Food of the Week: Salmon

Delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), the lovely pink-hued salmon can be served in a variety of ways and is always a favorite among fish lovers and enjoyed even by those who are not always fond of fish. The season for the different species of salmon ranges from early summer to late fall, however, the increased production of farm raised salmon has made it available fresh in local supermarkets year round.

Salmon are incredible fish traveling thousands of miles throughout their life cycle and within two to five years returning to the very location where they were born to spawn and die. The specific characteristics and life cycles of salmon vary with each species. Their flesh ranges in color from pink to red to orange with some varieties richer in important omega 3 fatty acids than others. For example, chinook and sockeye are fattier fish than pink and chum and contain great amounts of healthy omega 3 fatty acids.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Safety
• Nutritional Profile
• References

Source: The World's Heathiest Foods
photo credit, jlastras