Wild Salmon

Salmon is an omega-3 rich fish that naturally comes from the cold waters of Alaska. There are five species of Alaska salmon: Alaska King(Chinook), Alaska Sockeye(Red), Alaska Coho(Silver), Alaska Keta, and Alaska Pink.

It’s important to always choose wild salmon over farmed salmon. Farmed salmon contains carcinogenic compounds called dioxins. If you choose canned wild salmon, you’ll also get a good amount of calcium. Salmon is a good source of vitamin B6, vitamin B12, niacin, riboflavin, selenium and the omega-3 fatty acids EPA and DHA.

ECO-TIP: Farmed salmon are not only worse for your health, but they are also harmful to the environment and the survival of wild salmon.

Selecting and Storing Wild Salmon

Flash frozen wild salmon is the safest and most economical choice. You can find it in the freezer section of your natural grocer. When choosing fresh wild salmon, look for firm flesh and sweet, not fishy smell.

Preferences: No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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