There are so many good things to say about salmon that it's hard to start. Salmon for health, salmon for weight loss, salmon for muscle mass, the benefits of this unique fish from the Salmonidae family are undeniable.
When we buy salmon, we rarely care what source it comes from. It can be wild or farmed. From the wild salmon, the Pacific and Alaskan salmon are the most beneficial, as there are many carcinogenic pollutants in the Atlantic water.
In addition to being an excellent source of omega-3 acids, salmon also contains selenium, protein, niacin and vitamin B12, phosphorus, magnesium and vitamin B6. In addition, with only 100 grams of salmon, we get the daily amount of vitamin D that our body needs.
Few foods can boast with such an advantage.
However, can smoked salmon boast with the same nutritional qualities as fresh salmon?
The natural orange color of salmon is the result of carotenoid pigments in the flesh. Free-range fish get their color from eating small clams and krill. The flesh of farmed salmon is white, but because consumers refuse to eat it, it is artificially colored.
Farmers add the artificial colors astaxanthin E161 and canthaxanthin E161 to the fish feed. They are obtained chemically or extracted from shrimp.
Meat coloring also occurs after feeding with dried red yeast, but synthetic mixtures are cheaper. The same procedures occur with smoked salmon before it is packaged.
In general, experts are of the opinion that the consumption of smoked salmon should be avoided. They also advise to avoid all smoked fish unless cooked over a fire, as they may be contaminated with the listeriosis bacillus.
It is an infectious disease that is extremely severe. It can be accompanied by bronchopneumonia, enlargement of the liver, hepatitis and other symptoms.
Results of a number of studies and research show that those who consume salted and smoked meat and fish more than once a week are 74 percent more at risk of leukemia than those who rarely try such foods.
If you love salmon, you must try these recipes for:
