Tag: Regular salmon

A 3.5-ounce serving of smoked salmon can contain 600–1,200 mg of sodium, significantly higher than the 75 mg found in the same amount of fresh salmon. This contrast in sodium content is one of the key differences between these two forms of seafood.

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.

According to the FDA, most wild-caught fish intended for raw consumption must be frozen to eliminate parasites. This crucial safety step is one of the primary reasons why sushi-grade salmon is different from regular salmon, which is typically intended for cooking.

While both offer beneficial omega-3s, a 100-gram serving of smoked salmon can contain over 600 mg of sodium, vastly more than the 75 mg in fresh salmon. This difference is crucial when considering if smoked salmon is just as healthy as regular salmon.