Lorenzo that knows a great deal about getting the right kind of salmon?

[Guest guest]

Actually since Lorenzo has fished for Salmon all his life, He maintains an

interest in them. This has lead to some lengthy searches on the net.

Result: Something less than a " Great Deal " but enough to be useful.

Making pronouncements is " iffy " . So here is what I found out mostly all

from the net. You are invited to verify it yourself.

 

First, Recently many writers recommend Salmon. Second Recently there

has been an explosion of Salmon " Farming " .

 

Salmon farms raise the fish in huge cages in quiet areas of the seashore.

They have to be fed as little natural food drifts thru the cage. The most

economical food is of vegetable origin so that is what they eat, a brief

description is " Fish Pellets " , a slightly less than honest description that

conveys the meaning of fish pellets is " Dog Food " , Look on the bag, most

dog food is made of corn meal. these fish are given a chemical to turn

their meat red prior to harvest.

 

Wild fish eat wild food, phytoplankton, shrimp,herring squid and etc.

Wild fish build up a reserve of fat as when they enter a river there will be

little food for them. The most expensive Salmon are wild fish that were

going to swim 500 to 1000 miles without eating. That requires a lot of

stored energy.

 

In the fish market, Wild Salmon that has not been frozen will usually cost

more than $10 a lb. A few wild salmon cost only $3 or $4 a pound, but

they are only available briefly and usually look kind of tired. One huge

problem is stores like Albertson's have clerks who have no idea of where the

Salmon came from! Ask any fishmonger if the " Atlantic Salmon " is wild, or

natural from the Sea; Or is it pen raised. You can believe the guy who

says it is pen raised. Never believe again anyone who tells you it is wild,

as the Atlantic Salmon is a very very endangered species in New England and

Norway and any place else in the Atlantic. Same with Steelhead, not

endangered but few are allowed to be caught commercially. Maybe a few wild

come from Canada.

 

Now there is still a huge fishery for wild Pink and Red Salmon in Alaska and

some in Canada. It is caught in the summer and canned on huge floating

Canneries as it is not economical to ship the Pink, some of the Red may be

shipped.

 

Now go to the canned fish department and pick up a can of Pink or Red

Salmon, note the Red costs twice as much; because it tastes better,

however after it is canned there is less taste difference. When I caught

Puget Sound Salmon that had never gone to Sea, and therefore had a limited

diet, and tasted kind of bland, I saved them frozen and then took them to

the " Port Chatham " Cannery in Seattle, as canning improved the flavor.

 

Look on top of the can for the word Alaska embossed in the tin lid. Then

you will have wild Salmon. the fourteen ounce cans include skin and bones

which may not look very pretty to flatlander but shore people eat them,

they are very nutritious. The small cans, about 6 or 8 oz are skinless and

boneless.

 

Hope that helps.

 

Go to www.Kelley-Clarke.com for a lot more on Salmon. Or try Google.

Lorenzo

 

 

 

" the desert_rat " <ron

attn: Lorenzo/salmon

 

If i remember right it is Lorenzo that knows a great deal about getting

the right kind of salmon.

Would you give us some of your insight?

 

ron

_____________

Best Regards, Lorenzo

 

 

 

 

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[Guest guest]

-

" Lorenzo " <lorenzo1

 

Monday, November 26, 2001 3:17 PM

Lorenzo that knows a great deal about getting the right

kind of salmon?

 

 

> Look on top of the can for the word Alaska embossed in the tin lid. Then

> you will have wild Salmon. the fourteen ounce cans include skin and bones

> which may not look very pretty to flatlander but shore people eat them,

> they are very nutritious. The small cans, about 6 or 8 oz are skinless and

> boneless.

 

Hi Lorenzo,

 

Yup.......

 

A local Adelaide salmon farmer claims his fish have very good Omega 3 EPA & DHA

levels as he feed them Omega 3 LNA.

http://www.springssalmon.com.au

 

I visited their offices some time ago and saw lab reports showing higher Omega 3

EPA & DHA levels than those shown on

the USDA web site. Their salmon fillets are delicious and just melt in your

mouth!

========================

Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe