Freshwater and saltwater bluefish. They are usually born in freshwater, then migrate to the ocean, but when they want to breed they return to freshwater. With an elongated body covered with scales. Its head is small in size but its jaws are quite large and reach the end of the eye. It is grayish blue with some dark spots that are usually on the top. The color of the flesh is reddish and very tasty. Its roe is red and is usually marketed as salmon caviar. It has a fin called a dipose fin
Properties and benefits
Salmon contains protein and Omega 3 fatty acids, which are good for lowering blood cholesterol. It prevents the formation of clots or thrombi. High content of vitamin A, which promotes eye health and D which helps the body absorb calcium. Contains tryptophan which helps regulate sleep. Contains vitamin B12 which helps fight fatigue. It is a great source of energy due to its vitamin B3 content. It contains selenium, an essential mineral for thyroid control. Salmon is also a fish rich in iron. It contains antioxidants such as astaxanthin
Nutritional value per 100 grams
Calories: 182 kcal
Total fat: 12 g
Proteins: 18.4 g
Fiber: 0 g
Phosphorus: 250 mg
Potassium: 310 mg
Carbohydrates: 0 mg
Preservation and tricks
Once cleaned, it can be kept frozen for up to 3 months, either raw or cooked. In the refrigerator up to 1 or 2 days stored in an airtight container or covered with a damp cloth
Rice and uses in the kitchen
Salmon is a fish that offers a multitude of possibilities in the kitchen, grilled, baked with honey and lemon: Preheat the oven to 200 degrees. Squeeze and grate the lemon. In a bowl mix two tablespoons of honey, 1 tablespoon of olive oil and two cloves of garlic. Mix well. With this mixture you brush well the salmon loins that you have placed in the baking tray. Bake for 10 minutes and it's ready. You can serve with some chopped rosemary
