{"id":7568,"date":"2018-07-17T16:22:20","date_gmt":"2018-07-17T16:22:20","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/?p=7568"},"modified":"2018-07-19T18:51:49","modified_gmt":"2018-07-19T18:51:49","slug":"a-celebration-of-salmon","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/spring-summer-2018\/a-celebration-of-salmon\/","title":{"rendered":"Food"},"content":{"rendered":"

A Celebration of Salmon<\/h1>\n

C<\/span>hinook, coho, chum, sockeye, pink \u2014 does this sound like a melodic rhythm? No, these are not the names of songs, chants, or dances. But they are music to salmon lovers\u2019 ears. These are the five types of salmon that are found in North American waters and of the seven in the entire Pacific\u2026<\/p>\n

Unlocking the Mysteries of Salmon<\/h3>\n

Chinook, or king, are the granddaddies of the group. They weigh around 125 pounds with pink being the smallest in the crowd, weighing in at 3 to 5 pounds.<\/p>\n

Coho, or silver salmon, a lighter, milder salmon, isn\u2019t as fatty as king salmon and, therefore, has fewer calories. King has 200 calories for a 3-ounce serving, and Coho has 120.<\/p>\n

Deep red in color, chum, also called dog or keta salmon, is lighter and less oily than king and sockeye.<\/p>\n

Sockeye ranges in size from 2 feet to 2 feet 9 inches and is noted for its deep red flesh, firm texture, and authentic wild taste. It\u2019s considered the most flavorful of all the types and is perfect for grilling, baking, and even raw in sushi-type recipes.<\/p>\n

All salmon is nutritious and a healthy choice. It\u2019s low in calories. A 4-ounce serving has around 200 calories. The fish is rich in omega-3 fatty acids and is touted as helpful in the prevention of heart disease, rheumatoid arthritis, and depression. At the same time, salmon is low in saturated fats while being vitamin-rich by containing vitamins A, C, D, and E, niacin, and vitamin B-12.<\/p>\n

Give Sockeye a Try<\/h3>\n

If you are stumped or overwhelmed by the choices of salmon at your local fish market, you might want to give sockeye a try. You won\u2019t be disappointed.<\/p>\n

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Bristol Bay Sockeye Salmon skewers. Photo: Bristol Bay Salmon<\/p><\/div>\n

Sockeye has been in good supply. Last September, Bristol Bay, Alaska, which is home to the largest wild sockeye salmon fishery in the world, reported a harvest of over 37 million sockeye salmon. This was a million more than their projections. And this allowable harvest of salmon ranks as one of the largest Bristol Bay sockeye harvests on record and is the third-largest harvest in over 40 years. Bristol Bay sockeye represents almost 75 percent of all sockeye salmon harvested in Alaska.<\/p>\n

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Bristol Bay Sockeye Salmon Poke Bowl<\/p><\/div>\n

This year, projections of 1 million fewer sockeye to be caught are being made, but there will still be an abundant supply.<\/p>\n

Bristol Bay sockeye salmon are hand-harvested by independent small boat fishermen. The Bristol Bay commercial driftnet fishery is made up of 1,800 permit holders. Each boat represents a small business, which employs an additional three to four crew members and supports over 14,000 jobs in this rural region of Alaska. So, it\u2019s nice to know you\u2019re not only buying delicious salmon, but you\u2019re also buying from fisheries that have been in the business for generations.<\/p>\n

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Bristol Bay Sockeye Salmon Quinoa Taco Bowls<\/p><\/div>\n

Try sockeye cubed into a refreshing salmon poke bowl, grilled sockeye salmon burgers with rhubarb chutney, or sockeye salmon citrus veggie skewers with herbed yogurt dipping sauce.<\/p>\n

Find more recipes, cooking tips, and information about the fishermen of Bristol Bay at BristolBaySockeye.org<\/a>.<\/p>\n

New Cookbooks Offer New Ways With Salmon<\/h3>\n

\"\"<\/a>Off the Hook: Essential West Coast Seafood Recipes<\/em><\/h4>\n

A great recipe resource is the new cookbook Off the Hook: Essential West Coast Seafood Recipes<\/em> by DL Acken and Aurelia Louvet, published by Touchwood Editions.<\/p>\n

You can find more than 60 recipes in the book, including ones for salmon.<\/p>\n

Acken says:<\/p>\n

Growing up on the west coast, I spent a lot of my early days out on the water with my father. Often we\u2019d be out on the boat before the sun rose\u2026and we\u2019d return before breakfast with a day\u2019s catch in our hold. Even today, the smell of fire-roasted salmon brings with it a wave of nostalgia that leaves my mouth watering and my belly rumbling for the deliciousness that follows.<\/p>\n

Two\u00a0salmon recipes from Off the Hook: Essential West Coast Seafood Recipes\u00a0<\/em>you will love are Salmon Burger With Sriracha Aioli and Beet-Cured Gravlax With Easy Apple Pickle.<\/p>\n

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Salmon Burger from Off the Hook<\/em> Cookbook. Photo: DANIELLE (DL) ACKEN<\/p><\/div>\n

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\"\"<\/a>Salmon: Everything You Need to Know + 45 Recipes<\/em><\/h4>\n

Salmon: Everything You Need to Know + 45 Recipes<\/em> by Diane Morgan and published by Chronicle Books guides you through the best ways to prepare salmon. This ranges from raw and cured to on the grill and in the oven. Morgan who hails from Portland, Oregon, is the author of 18 cookbooks and is a James Beard cookbook author award winner.<\/p>\n

Here\u00a0is one of the recipes from the cookbook:\u00a0Salmon \u00e0 la Plancha With Citrus Dill Vodka. This book truly contains everything you need to know about salmon.<\/p>\n

Armed with the fabulous recipes from Bristol Bay Sockeye Salmon, and these two terrific cookbooks, you will be a salmon king!<\/p>\n

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Salmon a la Plancha. Photography: Leigh Beisch<\/p><\/div>\n

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