Salmon

Salmon is the common name for a variety of fish species belonging to the Salmonidae family. Salmon can be found along the North Atlantic (migratory families Salmo salar) and Pacific (approximately six families of the genus Oncorhynchus) coasts, as well as in North America's Great Lakes. Because of its nutritious benefits, salmon is widely produced in aquaculture in many regions of the world.

A great source of beneficial nutrients is salmon. You can better meet your nutritional needs and lower your chance of contracting several serious diseases by eating at least two servings of salmon every week. Salmon is also processed into a variety of tasty dishes. Regular fish consumption can enhance your quality of life. Salmon's high omega-3 fatty acid content will help lower blood cholesterol extremely effectively, according to research findings from the Harvard School of Public Health in the USA. Additionally, salmon consumption lowers the risk of high blood pressure and heart disease.

You should prefer to choose frozen salmon to minimize the risk of bacterial infection. If eating raw salmon, make sure it has been frozen at -35 degrees Celsius before and before eating, it must be defrosted properly. People should be careful not to eat raw salmon too often because they are likely to be infected with helminths, which can cause digestive disorders or food poisoning.