dried; a surface that is too bright and greasy is instead an indication of an imperfect smoking.
Once the bag has been opened the salmon in it should be consumed within three days.
Baked Salmon with Orange Sauce
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeParasites
Salmon parasites: are they risky for humans?
The parasite called Henneguya salminicola (Hs), of the myxozoa type, is very common in many types of salmonids.
Parasitic infestation is clearly visible in the muscle tissue section and manifests itself as a series of cysts that contain a milky fluid (which contains a large number of parasites).
Henneguya s. and other parasites in the myxosporean group have fairly complex life cycles, where the salmon is only one of the two hosts. The most exposed specimens are those that stay longer in temperate water. On the other hand, contrary to most infestations, this does not seem to cause serious diseases in salmon and even highly infected fish tend to end their biological cycle.
It should also be noted that the Henneguya s., although economically detrimental (for obvious reasons), it is harmless from the point of view of public health; it is a parasite that infests only fish and cannot live or affect warm-blooded animals, including humans.
Lice, especially of the genus Lepeophtheirus and Caligus ( clemensi and rogercresseyi ), can cause deadly infestations to both wild and farmed salmon. Lice are ectoparasites that feed on mucus, blood and salmon skin. Intensive salmon farms can cause exceptionally high concentrations of lice in the water, which negatively affect the life cycle of young wild animals. In some regions on the coast of the Canadian Pacific Ocean, the mortality induced by salmon lice is sometimes over 80%. Even lice, like Hs, do not seem dangerous to human health.
