PROTEIN OF THE WEEK

Salmon is the common name for
several species of ray-finned fish in the family Salmonidae. Other fish in the
same family include trout, char, grayling and whitefish. There are different
types of salmon including Atlantic salmon, Chinook salmon, Chum salmon, Coho
salmon, Masu salmon or cherry salmon, Pink salmon  and Sockeye salmon. 

Salmon
is a popular food classified as an oily fish, 
salmon is considered to be healthy due to the fish’s high protein, high
omega-3 fatty acids, and high vitamin. Salmon is also a source of cholesterol,
with a range of 23–214 mg/100 g depending on the species. 

Salmon flesh is generally orange to red, although
white-fleshed wild salmon with white-black skin colour occurs. The natural
colour of salmon results from carotenoid pigments, largely astaxanthin, but
also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating
krill and other tiny shellfish.

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