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.
The Coho variety has a more delicately-textured flesh, but a flavor that is similar to that of the Chinook. The most common Pacific variety, the Pink, has a lighter-colored meat and a somewhat lower fat content. Chum is a comparatively small fish, with flesh that is someway between the palest and the richer reds and pinks of other varieties.
A common benefit of all of these varieties is the amount of health-giving omega-3 fats in their meat. The benefits of this type of fat are extremely well documented and they are an absolutely essential component of a healthy diet. They are essential for proper brain and vascular function, and also have protective properties against type-2 diabetes and cancer. Given the rise in mood and age-related cognitive disorders, many scientists are excited about the potential of omega-3 fats.
A study conducted by Pittsburgh University in 2007 found that subjects with a regular intake of omega-3 fats experienced significantly reduced symptoms of depression, impulsivity, anger and cynical thinking. Another study published in The British Medical Journal found that seniors who ate sea food or fish once a week or more had a significantly reduced risk of developing Alzheimer's and 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.
The Coho variety has a more delicately-textured flesh, but a flavor that is similar to that of the Chinook. The most common Pacific variety, the Pink, has a lighter-colored meat and a somewhat lower fat content. Chum is a comparatively small fish, with flesh that is someway between the palest and the richer reds and pinks of other varieties.
A common benefit of all of these varieties is the amount of health-giving omega-3 fats in their meat. The benefits of this type of fat are extremely well documented and they are an absolutely essential component of a healthy diet. They are essential for proper brain and vascular function, and also have protective properties against type-2 diabetes and cancer. Given the rise in mood and age-related cognitive disorders, many scientists are excited about the potential of omega-3 fats.
A study conducted by Pittsburgh University in 2007 found that subjects with a regular intake of omega-3 fats experienced significantly reduced symptoms of depression, impulsivity, anger and cynical thinking. Another study published in The British Medical Journal found that seniors who ate sea food or fish once a week or more had a significantly reduced risk of developing Alzheimer's and 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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