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Salmon

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Atlantic Salmon

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[edit] Description

While salmon are born in fresh water, they spend a good portion of their lives in the sea, only to navigate hundreds of miles to return to their birthplace in order to spawn. It's no wonder that these smart and intuitive fish are considered a "brain food."

Salmon are usually classified either as Pacific (Oncorhynchus family) or Atlantic (Salmo family) salmon, according to the ocean in which they are found. There is just one species of Atlantic salmon, while there are five species of Pacific salmon including chinook (or king), sockeye (or red), coho (or silver), pink and chum. Norwegian salmon, a popular type of salmon often offered on restaurant menus, is actually Atlantic salmon that is farm-raised in Norway.

The characteristics of salmon vary with the species. Their colors range from pink to red to orange. In addition, some salmon are richer and fattier than others; for example, chinook and sockeye are fattier fish than pink and chum.

[edit] History

People have been enjoying salmon as a food ever since this beautiful fish appeared in the Earth's waters--basically, since time immemorial.

Like other fish, in addition to being consumed fresh, preservation techniques such as smoking or salting were used to preserve the salmon. Smoked salmon is still considered traditional fare in the cuisines of Scandinavia and the Russian Federation.

Much of the salmon available in today's market comes from the waters of Alaska, the Pacific Northwest, eastern Canada, Norway and Greenland.

[edit] Atlantic Salmon (wild and farmed)

[edit] Health benefits

There are many benefits and uses of salmon oil because it is known to provide long-term advantages in terms of health. Here are some of them listed below:

[edit] Uses of Salmon Oil

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