Most consumers in the market have the mentality that wild salmon is more nutritious when compared to the farm raised variety. Other factors that most salmon consumers take into account are the fat content, processing and the environment. All these have a role to play in determining which salmon is most preferred by consumers.
The fattiest variety of salmon is usually found in the colder regions of the Pacific. This is because these fish need a lot of fat to maintain their normal body temperatures and to be able to survive from being frozen and thawed. The fat from these salmons is, however, the good type of fat. This is because it is believed to provide about half of the required daily consumption of vitamin A and vitamin D. The salmon oil also contains two of the rarest compounds that have been known to provide very proactive neurological and cardiovascular benefits. These are the E.P.A .(Eicosapentaenoic Acid) and D.H.A. (Docosahexaenoic Acid).
The wild Pacific salmon contains a deep reddish orange color that is commonly referred to as salmon pink. This occurs because the traditional salmon diet features krill. This reddish pigment has a carotenoid called Astaxanthin. This is a very strong antioxidant that has numerous benefits to the human body. Some of the known benefits include the following:
- Helps in the prevention of cancer of the bladder
- Helps in the protection of the human retina to prevent oxidative damage
- Helps in the crossing of the blood brain barrier
- Helps to stimulate the immune system of the human body
- Helps in the treatment of disorders of the nervous system such as Parkinson’s disease and Alzheimer`s disease.