Salmon Steaks
The distinct flavor and texture are what make salmon one of the most popular seafood items. Not only is it tasty, but it also contains high levels of protein while remaining low fat. Salmon is an ideal food because it contains high levels of omega-3 oils found to be beneficial in preventing heart disease.
Pacific salmon is known to be leaner, while that from the Atlantic is often considered fattier. Most salmon does come from the Pacific, however other varieties are also on the market. You can find king salmon, or chinook, which is large and soft; silver salmon, or coho, which is firm and pink; red salmon, or sockeye, is firm, has a beautiful red flesh, and has a very rich flavor; humpback salmon is known for its delicate flavor; and dog salmon, or chum, is low in fat and also light in color. You can easily find a good variety of salmon in your local markets.
You’ll find that salmon steaks contain a large bone that runs down the center of the meat. It may be inconvenient to eat around, but it can be easily removed after the meat is cooked. If you prefer a boneless meat, opt for filets, which are boneless, yet more expensive.
Salmon is available in both fresh and frozen forms. Both can be quite tasty, although it has been said that frozen has an edge over fresh. Many of the wild salmon are flash frozen soon after being caught, ensuring freshness. Another option is farm raised salmon, some of which are touted as being organic. Sometimes color enhancers are added to farm raised salmon, these are usually labeled or you can ask your fish monger to be sure.