Frozen Wild Pink Salmon Portions

PRODUCT DESCRIPTION

Wild Salmon Portions

Natrual, MSC certified, skinless, free of bones, colour 13+, 10% glaze chemical free.

Free from blood spots and bruises, individually removable packing.

Alternative Inner Packing: Printed PE bag or As requirement

Alternative Outer Packing: Master Carton

Relevant Variety: Chum Salmon

 

Pink Salmon Introduction

Pink salmon, Oncorhynchus gorbuscha, is also of the genus Oncorhynchus and is found in the Pacific Ocean. Pink salmon have the distinction of being the smallest of the Pacific salmon, averaging only about 4 pounds. They have the other distinction of being the most abundant Pacific salmon – more are taken by commercial fishermen than any other salmon species. Pink salmon have light pink flesh, a mild flavor and a lower oil content than Sockeye salmon. They are not considered as high a quality of fish as Sockeye salmon, but are a good, affordable option.

Taste

Sockeye salmon is sold fresh or frozen, smoked, or canned as “red” salmon. The Sockeye salmon from the Copper River in Alaska, Copper River Reds, are considered some of the best-tasting salmon – their high fat content makes them rich and delicious, and they’re eagerly awaited each year during the short window of time they’re available fresh. Pink salmon, being less rich, is a milder-tasting, paler fish. It’s most often canned, but also sold fresh or frozen.

Usage

Sockeye salmon’s taste is so flavorful and rich that it can be the showcase of a meal – take advantage of its flavor and prepare it simply, served with lemon wedges on the side. Grilling, broiling, pan-frying or roasting are all good options for Sockeye salmon fillets or steaks. Use canned red salmon in lightly dressed salads or delicate chowders, where its flavor can come through. Pink salmon is best used in recipes where the color and flavor isn’t as important; use it in soups, casseroles and sandwich spreads, for example.

Nutrition

Nutritionally, Sockeye salmon and Pink salmon are similar. Both are rich in the healthy omega-3 fatty acids that play a crucial role in brain function – possibly warding off depression – as well as cardiovascular health. Per 3.5-oz. serving, Sockeye salmon has 167 calories, 21 grams protein, 9 grams fat and 62 mg cholesterol. Pink salmon, per 3.5-oz. serving, has 153 calories, 26 grams protein, 5 grams fat and 94 mg cholesterol.

Protein

Pink salmon derives 64 percent of its calories from protein. Metabolism breaks down protein into amino acids. These amino acids play important roles in manufacturing, repairing and maintaining cells and are vital to fetal and childhood growth and development. There are three types of amino acids. The body produces nonessential amino acids, making it unnecessary to consume them. The body also produces conditional amino acids, but you may need to supplement them through dietary intake during periods of illness or stress. The body doesn't produce essential amino acids. You have to eat them. Salmon contains copious amounts of both essential and conditional amino acids, according to the USDA National Agricultural Library.

Salmon is a type of fish found in both fresh and salt water. There are several species of salmon, such as the sockeye, pink, coho, chum, chinook, and Atlantic. Salmon is not only tasty but has considerable health benefits; when baked, broiled, seared or grilled, salmon is among the most heart-healthy of dishes.

Omega 3 fatty acids are a type of essential fatty acid. The body cannot make them on its own and requires intake from food or vitamins in order to supply the nutrients. Omega 3 promotes healthy joints and skin, reduces the risk of heart disease and aids in neurological development in unborn children. Atlantic salmon has the highest concentration of omega 3 in the salmon family, at 1.9 grams per 2-oz. fillet. The American Heart Association recommends that adults have two servings of omega 3 per week to maintain optimal health benefits. According to the Worlds Healthiest Foods, omega 3 improves heart muscle function and reduces the risks of deadly heart arrhythmia.

Salmon contains up to 58 percent of the daily required intake of protein per 4-ounce serving. Salmon contains essential amino acids that promote growth and help maintain muscle tissue mass. The protein found in salmon helps the body maintain metabolism at levels to promote weight loss. Eating salmon three or more days a week will also help you feel full longer. It can be eaten with a serving of fresh steamed vegetables for a heart-healthy dinner that will give you energy and ease hunger pangs.

Salmon provides a good source of some essential vitamins you need for a healthy lifestyle. A 3-ounce baked fillet will give you more than 40 percent of your daily intake of vitamin B-12; over 30 percent of niacin; over 25 percent of vitamin B-6 and more than 10 percent of thiamin and pantothenic acid. Vitamin D promotes healthy bones and teeth, and may help decrease your risk of developing multiple sclerosis and certain types of cancer.

A 3-ounce serving of baked salmon provides roughly 50 percent of your recommended intake of selenium. Selenium may fight heart disease, cancer, mental decline that comes with age and thyroid disease, according to the National Institutes of Health Office of Dietary Supplements. The same serving of salmon also delivers 20 percent of your daily intake of phosphorous. MedlinePlus.com explains that phosphorous plays numerous roles in the body, from building strong bones and teeth to maintaining a healthy heart and kidneys.

Jupiter supply high quality pink salmon to various country customer, welcome you to contact with us.

PRODUCT DETAILS

Category: Salmon Fish
Variety: Pink
Color: Orange to Reddish fish meat
Size: 140-160g/160-180g/180-200g
Supply Season: All year
Package: PE bag or as requirement
Storage Condition: -18C

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