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A Bulletproof Look at Wild Salmon

Check the last time you ate salmon.

You may eat this tasty fish once a week because it has a versatile flavor. It is also a great source of some rare-performance boosting nutrients. It can be effortless to cook. Buy the right stuff so you can eat it raw.

It is worth it to get the great things. It is like beef. Not all of the salmon are equal. Most of the fattiness, flavor and nutrient profile of this fish is dependent on how and where it spent its life. Let us dive deep into the sea of salmon. Salmon is a delicious fish that has important compounds. Here are ways you can choose the best salmon and cook it correctly.

Nature’s food coloring that is against aging: Astaxanthin

The color is not just about food. There is no exception in salmon. The wild-caught Alaskan sockeye is in a robust and satisfying red. Salmon should look like this. The farmed variety is so different that it doesn’t even compare. It looks so pale that you can tell that the fish it came from was sickly.

Astaxanthin is responsible for the difference in color. It is the bright red molecule in krill, plankton, and algae. It is powerful stuff.

– It is a potent anti-inflammatory and antioxidant.

– It can strengthen the cell membranes to protect the mitochondria.

– It can improve blood flow.

– It can protect the mitochondria. It does this by increasing the cell membranes and keeping out the damaging oxygen species.

– It can enhance mitochondrial energy production.

– It can increase the strength endurance by more than 50% if people use it as a supplement.

Wild salmon has a lot of astaxanthin from their diet. Farmed salmon eat food pellets that do not have the natural astaxanthin, so farmers need to add a synthetic version. Most of the commercial astaxanthin are from petrochemicals like coal. They are not chemically identical to the natural astaxanthin.

Fish feed has other components like fish oils and fish meal. They are at risk of contamination with mercury and dioxin. In the past years, farmers tried to minimize heavy metal contamination. They did this through the replacement of fish meals with vegetable oil, corn, and soy. Since salmon should not eat corn and soy, they quality of their meat plummets. Farmers need to give them antibiotics so that they will become healthy. Vegetable oils may decrease the salmon’s omega-3 fat content and introduce mold toxins.

Salmon’s Mercury Content

Here are some good news from the EPA and FDA. They are studying mercury contamination in fish. Wild-caught salmon is consistently low in mercury contamination. It is safe to eat it many times a week.

What’s the best type of wild salmon to eat?

It may depend on the nutrients that you want.

Sockeye salmon has the most vitamin D, cholesterol, and astaxanthin. Sockeyes have a special diet which is mostly plankton. They have different eating habits, so they are tough to farm. Sockeye salmon is always wild. It is high in omega-3’s. It has a strong flavor that is wonderful for you. It can be delicious when smoked.

On the other hand, the chinook salmon has almost twice the omega-3s of other salmon species. Chinooks love the cold and dark water. They have extra omega-3s that can keep them warm. Their fat can stay liquid in their system and avoids freezing. It is not like sockeye salmon because people may farm them. Make sure to check your source, so you’ll get wild-caught fish.

Another great option is the Pacific coho salmon. Among all the salmon it is third with the highest fat content. It also has a high dose of omega-3s and vitamin D.

The excellent choices are coho salmon, Chinook, and Sockeye. Make sure that they came from the wild. Check out which taste you prefer.

Ways to cook your salmon

Smoked salmon may taste great. It is relatively Bulletproof. However, smoking the meat may produce histamine. It may cause inflammation whenever you are sensitive to it. Try out smoked salmon. You may choose cold-smoked salmon if you see it. Having lower temperature is better because it preserves the omega-3s.



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