Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic and Pacific Oceans, and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world.
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.
The term “salmon” derives from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. The nine commercially important species of salmon occur in two genera. The genus Salmo contains the Atlantic salmon, found in the north Atlantic. The genus Oncorhynchus contains eight species which occur naturally only in the north Pacific. Chinook salmon have been introduced in New Zealand. As a group, these are known as Pacific salmon.
Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthful due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon, but still well below levels considered dangerous. Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. The type of omega-3 present may not be a factor for other important health functions.
Salmon flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.
The vast majority of Atlantic salmon available on the world market are farmed (almost 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Canned salmon in the US is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.
Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.
Orange Glazed Salmon
Ingredients:
- 4 cups water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 4 boneless, skinless Salmon fillets
- 1/4 cup orange marmalade
- 2 tablespoons orange juice
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 3 tablespoons Cajun seasoning
To make brine: Mix together the water, salt and sugar. Place the salmon fillets in a large sealable bag. Pour water mixture over it. Seal bag and refrigerate 2 hours.
Remove salmon from the brine and rinse well under cold water. Place salmon on a plate and pat dry.
In small saucepan, over low heat, whisk together the marmelade, orange juice, brown sugar, lime juice and Cajun seasoning.
Line a baking dish with foil and place salmon in dish. Pour glaze over salmon and bake at 375 degrees for 12 minutes or until fish is just cooked through. Garnish with parsley or chives before serving.
Savor! West Virginia 