All descended from a "single species that colonized a vast area of the Northern Hemisphere 40 million years ago, these fish diverged into Genera and Species" only 10-20 million years ago. Salmon still occupy the same geographical area between the North Atlantic Ocean (Genus Psalm) and the North Pacific Ocean (Genus Oncorhynchus); introduced by man, they also live in other areas of North America, in Patagonia and in New Zealand.
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 time it reaches a maximum length of one and a half meters and can weigh up to 20 kg.
(foods rich in high biological value proteins) and all fish products. It is also rich in polyunsaturated fats, certain minerals and vitamins. Note: below we will talk about fresh salmon, not smoked.
The caloric content of salmon is significant, because its meats are rich in proteins and lipids. The peptides are of high biological value - they contain all the essential amino acids in reference to the protein model of the human being - and the lipids are basically unsaturated, most of which are of the semi-essential polyunsaturated type of the omega 3 group - docosahexaenoic and eicosapentaenoic acid ( DHA and EPA, about 2 g / 100 g) Despite this excellent value, there are some fish even richer in omega three, such as mackerel, herring, many vegetable oils - such as almond oil, however containing alpha-linolenic acid ALA - caviar and fish eggs in general Note: when cooking salmon it is best to do it at temperatures that are not too high, since omega three fats are particularly sensitive to heat.
Salmon contains a fair amount of cholesterol but is devoid of fiber. It does not provide gluten and lactose. Histamine, in the well preserved product, is almost irrelevant. On the contrary, the concentration of purines and phenylalanine amino acid is more than relevant.
Even from a vitamin and salt point of view, salmon does not disappoint. The levels of the water-soluble products are appreciable: thiamine (vit B1), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12), but also of the fat-soluble retinol and equivalents (pro vit A). Good concentrations of mineral salts: phosphorus and selenium. The sodium content is extremely low, but the same cannot be said for smoked salmon.
It has no contraindications for dyslipidemia, diabetes, hypertension; on the contrary, thanks to the biologically active omega 3 content, it is useful in the therapy against hypertriglyceridemia, hypercholesterolemia and hypertension.
It lends itself to the diet of the lactose intolerant, histamine and celiac. It should be avoided in phenylketonuria and, in large quantities, also in severe hyperuricemia.
In case of pregnancy, salmon is allowed as long as it is sufficiently cooked; it is better to avoid raw food due to the risk of parasitosis and food poisoning (especially listeriosis).
Salmon is not allowed in vegetarian and vegan diets; it has no religious contraindications for Judaism and Muslimism.
The average portion of fresh salmon is 100-150 g (about 200-250 kcal).
For further information: Pregnant Salmon delicate and characteristic, appreciated by anyone and everywhere.The meat of the specimens that go up the rivers is preferred over that of salmon caught in the sea. In fact, at the beginning of their titanic ascent, these fish have stayed for about a year in marine waters and accumulated the necessary fat to face the long journey. The best part is the central one.
Salmon is an ingredient used for many recipes, including appetizers, first courses, main courses, quiches, pizza, sandwiches, etc. Internationally, today the most consumed recipes based on salmon are sushi, carpaccio and tartare (raw fish).
In Italy, the most famous first course is that of linguine with salmon. Among the starters stand out the salmon canapes with spreadable cheese and chives, however preferably composed of smoked salmon. The salmon quiche is excellent. The main courses based on salmon are innumerable, as this fish lends itself to all cooking methods:
- Steamed salmon or boiled in water or vacuum packed
- Cooked salmon
- Grilled / baked salmon
- Baked salmon
- Fried salmon
- Salmon in the pan.
For hygienic reasons, it is not advisable to eat raw salmon from fresh water that has not been reduced in temperature.
