Health-conscious individuals today are well-aware of the role that diet plays in the prevention of disease. Most will also be aware of the health benefits of regular fish consumption. Shoppers aiming to buy salmon online now have an excellent range of vendors who can offer this health-giving fish through the convenience of the internet.
Salmon are are a species of fish known as anadromous, that is to say, fish that begin life in fresh water, migrate to the sea, then return to fresh water in order to reproduce. Quite remarkably, individual fish have been tracked and found to return to the same spot they were born at. After reproduction the fish die, making way for the next generation.
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.
Something all of the types have in common is the quantity of health-giving omega-3 fats contained in their flesh. This essential fatty acid has to be imbibed through food since it cannot be synthesized by the human body. It's importance for overall health is huge, and it is critical in particular for brain and heart health. It has also been shown to protect against cancer, diabetes, depression and dementia.
A 2007 study by the Department of Psychiatry at Pittsburgh University found that participants who with an adequate intake of omega-3 fats in their diet had a lower incidence of depression and other mood disorders. In a 2002 study published in The British Medical Journal, researchers found that senior citizens who ate fish/seafood once a week or more had a lower incidence of dementia and Alzheimer's.
Fish of all kinds is also a superior source of animal protein, and is loaded with vitamins and minerals. Among these are magnesium, selenium, potassium and vitamins A, D, B12 and B6. Overall, fish is easily one of the most nutritious foods available and everyone should almost certainly be eating more of it.
Salmon are are a species of fish known as anadromous, that is to say, fish that begin life in fresh water, migrate to the sea, then return to fresh water in order to reproduce. Quite remarkably, individual fish have been tracked and found to return to the same spot they were born at. After reproduction the fish die, making way for the next generation.
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.
Something all of the types have in common is the quantity of health-giving omega-3 fats contained in their flesh. This essential fatty acid has to be imbibed through food since it cannot be synthesized by the human body. It's importance for overall health is huge, and it is critical in particular for brain and heart health. It has also been shown to protect against cancer, diabetes, depression and dementia.
A 2007 study by the Department of Psychiatry at Pittsburgh University found that participants who with an adequate intake of omega-3 fats in their diet had a lower incidence of depression and other mood disorders. In a 2002 study published in The British Medical Journal, researchers found that senior citizens who ate fish/seafood once a week or more had a lower incidence of dementia and Alzheimer's.
Fish of all kinds is also a superior source of animal protein, and is loaded with vitamins and minerals. Among these are magnesium, selenium, potassium and vitamins A, D, B12 and B6. Overall, fish is easily one of the most nutritious foods available and everyone should almost certainly be eating more of it.
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