Smoked salmon is a must-have for the end of the year: tasty and generally affordable, it is best enjoyed as an aperitif, on a buttered toast. But did you know? Smoked salmon can also be cooked: if the experts can transform it into a terrine or Japanese maki, it is very easy to prepare a mousse or a cream based on smoked salmon … In short, it goes well with all tastes. !
Health side, smoked salmon is very interesting: it indeed contains a good amount of Omega-3 (which have antidepressant, anti-inflammatory or even cardiovascular properties), vitamin D (1 to 1.5 µg for a slice of 35 g smoked salmon), vitamins and minerals (phosphorus, selenium and iodine, but also vitamins B12, B3 and B6). Warning: because it is often too salty, smoked salmon is not recommended for people with high blood pressure.
Smoked salmon: organic or red label, it is not necessarily better
How to choose the right smoked salmon? It is essential to pay attention to the quality of the smoked salmon that we buy in the supermarket: in fact, because it is at the end of the food chain, smoked salmon can contain heavy metals that are potentially dangerous to health (such as mercury or lead). In addition, farmed salmon can be treated with antibiotics. It should be noted that a salmon stamped “organic” or “red label” is not necessarily better!
On the label … We prefer smoked salmon “with …” wood (oak or beech, most often): it is a guarantee of quality. It is also checked that the label includes the words “salting with dry salt” and “never frozen” which also reflect a certain quality. To the eye, we avoid smoked salmon that have large white veins, those that are brownish, or those whose slices are dry, yellowish and / or brownish.
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