Tag: Fresh salmon

A 3.5-ounce serving of raw, fresh salmon contains only about 60-80 milligrams of sodium, a relatively low amount. This natural level is very different from the much higher sodium found in processed versions, like smoked or canned salmon.

A 250-gram portion of raw, wild Atlantic salmon provides approximately 50 grams of high-quality protein, a significant amount for any meal. This makes salmon an excellent choice for individuals looking to boost their protein intake, support muscle repair, and maintain a healthy diet.

Over 70% of the sodium consumed by Americans comes from packaged, prepared, and restaurant foods, not the salt shaker. This is crucial context for understanding the question: does salmon have too much sodium? The answer depends almost entirely on how the fish is prepared and packaged, as fresh salmon is naturally low in sodium.

According to the U.S. Food and Drug Administration (FDA), the average mercury concentration in canned salmon is 0.014 parts per million (ppm), which is surprisingly lower than the 0.022 ppm typically found in fresh or frozen salmon. The fact that canned salmon has less mercury than fresh salmon often comes as a surprise to many who assume processed foods are more contaminated.

According to industry experts, a significant majority—likely over 70 percent—of seafood has been frozen at some point before reaching the consumer, challenging the common assumption that all 'fresh' fish is truly never frozen. This fundamental fact is key to understanding the real differences between fresh and frozen salmon.

Every day, millions of meals featuring Norwegian salmon are consumed worldwide, underscoring its global appeal. But what makes Norwegian salmon special and a favorite among discerning chefs and health-conscious consumers alike? The answer lies in a unique combination of natural environment, strict aquaculture standards, and a rich history of seafood expertise.

According to the USDA, canned and fresh salmon are remarkably similar in their nutritional profiles, both being excellent sources of protein, vitamin D, and omega-3 fatty acids. This shared goodness is why the question, 'is canned salmon as good as fresh salmon?' requires a closer look at the key differences beyond just the nutrient count.

According to the USDA, a standard serving of fish is 3 ounces, but when you're buying it from a butcher or a store, what is the standard size for a salmon fillet can vary greatly. This guide explains the factors that influence fillet dimensions and weight, helping you choose the right amount for your next meal.

According to the USDA, a 3 oz serving of cooked, fresh pink salmon contains only about 77 mg of sodium, while the same serving size of canned pink salmon with added salt can contain over 300 mg. This significant difference highlights the impact of processing on the sodium content of this otherwise naturally low-sodium fish.

A standard 3-ounce serving of raw, wild-caught salmon contains just 121 calories, surprising many who assume it is a high-calorie food. The answer to "Is fresh salmon high in calories?" is actually more nuanced and largely depends on the specific type of salmon and how it is prepared.