Salmon as food

Salmon is a widely consumed food fish known for its nutritional profile. It is classified as an oily fish because it contains high levels of fats. These include omega-3 fatty acids, specifically DHA and EPA. A 100-gram portion of raw salmon provides 142 calories. It is also a significant source of several B vitamins. For example, it provides 133% of the Daily Value (DV) for vitamin B12. It also contains 52% DV of selenium and 29% DV of phosphorus.

The visual appearance of salmon is quite distinct. The flesh is typically orange or red in color. This coloration comes from carotenoid pigments, specifically astaxanthin and canthaxanthin. Wild salmon obtain these pigments by eating krill and other tiny shellfish. In wild fish, carotenoid levels can reach up to 25 mg/kg.

Fish producers use specific tools to manage this color. They use a tool called the Roche Colour Card. This card measures how pink the fish appears at certain doses. Producers aim for a value of 16 on this scale. This scale specifically measures pinkness from astaxanthin. It does not measure the orange hue from canthaxanthin. Because processing and storage can lower pigment levels, producers sometimes add pigments to farmed salmon diets. This helps compensate for any degradation during processing.

Salmon comes from both wild environments and farms. Norway is a major global producer of both types. In fact, Norway accounts for more than 50% of global salmon production. There are slight differences between farmed and wild salmon. Farmed salmon often have lower levels of environmental contaminants. Conversely, wild salmon typically have higher omega-3 fatty acid content.

Culinary traditions around the world use salmon in many ways. In Japan, salmon is used for sashimi, which is sliced raw fish. Historically, Japan did not eat raw salmon because of refrigeration limits. It only became common in the late 1980s. This change happened after the introduction of parasite-free salmon from Norway.

Different cultures have developed unique recipes. Nordic traditions include gravlax, which is salmon cured in salt, sugar, and dill. In Finland, Lohikeitto is a popular creamy salmon soup with potatoes and leeks.

In Hawaii, Lomi salmon is a cold salad of salted salmon, tomatoes, and onions.

In North America, lox is a popular cured fillet often served on bagels.

In Alaska, salmon burgers are common fishcakes that serve as an alternative to beef.

There are also specific ways to preserve salmon for the market. Smoked salmon can be prepared using either hot or cold smoking methods. Lox can refer to cold-smoked salmon or salmon cured in a brine solution, also called gravlax. In the United States, canned salmon is mostly wild-caught from the Pacific Ocean. Traditional canned salmon may include skin and bone, which provides calcium.

While salmon is nutritious, there are some safety factors to consider. Salmon is a known allergen for some people. Additionally, raw salmon flesh may contain Anisakis nematodes. These are marine parasites that cause a condition called anisakiasis. In certain areas, like the Pacific Northwest of the United States, wild salmon may contain pollutants. These include mercury, PCBs, and metformin near metropolitan wastewater plants.