Things I Have an Opinion On #11

Originally posted on 26/2/10

The best kinds of salmon

Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often said to be that salmon migrate and trout are resident, a distinction that holds true for the Salmo genus. Salmon live in both the Atlantic (one migratory species Salmo salar) and Pacific Oceans, as well as the Great Lakes (approximately a dozen species of the genus Oncorhynchus).

Now that wikipedia's had its say, lets see what kinds of salmon there are for you to see and eat, and ultimately, which is best.

Salmon are one of the most dogged an determined animals in the world, and this is most evident in their breeding methods. Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water. 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 but the nature of how this memory works has long been debated. Salmon eggs are laid in freshwater streams typically at high latitutes. The eggs hatch into alevin or sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for one to three years in their natal stream before becoming smolts, which are distinguished by their bright silvery colour with scales that are easily rubbed off. It is estimated that only 10% of all salmon eggs survive to this stage. The smolt body chemistry changes, allowing them to live in salt water. Smolts spend a portion of their out-migration time in brackish water, where their body chemistry becomes accustomed to osmoregulation in the ocean.

There's obviously different kinds that live in the different oceans in the world. Salmon is a popular food. Classified as an "oily fish", salmon is considered to be healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D levels. It's actually one of the few fish that I can stand eating, as it doesn't reek and it doesn't feel as if you're eating a bit of fat from the Chinese that's been left too long in the fryer. 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. Bear in mind that the pinker the salmon, the healthier it is, and therefor safer and tastier to eat. Of the companies to produce canned salmon (the one I have most frequently, if I have it at all), John West is the best one to get. Generally very tasty, and supposedly they don't source their salmon from farms which over harvest the fish. You should get that one!