The salmon is a saltwater fish yet played in freshwater. Its size is variable depending on the species, which in some cases can produce copies of up to 45 kg and over 1.5 meters. long. The salmon catch is a kind of wild, yet its widespread availability today derives from the industrialized production through aquaculture. Virtually 100% of the salmon produced in Chile comes from aquaculture activity. The two varieties most important intensive cultivation of Chilean aquaculture are Atlantic salmon (Salmo salar) and Pacific salmon or also known as coho salmon (Oncorhynchus kisutch). Both varieties are physically similar, but their cycles of growth and production are different. The Atlantic salmon production is continuous throughout the year, however production of Pacific salmon is seasonal, concentrating mainly during the summer months. Other varieties are cultivated salmon on a smaller scale, such as king or chinook salmon, salmon trout and rainbow trout.
Once harvested, the salmon is gutted, they cut off the tail and head, and the rest of the body is the edible part. Thus, it is available for consumption as fresh fillets, frozen fillets or smoked. The remains of the slaughter (viscera, heads and tails), which at one time constituted an ecological problem and eventually public health, now are processed for production purposes. In plants specially designed for the utilization of by-products are subjected to cooking and a subsequent pressing thus obtained flour and salmon oil. For health reasons flour and salmon oil is not recycled as feed for salmon, as with by-products in the poultry industry. Fishmeal and oil are highly prized salmon to feed poultry, pigs and the manufacture of pet food, so it is used locally and also exported. Salmon Oil is by its composition in omega-3 LCPUFA, a very interesting product.
Salmon are a valuable source of Omega-3, as well as protein.
Medical studies have found that especially the Omega-3 provides significant benefits for heart health by lowering cholesterol and triglyceride levels and improve the elasticity of the arterial wall by stimulating the proper flow of blood. Thus, it effectively reduces the risk of coronary and cerebrovascular accidents.
Heart disease and cardiovascular diseases kill more than 910,000 Americans each year and 29.3% of all deaths among Latinos, according to the American Hearth Association.
The modern diet in the western world, where we insert the Chileans, suffers from certain deficiencies (and excesses) in its nutritional value. Among the most significant deficiencies, perhaps most important, is the limited supply of omega-3 LCPUFA from our diet, for a very important reason: the omega-3 LCPUFA are only present in vegetables and animal origin marine and seafood consumption is very low in a significant proportion of Western populations.The nutritional importance of these fatty acids has prompted health authorities (WHO Expert Committee and FAO) to establish a recommended amount to consume these fatty acids, estimated for an adult at 1.2-1.5 g / day.
Thus, it is necessary to substantially increase fish consumption in the population since these foods are the most practical, nutritional, economic pleasant and eventually, to incorporate into our diet the omega-3 LCPUFA.
In this way, is of special importance for our development and our health the adequate intake of EPA and DHA, not only during the first stage of life, but all of them. DHA is required during pregnancy, during breastfeeding, during adulthood, especially in women, and in adulthood, particularly in the elderly. The EPA is also required in adulthood and old age, when there is an increased risk of cardiovascular disease and neurological disorders also. How to get the EPA and DHA we need for proper nutrition and protection of our health? The recommendation is to increase fish consumption. However, we are all clear, and housewives know better than anyone that the fish is scarce and expensive (relative to other meats). The reasons are already known. The fish available for consumption comes mainly from fishing, with the exception of canned fish, so it is not a product of steady supply, and is subject to many constraints on their quality, as are the problems of distribution, conservation marketing and which, moreover, in most cases the consumer price increase up to 10 times their original price (fish purchased in “inlet”). Thus, in the opinion of specialists, fish at our table will become increasingly scarce and expensive.
Tags: Diet ala Salmon, Diet with salmon, Healthy diet program, Healthy Salmon, Omega 3, Salmon fish, Salmon Product
