Tag: Atlantic salmon

According to a 2025 seafood market analysis, farmed Atlantic salmon is available year-round while wild Pacific salmon is seasonal. This guide will help you decide which salmon is best to eat, Atlantic or Pacific, by exploring key differences in sourcing, taste, and health benefits.

Fresh, unprocessed Atlantic salmon is naturally low in sodium, with a 100g serving of farmed salmon containing approximately 59mg. Understanding how much sodium is in Atlantic salmon is vital for dietary planning, as preparation methods and processing can dramatically change its nutritional profile.

According to a 2017 survey by The Australia Institute, nearly two in five Australians had heard of negative environmental impacts from salmon farming in Tasmania, a fact that highlights the public's awareness and concern over the issue. The question of whether Australia has good salmon is complex, involving both wild-caught and farmed varieties, each with distinct qualities and a unique set of controversies.

According to the Food and Drug Administration (FDA), all fish intended for raw consumption, with few exceptions, should be frozen properly to kill parasites. This applies especially to salmon, a known host for parasites, raising the critical question of what kind of salmon can you eat raw for sushi and other raw preparations.

According to the U.S. Dietary Guidelines, we should be eating at least 8 ounces of seafood, like salmon, per week. But when faced with the choice between wild-caught Alaskan and farmed Atlantic salmon, which is the healthier option? The answer is more complex than you might think, involving differences in diet, environment, and fat content.

While Atlantic salmon accounts for over 90% of all salmon consumed in North America, many home cooks are exploring other delicious species like wild keta salmon. Understanding the unique characteristics of each type is key to selecting the right fish for your meal and budget.

According to the American Heart Association, it's recommended to eat two servings of fatty fish like salmon per week, primarily for their high omega-3 content. While it's a common assumption, does all salmon have omega-3, or are there important distinctions to consider? The answer lies in the salmon's living conditions and species.

Genetically, all salmon belong to the family Salmonidae, but the family tree branches into distinct genera, classifying Atlantic and Pacific salmon as different species. While most supermarket salmon is labeled simply as 'salmon,' the world of these anadromous fish is far more complex, with major differences in their life cycle, genetics, and habitats.

Over 3.2 million Americans have celiac disease, making label reading a daily necessity. When it comes to finding safe and healthy protein sources, is Aldi Atlantic salmon gluten-free? The simple answer is yes, but with important caveats regarding processing and flavorings that are crucial for those with gluten sensitivities or celiac disease.

The calorie count for pan-fried salmon varies significantly based on the type of salmon and the amount of oil used during cooking. An 8-ounce portion of pan-fried salmon generally ranges from 330 to over 400 calories, offering a rich source of protein and healthy fats. Factors like wild-caught versus farmed, as well as the cooking method, play a crucial role in the final nutritional content.