Salivate over salmon.

August 14, 2008

A little trivia: Salmon are anadromous, which means thatthey move from their normal saltwater environments to fresh waterduring spawning season. This has led some species―which areconsidered less flavorful than saltwater varieties―to becomelandlocked in freshwater lakes.

What they look like: Though there are many varieties ofsalmon, almost all vary in color from off-white to bright red.

Selection tips: The most popular―and some consider itthe tastiest―variety of Pacific salmon is Chinook or kingsalmon. If you're looking for a less fatty variety, choose pink orhumpback salmon, which is among the smallest and lightest-flavoredtypes.

Storage tips: Like most fish, salmon is best served as freshas possible, but once it's cooked, it seems to work well asleftovers.

How to eat them: It depends on the variety you choose, butsalmon is most often sold whole or in steaks or fillets. Alsopopular are the canned and smoked varieties. Many salmon areharvested for their bright red roe, which is served as caviar.

Peak season: Early summer through fall is the best time forthe Pacific varieties of fresh salmon. Atlantic salmon is in seasonfrom summer through early winter.

Health benefits: Salmon is an excellent source of Omega-3fatty acids and vitamins A and B.

Nutritional info (3 ounces cooked pink salmon): 127calories, 0 grams of fiber, 21.7 grams of protein, 3.8 grams of fat(.6 saturated), 73 milligrams of sodium, and 57 cholesterol.

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