Salmon

Delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), the lovely pink-hued salmon can be served in a variety of ways and is always a favourite among fish lovers and enjoyed even by those who are not always fond of fish. The season for the different species of salmon ranges from early summer to late fall, however, the increased production of farm raised salmon has made it available fresh in local supermarkets year round.

Salmon are incredible fish travelling thousands of miles throughout their life cycle and within two to five years returning to the very location where they were born to spawn and die. The specific characteristics and life cycles of salmon vary with each species. Their flesh ranges in colour from pink to red to orange with some varieties richer in important omega 3 fatty acids than others. For example, Chinook and sockeye are fattier fish than pink and chum and contain great amounts of healthy omega 3 fatty acids.
 
Health Benefits

Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorous, magnesium and vitamin B6.