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Home / Salmon & Food / |
| The different Species of Salmon
The salmon is a world traveller. It is an anadromous fish - one that spawns in fresh water but spends much of its life at sea. Know your salmon species, it's important. |
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» Atlantic Salmon | |
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» Chinook Salmon (King, Tyee, Springer or Quannat) | |
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» Coho Salmon (Silver or Silverside) | |
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» Sockeye Salmon (Redfish, Red, Blueback) | |
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» Chum Salmon (Dog, Calico) | |
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» Pink Salmon (Humpy or Humpback) | |
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» Cherry Salmon (Sakuramasu or Sima) | |
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| A Short History of Lox
Lox is another name for “smoked salmon,” commonly served as an appetizer in up-scale restaurants. The term “lox” comes from Lachs, the German word for salmon. But Lox is actually not smoked. |
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| A History of Smoke Preservation
Foods have been preserved by smoke-curing since before the dawn of recorded history. People in all cultures the world over have relied on the smoke-curing of fish and meat products for long-term storage. |
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| Salmon Can Labels: Canned History
First there were rugged mountains and silvery fish. Then came the beaver, the Mountie, and the native chief on horseback. During the war, fish came back — this time shaped like torpedoes — and warships replaced the mountainous backdrop. Peacetime brought rosy-cheeked housewives and smiling men proudly displaying their catch. |
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| History of the canning process
The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whomever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil. |
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PCBs in farmed salmon Seven of ten farmed salmon purchased at grocery stores in Washington DC, San Francisco, and Portland, Oregon were contaminated with polychlorinated biphenyls (PCBs) at levels that raise health concerns, according to independent laboratory tests commissioned by Environmental Working Group.
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© 2008 Fine Salmon