SALMON - PROTEIN OF THE WEEK

Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. There are different types of salmon including Atlantic salmon, Chinook salmon, Chum salmon, Coho salmon, Masu salmon or cherry salmon, Pink salmon  and Sockeye salmon. 

Salmon is a popular food classified as an oily fish,  salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. 

Salmon flesh is generally orange to red, although white-fleshed wild salmon with white-black skin colour occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.