Farmed wild Salmon

Fish is a very rich food extremely beneficial nutrients for the body. This is why it is recommended to eat at least twice a week. However, it is important to choose your fish, especially the salmon because farmed salmon is full of antibiotics and mercury!
To choose your salmon, you must know where it comes from, because it is a decisive criterion for the quality, nutritional value and flavor. Above all, remember that the color of the flesh of your salmon says a lot about its quality. A healthy sockeye has a brightly colored flesh, in contrast to the farmed salmon which is very pale. This rich coloration indicates the presence of astaxanthin, a red molecule that is typically found in algae, plankton and krill.
What is astaxanthin?
Astaxanthin is one Of the carotenoid family, this molecule has powerful antioxidant and anti-inflammatory properties and helps improve blood circulation. In addition, it stimulates the energy production of mitochondria and protects the membrane and strengthening their fighting against the harmful effect of free radicals.
Moreover, a recent study found that supplementation with astaxanthin increased physical endurance by 50%.
This antioxidant is naturally present in large amounts in wild salmon that feeds almost exclusively on plankton, while the livestock that is artificially nourished and enriched the synthetic form of astaxanthin. Moreover, farmed salmon contains a large quantity of very harmful mercury in their body.
So choose varieties of wild salmon that, according to the Agency American of foodand drug products (FDA) and the U.S. (EPA) Environmental Protection Agency, havea very low risk of contamination to mercury.
What variety of salmon to choose?
The variety of wild salmon are more beneficial for you depending on the nutrients you need. Sockeye, coho or Royal which are safe and delicious.
Sockeye salmon is rich in astaxanthin, fat, vitamin D and omega-3 fatty acids. Its unique diet that consists mainly of plankton, gives it a special flavor and makes it almost impossible breeding.
King salmon has almost twice the amount of omega-3 found in any other species of salmon. As they prefer cold, deep waters, its high omega-3 content allows it to regulate its temperature and prevent from freezing. But unlike the sockeye, it may be derived from livestock. So before buying, make sure that these are wild salmon.
Coho Pacific is the third variety of the fattest salmon after red and royal salmon . It is very rich in vitamin D necessary for the binding of calcium on bone, and omega-3 fatty acid.
Baked salmon recipe
This recipe is delicious and rich in omega-3. It is also very easy.
Ingredients for 2 persons:
  • 2 fillets of wild salmon (250 grams each)
  • 1 tablespoon of coconut oil
  • Sea salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh herb (chives, parsley or dill)

Preparation:
Start by pre-heating the oven to 160 ° C, then place your salmon on a plate covered with baking paper.
Coat the threads of coconut oil, and season with salt before the spread with butter.
Then wrap your fish in the baking paper making sure to fold the edges to prevent steam leakage.
Salmon must be half-cooked, so keep it in the oven for about 18 minutes. Once you get it out of the oven, add the lemon juice and herbs.

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