what do you think of frozen pink salmon?
anything bad i should know of?
here are the links, do you think they are all wild Alaskan as there was reports of 'fake' wild Alaskan salmon that was farmed which was in the news and was also featured on marks daily apple.
both okay to choose from?
asked bysunandmoon (501)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on October 05, 2012
at 03:43 PM
In adding to AmandaLP's thought, I had a friend who worked for a wild salmon fishery in Alaska several years ago, and while he goes absolutely nuts for good salmon, he won't touch what makes it down here in Texas. He pointed out that pink salmon, or chum salmon, is typically what's put in cans and put in pet food. I'm more than happy to buy frozen wild Alaskan sockeye or king salmon here, but he won't because he knows that what made it to market this year was probably last year's stock that was frozen at the fishery, then shipped overseas to be defrosted, gutted, filleted, etc., refrozen and packaged, and sent back to the states. Now, I don't know if this is common practice for every fishery or just the one he worked for, but it is a testament to the non-freshness of frozen salmon.
on December 29, 2012
at 03:40 PM
You can tell visually if a salmon is farmed or wild by looking at the white stripes of fat. If they are thin/barely visible, it's wild. If they are wide, then it's most likely farmed. And kind of like grass-fed vs grain-fed beef, the red of wild salmon is a darker red than the more lighter pink farmed salmon.
on December 15, 2012
at 09:25 AM
I'd say unless you get your fish straight from the fisherman him/herself or a known-fishmonger, you really don't know where you fish is coming from. Farmed salmon has the added danger of unwanted things like PCBs (apparently farmed salmon is one of the highest sources, at least in the U.S.) (http://www.montereybayaquarium.org/cr/seafoodwatch.aspx)
That being said, do not let the perfect be the enemy of good. As long as you're not downing Tesco salmon fillets 2-3 times a day 5-6 times a week, and you're rotating your meats out, you should be fine. Surely better than donuts, bagels, and debbie snack cakes. Cook it up, make a fresh agrodolche, some grilled veggies, and go to town. If you have time and budget later to source out your fish, I highly recommend it.
on October 19, 2012
at 05:20 PM
If you're eating it as ancestral diet or for protein Pacific pinks like ketas/chums/humpies are OK, but if you're doing it for the fish oil eat red salmon like coho, chinook and sockeye. The pinks also tend to be rubbery in texture when you cook them.
on September 07, 2012
at 03:03 PM
The frozen pink salmon, if it says wild caught, is most likely real. However, it is not going to taste as good as sockeye or king salmon, the ”pink” and ”keta” salmon are a different species, and don't taste as good, so most are made into canned salmon.