Diet is usually a critical factor regarding whether or not someone develops diseases such as cancer, heart disease and diabetes. The consumption of oily fish like salmon offers one of the easiest, most inexpensive ways in which people can improve their diet and reduce their risk of developing these kind of diseases. Consumers aiming to buy salmon online have a wide range of options when choosing this superbly nutritious, health-giving food.
Salmon are what are known as an anadromous species of fish. This term describes fish that are born in fresh water, then migrate to salt water before returning to fresh water to reproduce. Remarkably, tracking studies have shown that individual salmon will return to the exact spot where they were born in order to reproduce.
There are a number of types of salmon which are broadly divided between Atlantic and Pacific varieties. They differ in size and color and between those that are caught in the wild and those that are farmed. The five main varieties offered by US retailers are all Pacific types: Sockeye, Chinook, Coho, Chum and Pink.
Each has their own characteristics in terms of size, color and flavor. Chinook are the largest species of Pacific salmon (hence the name 'King') and are considered the best-tasting variety by many. They have a high fat content with flesh that can vary from white to pink to deep red in color. Sockeye are characterized by their deep red color and rich flavor.
Coho are often known as "silvers" because of their very silvery skin. They have a more delicate texture than other varieties but a similar taste to Chinook. Pink salmon are the most common Pacific variety and have a light colored flesh and relatively low fat content. Chum - also known as "dog salmon" due to its dog-like teeth, is a smaller fish with medium-colored flesh.
One thing all these varieties of fish have in common is the abundance of omega-3 fats in their flesh. This fat is known as an essential fatty acid and must be taken in through food since the human body cannot synthesize it. The health benefits of this type of fat are manifold and well-documented. It has been shown to have an important role in brain function and heart health, as well as preventative properties against cancer and diabetes. Its effect on brain health is particularly notable given the prevalence today of mood disorders and dementia.
A 2007 study by Pittsburgh University found that patients who regularly consumed omega-3 fats were significantly less likely to report symptoms of depression, impulsiveness, anger and cynicism. A 2002 study published in The British Medical Journal found that elderly people who consumed fish or sea food at least once per week had a lower risk of developing dementia.
Fish is also an excellent source of protein, and is chock full of essential vitamins and minerals. Some of the most important of these are potassium, selenium, magnesium and vitamins D, A, B6, B12. All in all, fish is something of a super-food and should find its way on to every dinner plate at least once a week.
Salmon are what are known as an anadromous species of fish. This term describes fish that are born in fresh water, then migrate to salt water before returning to fresh water to reproduce. Remarkably, tracking studies have shown that individual salmon will return to the exact spot where they were born in order to reproduce.
There are a number of types of salmon which are broadly divided between Atlantic and Pacific varieties. They differ in size and color and between those that are caught in the wild and those that are farmed. The five main varieties offered by US retailers are all Pacific types: Sockeye, Chinook, Coho, Chum and Pink.
Each has their own characteristics in terms of size, color and flavor. Chinook are the largest species of Pacific salmon (hence the name 'King') and are considered the best-tasting variety by many. They have a high fat content with flesh that can vary from white to pink to deep red in color. Sockeye are characterized by their deep red color and rich flavor.
Coho are often known as "silvers" because of their very silvery skin. They have a more delicate texture than other varieties but a similar taste to Chinook. Pink salmon are the most common Pacific variety and have a light colored flesh and relatively low fat content. Chum - also known as "dog salmon" due to its dog-like teeth, is a smaller fish with medium-colored flesh.
One thing all these varieties of fish have in common is the abundance of omega-3 fats in their flesh. This fat is known as an essential fatty acid and must be taken in through food since the human body cannot synthesize it. The health benefits of this type of fat are manifold and well-documented. It has been shown to have an important role in brain function and heart health, as well as preventative properties against cancer and diabetes. Its effect on brain health is particularly notable given the prevalence today of mood disorders and dementia.
A 2007 study by Pittsburgh University found that patients who regularly consumed omega-3 fats were significantly less likely to report symptoms of depression, impulsiveness, anger and cynicism. A 2002 study published in The British Medical Journal found that elderly people who consumed fish or sea food at least once per week had a lower risk of developing dementia.
Fish is also an excellent source of protein, and is chock full of essential vitamins and minerals. Some of the most important of these are potassium, selenium, magnesium and vitamins D, A, B6, B12. All in all, fish is something of a super-food and should find its way on to every dinner plate at least once a week.
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