Wild-caught Oregon Salmon is delicious, easy to cook, and a remarkable source of protein. Delicate, crisp, and sweetly fragrant, it’s a perfect centerpiece for traditional cuisine as well as fusion dishes.
It also plays a role in the sushi and sashimi arts. Wild-caught Oregon Salmon’s firm character minimizes the tendency to disintegrate during cooking or curing —a trait that’s appealing to restaurant and home chefs. This desirable delicacy is frequently demanded by customers as a superior product. It also delivers many important nutritional benefits, most notably very high levels of Omega-3s.
Omega-3s are compounds in fish that have powerfully positive effects on your health: decreasing triglycerides, increasing levels of “good” cholesterol, lowering blood pressure, strengthening immunity, and even improving arthritis symptoms. They reduce inflammation, which is key to lowering the risk of heart disease and stroke.
The American Heart Association recommends adults eat two servings per week of fish high in Omega-3s— and Chinook Salmon have higher
levels of Omega-3s than all other Pacific salmon species.
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