Fish and shellfish have been important in human nutrition since prehistoric times. Fish farming is an age old practice and the ancient Assyrians and Romans farmed fish in ponds. For thousands of years, the Chinese have farmed fish using their rice fields during the periods when the fields are under water, making fish, and by extension salmon, a core part of our diet.
One of the main reasons fish consumption is increasing in the UK is the desire to eat more healthily. Of all the different types of fish, salmon has received the most praise for being a nutritional marvel. Salmon are described as anadromous; born in fresh water before spending a large portion of their lives navigating the open sea only to swim back to their birthplace in order to spawn. This extraordinary homing mechanism is said to be attributed to their olfactory memory (memory of smell)
Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins, and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.
The most beneficial omega-3 fats occur naturally in oily fish as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). They both contribute to healthy brain function, the heart, joints, and general well-being.
Scientists now pose that fish consumption may lower the risk of many cancers as well as many chronic diseases including Alzheimer’s disease, asthma, depression, diabetes, high blood pressure, macular degeneration, multiple sclerosis and rheumatoid arthritis.
For some great salmon recipes, click here.