Tag: Chinook salmon

While all salmon contains beneficial omega-3s, the content can vary drastically, with some species boasting nearly three times more than others. The specific type, whether wild or farmed, and even its diet and migration path all play a significant role in determining its final nutritional profile.

Recent studies have detected microplastics in a variety of marine life, raising consumer concerns about seafood safety. For many people, a key question remains: which salmon has the least microplastics, allowing for a safer and more sustainable choice? This guide explores the factors influencing microplastic accumulation in different types of salmon.

With more than seven species of salmon in North American waters, the term "regular salmon" doesn't refer to a single type but often implies other, more common varieties. This leads many to question: is there a difference between pink salmon and regular salmon? The answer lies in key distinctions of species, flavor, and how they're used.

King salmon, also known as Chinook, makes up a tiny fraction of the world's total wild salmon catch, often less than 1%. This rarity, alongside its unique biological characteristics, is one of many factors that distinguish it from other varieties, influencing its higher cost, luxurious flavor, and rich nutritional profile.

Over 70% of the salmon produced globally is farmed, meeting the high consumer demand for this popular fish. Knowing which salmon are farmed can help consumers make informed purchasing decisions regarding flavor, availability, and sustainability practices. The most common farmed species is Atlantic salmon, but certain Pacific species are also cultivated.

According to the FDA, fresh and frozen salmon has an average mercury concentration of just 0.022 parts per million (ppm), which is considered very low. This data, and similar findings from environmental groups, provides reassurance for those concerned about mercury levels in seafood, especially in popular varieties like king salmon.

Salmon is one of the richest dietary sources of long-chain omega-3 fatty acids, with a single 3.5-ounce portion often providing over 1,000 mg. But different species and sourcing methods can significantly impact the final omega-3 count, leading to the question: **what salmon has the most omega-3s?**