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Salmon: Difference between revisions
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[[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | [[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | ||
[[Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly]] | [[Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly]] | ||
[[Image:Atlantic salmon.jpg|thumb|right|300px|Atlantic salmon]] | [[Image:Atlantic salmon.jpg|thumb|right|300px|Atlantic salmon]] | ||
'''Salmon''' is the common name for several species of Fish of the family Salmonidae. Several other fish in the family are called [[trout]]. Salmon live in both the Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes. | '''Salmon''' is the common name for several species of Fish of the family Salmonidae. Several other fish in the family are called [[trout]]. Salmon live in both the Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes. | ||
Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin (E161j), in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white fleshed salmon, astaxanthin, and very minutely canthaxanthin (E161g)), are added as artificial | Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin (E161j), in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white fleshed salmon, astaxanthin, and very minutely canthaxanthin (E161g)), are added as artificial colourants to the feed of farmed salmon because prepared diets do not naturally contain these pigments. | ||
Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause Anisakiasis. Before the availability of [[refrigeration]], the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi. | Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause Anisakiasis. Before the availability of [[refrigeration]], the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi. | ||
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Reference: '''[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2003:246:0004:0006:EN:PDF The European Commission]''' | Reference: '''[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2003:246:0004:0006:EN:PDF The European Commission]''' | ||
== How much does one cup of oats / rolled oats weigh? == | == How much does one cup of oats / rolled oats weigh? == | ||
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ||
<table border="0" cellpadding="2" width="500"> | <table border="0" cellpadding="2" width="500"> | ||