Salmon is a member of predatory fish from the salmon family.
Because of the complex classification names of fish in this family is often confusion. On the one hand, the term is present in the generic name of noble and Pacific salmon, on the other - in the family, and includes trout and chum salmon, and Arctic cisco, which often fall under the definition of "salmon." But in fact we are called salmon salmon during spawning.
Salmon elongated body, from 50 to 150 cm long, flattened sides. Narrow snout stretched forward. Scales small fish, on the back of a gray-blue, sides silvery with sparsely black small spots. Salmon belly silvery white, fins dark gray. Weight of one individual may vary from 5 to 35 kg.
The bulk of the salmon spends his life in the seas, migrating to spawn in freshwater rivers. Previously, because of the particularly tasty meat salmon attributed to expensive breed of commercial fish, but now the flow delivered to the breeding of fish in fish farms, and it has become much more accessible. A taste of salmon lovers say that the taste and properties of the salmon caught in nature and grown in artificial ponds is still very different.
The benefits of salmon
Salmon is rich in phosphorus, which plays an important role in building and maintaining the firmness of bones and teeth. Phosphorus participates in reactions of energy in the body, and therefore responsible for maintaining the tone and vitality. As part of a phosphate buffer system of blood it regulates the acid-alkaline balance.
The content in this fish sufficiently large amounts of calcium, magnesium, potassium, sodium and determines favor salmon for the organism. These minerals play an important role in a variety of biochemical reactions. From micronutrient composition salmon meat it is also worth noting such important as iron, manganese, selenium, zinc and copper.
Useful properties of salmon are identified and its rich vitamin content. It contains almost all the B vitamins, as well as a lot of vitamin A.
B vitamins are interdependent in a complex with a deficiency of one of them from the other effect may be incomplete. So the presence of a complete set of vitamins of the group gives the meat salmon even more value. They support the health of the nervous system, the brain, the body's immune defenses, are involved in the formation of hormones and others.
100 g salmon meat contains 12 micrograms of vitamin A. It is an antioxidant and is important for maintaining skin and mucous membranes healthy, for the formation of visual pigment in the retina, to strengthen immunity and improve cell regeneration.
Salmon - an important source of unsaturated fatty acids, particularly omega-3 and omega-6. They are formed in the human body, therefore must come from food. These acids normalize the heart and circulatory system, reducing the likelihood of ischemia, regulate the formation of blood cells, normalize brain function. Especially important are the useful properties of salmon for the elderly. According to some reports, the salmon is able to reduce the likelihood of developing Alzheimer's disease and cancer. So it is rightly called the anti-aging products.
Caught fish from the ocean not recommend eating pregnant and nursing mothers. The fact is that during the life of a salmon in the ocean it accumulates mercury and heavy metals that may have adverse effects on the fetus. In this case, the "wild" salmon can successfully replace specimens grown in fish farms.
Salmon refers to the red fish, which rarely happens in people allergic to. Persons with allergic mood must be careful to use the products from it.
Caloric salmon is about 142 kcal per 100 g of meat. Dishes from a very nutritious, have a refined taste and quickly satisfy hunger. However, taking into account the high caloric salmon, it should be limited in the diet of people with obesity.