Berardi seems to recomend sockeye salmon but a 14.75oz can of that costs me $4, now the same size can of Alaska salmon costs me $1.40.
My question is how much EPA/DHA do you think is in the Alaska salmon? Berardi has stated the that in 8oz of sockeye there is 2gEPA/DHA and 2.5g Omega 3’s.
It’s true. Sockeye is the fattier salmon. I also like the Alaskan salmon better. It’s much better on the grill. I know that Alaskan is lower in fat, about 5 gr. per 3 0z. uncooked, whereas sockeye has roughly 7 gr. for the same serving. Sockeye has more of the “good stuff.”
Man, no question in my book – go with the red. Having worked in the salmon industry in Alaska, some one would have to PAY me handsomely to eat pink (chum is REALLY bottom of the barrel, but pink is close). I have no idea about the fat content, it’s just the quality of the fish. In my book, silver is tops, then king (some people swap these), then red, then pink and chum. There’s a reason it’s cheaper.
Living in ALaska I can tell the only way people eat Pinks is canned. If someone says they are having salmon for dinner it will be a silver or reds never pinks. There is a reason it costs more. I am lucky I live here. I ended up with 48 fish this summer(reds and silvers) and it only cost me time, gas and a $15 fishing liscense.
Sockeye has has 8.6 grams of fat per 3.5 oz. 1.3 coming from Omega 3. Pink salmon has 3.5 g fat with 1 g coming from omega 3. Now canned pink slamon has 6 g offat per 3.5 oz, and 1.7 g coming from omega 3. Canned pink is actually the better choice.
I got some NASTY food poisoning from canned pink salmon, and will never eat it again in my life. Never. I don’t care what the Omega-3 content is.
What brider said is right - it’s really bottom of the barrel, and the canning processes suck. With red (don’t know about silver) they flash-freeze the fish, so freshness isn’t an issue.
Do a search for “salmon” and see what comes up. There have been a couple of threads in the past.
Thanks for the help! I was thinking that any type of Salmon would be good. Looks like I’ll keep getting the pink.
These salmon are used strictly for canning,because they are bottom of the barrel. Silvers are also flash frozen, along with King (chinook)
I recently switched from farm bred salmon to wild alaskan; Fresh, not canned. The wild Alaskan has a stronger, fishier taste. I don’t like it nearly as much as the farm bred, but I’m eating it anyway. I hope it has a better omega3 profile, even though it has less fat than the farm bred. I buy a pound every day, and eat it for lunch. I steam it for 10 minutes, and the only thing I put on it is Goya Adobo.