salmon as food

{{nutritional value

| name = Raw wild Atlantic salmon

| float = right

| kcal = 142

| protein = 19.84 g

| fat = 6.34 g

| satfat = 1.0 g

| monofat = 2.1 g

| polyfat = 2.5 g

| omega3fat = 2018 mg

| omega6fat = 172 mg

| calcium_mg=12

| iron_mg=0.80

| magnesium_mg=29

| phosphorus_mg=200

| potassium_mg=490

| sodium_mg=44

| zinc_mg=0.64

| copper_mg=0.3

| selenium_ug = 36.5

| vitA_iu=40

| thiamin_mg=0.226

| riboflavin_mg=0.380

| niacin_mg=7.860

| vitB6_mg=0.818

| folate_ug=25

| vitB12_ug = 3.2

| pantothenic_mg=1.164

| water = 68.50 g

| cholesterol = 55 mg

| source_usda = 1

| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/173686/nutrients Link to USDA Database entry]

}}

File:Edouard Manet 068.jpg, shows a white-fleshed salmon]]

Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV). Dietary minerals in moderate content are copper (15% DV) and potassium (10% DV).

PCBs, metformin, and mercury are some of the pollutants found in wild salmon,{{cite web|url=https://nifes.hi.no/en/more-environmental-pollutants-in-wild-salmon-than-in-farmed-salmon/|author=Anne-Katrine Lundebye|title=More environmental pollutants in wild salmon than in farmed salmon|publisher=Institute of Marine Research, Norway|date=24 March 2017|access-date=10 June 2019}} caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest.{{cite journal | last1=Meador | first1=James P. | last2=Yeh | first2=Andrew | last3=Young | first3=Graham | last4=Gallagher | first4=Evan P. | title=Contaminants of emerging concern in a large temperate estuary | journal=Environmental Pollution | volume=213 | year=2016 | issn=0269-7491 | doi=10.1016/j.envpol.2016.01.088 | pages=254–267| pmid=26907702 |pmc=5509463| bibcode=2016EPoll.213..254M }}

Salmon is a known allergen. A case has been described where a female physician, despite previously having no known allergy to salmon, had 3 instances of allergic reactions after eating salmon.{{cite journal | vauthors = Esquivel A, Busse WW |title= Anaphylaxis Conundrum: A Trojan Horse Phenomenon |journal= J Allergy Clin Immunol Pract |date=March-April 2017 | volume = 5| issue = 2|pages=325-329|doi=10.1016/j.jaip.2016.08.008 |PMID=27765461| PMC=5346333}}

{{Expand section|date=January 2022}}

Some environmental groups have advocated favoring certain salmon catches over others.{{vague|date=April 2023}} Click on View details for wild impacts {{endash}} {{cite web|url=https://www.seafoodwatch.org/seafood-recommendations/groups/salmon|title=Salmon: All Recommendations for Salmon|publisher=Seafood Watch, Monterey Bay Aquarium, California|date=2019|access-date=10 June 2019}}

File:Salmon Fish.JPG (left) and fillets (right) in a market}}]]

Most Atlantic salmon available on the world market are farmed, whereas the majority of Pacific salmon are wild-caught.{{citation needed|date=May 2019}}

Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another 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.{{Cn|date=December 2024}}

Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s.{{cite news |first=Jess |last=Jiang |date=2015-09-18 |title=How The Desperate Norwegian Salmon Industry Created A Sushi Staple |publisher=National Public Radio |url=https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple |access-date=2017-01-14 |archive-url=https://web.archive.org/web/20190424211018/https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple |archive-date=2019-04-24 |url-status=live}}

Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA (two similar species of fatty acids) per 100 grams{{cite web |title=Addendum A: EPA and DHA Content of Fish Species |url=http://www.health.gov/dietaryguidelines/dga2005/report/html/table_g2_adda2.htm |publisher=USDA |website=Office of Disease Prevention and Health Promotion, Office of the Assistant Secretary for Health, Office of the Secretary, U.S. Department of Health and Human Services. |access-date=2019-05-02 |archive-url=https://web.archive.org/web/20190408081310/https://health.gov/dietaryguidelines/dga2005/report/html/table_g2_adda2.htm |archive-date=2019-04-08 |url-status=live}}

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• Salmon cannery
• Atlantic salmon
• Chum salmon

{{Reflist|2}}

{{Refbegin|2}}

• Come back, salmon, By Molly Cone, Sierra Club Books, 48 pages, {{ISBN|0-87156-572-2}} - A book for juveniles describes the restoration of 'Pigeon Creek'.
• The salmon: their fight for survival, By Anthony Netboy, 1973, Houghton Mifflin Co., 613 pages, {{ISBN|0-395-14013-7}}
• [https://www.traffic.org/site/assets/files/3358/trading-tails-salmon-russia.pdf Trading Tails: Linkages Between Russian Salmon Fisheries and East Asian Markets. Shelley Clarke. (November 2007). 120pp.] {{ISBN|978-1-85850-230-4}}.
• [https://web.archive.org/web/20120511194227/http://www.mensjournal.com/salmon "Last Stand of the American Salmon,"] G. Bruce Knecht for Men's Journal

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{{Commons category|Salmon dishes}}

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• [https://www.nfb.ca/film/plea_for_the_wanderer/ Plea for the Wanderer, an NFB documentary on West Coast salmon]

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Category:Salmon

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