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Salmon

In season all year

Food Description:

Salmon are mainly farmed along the southern and east coast of Tasmania, and at Macquarie Bay on the west coast. There are a few commercial farms in Victoria and South Australia. Harvesting is now all year round with peak supplies from October to mid-March. Young Atlantic salmon are reared in fresh water until they weigh between 70-100g and are then farmed in sea cages positioned in bays and inlets. Canned salmon with the bones is a very good source of calcium.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Finfish
To Buy: Available in whole, fillet or cutlet form. Look for lustrous, bright skin; bulging eyes; firm flesh and a pleasant, fresh smell. Fillets and cutlets should be lustrous with no brown markings and not oozing water.
To Store: Wrap whole fish, fillets or cutlets in plastic wrap or put in an airtight container. Refrigerate for 2-3 days or freeze for up to 6 months, providing your freezer operates at –18ºC.
Tips and Tricks: Whole fish is already cleaned and gutted when purchased, quickly rinse under cold running water and score at the thickest part of the flesh to allow even heat penetration.

Nutrition (Per serve):

Weight (grams): 160
Carbohydrates, g: 0.0
Fat (g): 11.2
Monosaturated Fat , g: 3.2
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Niacin (B3):
Vitamin B12: Maintains the health and function of the nervous system, and is involved in the growth and division of all cells, including red blood cells. Also plays a role in the metabolism of carbohydrates, fat and protein.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 939
Protein (g): 30.8
Saturated Fat, g : 2.5
Omega 3's (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Vitamin B6: Important in development and maintenance of nervous system. Also plays a role in prevention of inflammatory and skin diseases, hormone production and the metabolism of protein, fat and carbohydrates.
Vitamin D: Produced in the body by the action of UV light on the skin. Necessary for the absorption of calcium and the regulation of phosphorus; this action maintains bone and teeth health as well as nervous system, heart and muscles and blood clotting functions. Contraindications: Taken in excess will accumulate in the body and cause toxicity.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Excellent pan-fried, chargrilled, barbecued, baked, steamed or poached. Poached whole and served with a fresh green salad and new potatoes makes a very simple and delicious lunch party.   

Benefits the Following Health Conditions:*

Aches & Pains
Alzheimers Disease
Atherosclerosis
Diabetes
Heart Disease
Immune Deficiencies
Low Energy
Premature Aging
Stress
 Acne
Arthritis
Blood Clots
Headache
High Blood Cholesterol
Inflammation
Osteoporosis
Skin Conditions

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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