Salmon is a pillar of the diet concept of David Kirsch: We reveal what to look for when slimming from the sea
1. We owe Hugh Sinclair one of the tastiest health secrets in the world
The British biochemist realized in 1944 that Greenland's natives had little cardiovascular disease. He suspected the reason in fish-rich diet. In fact, we know today: It is mainly the omega-3 fatty acids in salmon. They clean the blood vessels, protect against blood clots, improve cholesterol levels. Experts advise eating fish twice a week. The daily requirement of 500 mg of omega-3 fatty acids covers 15 g of salmon.
2. Not only the heart laughs at salmon
It contains the vitamins B 12 and D, potassium, zinc, iodine and is ideal for diets (see the cherry diet in the extra issue of this issue): The contained protein raises fat burning, provides tyrosine, the body to the slimming dopamine and norepinephrine remodels.
3. The most sold salmon is Atlantic salmon from the Baltic Sea and the North Atlantic, weighing up to 36 kilograms
More than 90 percent of Atlantic salmon sold to us originates from farms in Ireland, Norway and Scotland, because wild salmon is rare due to dams, overfishing and water pollution and therefore expensive.
4. The difference between farmed salmon and wild salmon is hard to see, especially not the color of the meat
It is produced in wild salmon by eating crabs and shrimps and their red shells. Farm salmon gets artificial color pigments into the feed.
5. Real wild salmon has its price, because it is rare, its meat is firmer, more aromatic, less fat than that of farmed salmon
Therefore, when value-for-money products are "wild salmon", skepticism is appropriate. Beware of names like wildwater salmon, real Atlantic salmon or fjord salmon. They only say that the breeding farm lies in the open "wild" Atlantic Ocean or Norwegian fjords. Tip: If you want to protect wild salmon and your wallet, buy or order from Bioverband Naturland e. Certified salmon products without growth promoters or medicines (eg via www.premiumlachs.de or www.wechsler-feinfisch.de).
6. The sushi boom has increased the popularity of salmon even more
If you would like to cook sushi yourself, use only fresh fish! You recognize it by the smell, because fresh fish does not "fish", but only smells slightly of sea, salt water or seaweed.
7. In southern Germany, fresh salmon is often hard to come by
Then grab frozen fish. The is not inferior to fresh produce, is still at sea "harvest" - fresh shock-frozen and packaged, while fresh produce to the customer often takes several days. Fresh fish keeps in the refrigerator only two days, frozen fish in the freezer up to five months.
8. For a week, raw salmon sticks when mixed in a sweet and sour dill mixture
"Gravad salmon" is the name of this Scandinavian specialty that can be easily made with 6 tablespoons salt, 2 tablespoons sugar, plenty of dill and black pepper per kilo of fish. To do this, cut the fillets with skin into pieces as large as postcards, mix sugar with salt and rub the flesh sides with them. Then you layer alternately a layer of sugar salt and salmon with dill and pepper, leaves everything 2-3 days pull, scrapes the spices and herbs and cuts the salmon gossamer.
9. Longer lasting: packed smoked salmon from the refrigerated shelf (at least two weeks)
Because this salmon was usually already frozen, it is as microbial sensitive as minced meat, it should be eaten as soon as possible, immediately after opening. Pregnant women should avoid sushi and smoked salmon for 9 months. There is no risk with salmon being heated.
10. Let your skin roast
It protects the meat, keeping the aroma back. Your salmon fillet will be stewed for 20 minutes in the oven at 180 degrees for 20 minutes when you wrap it with herbs (eg rosemary, thyme), salt, pepper, a little olive oil and lemon juice in aluminum foil.
