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The health benefits of salmon include proper cardiovascular health, correct muscle and tissue development, boosted eye health, and efficient body metabolism.

The levels of environmental pollutants are higher in Norwegian wild salmon than in the country’s farmed salmon, according to a new study.

One of the world’s largest salmon producers has announced plans to use feed containing microalgae to ensure that its fish contain high levels of long chain omega-3s. Leroy will be using feeds containing AlgaPrime DHA, in a range of formulas produced by BioMar, from next month in order to produce salmon products rich in healthy fatty acids, while reducing its need for fish oil. Leroy states that this cooperation is an important step taking responsibility for building an even more sustainable aquaculture.

Standing on the edge of a circular cage anchored to the seabed a few hundred metres offshore, salmon farmer Jan Børre is feeling proud. His industry has been criticised over the past two decades with reports emerging of seal deaths, pollution and escaping fish.

Farmed Norwegian salmon — repeatedly criticized for its supposed effects on health — can be safely eaten even by pregnant women, a new report by experts said Monday.

The term "fatty fish" may sound unappealing, but actually these are the tastiest and healthiest foods from the sea.

Eating two or three servings of fish a week is a simple way to improve your health and stave off certain illnesses and diseases. Salmon is one of the most nutritious types of fish to add to your diet. It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, in addition to a whole host of other nutrients you need for good health.

As you see there are several different part for different usage Loins can be divided back and mid belly part is highly recommended for sushi. Second cut you can use cut in cubes and made spike kebab and tail is low fat and firm you can dice it and make it tartare.

As seen in other animal species, fish individuals tend to react differently to a new situation. In the case of human harvest, the boldest individuals are more likely to get caught, leaving only the fearful and cautious ones to breed. But does it mean that future generations of fish will become harder to catch? This is one of the questions the BE-FISH project tried to answer.

Wild salmon are amazing creatures. Born in the gravel of freshwater streams and rivers, they gradually make their way to saltwater oceans, undergoing along the way certain physical changes that help them adapt; then, at the end of their lives, they return to their birthplace to spawn.

The color of food plays a perhaps surprisingly large role in our perceptions of its attractiveness, as well as our expectations of how it will taste. Take salmon, for example. Studies have shown, and salmon prices reflect, our inherent bias and preference for salmon that is orange to reddish in color.

Salmon is a species of fish that is commonly eaten for its nutritional properties. The fish live in both fresh and salt water, depending on where the salmon is in its development. Preparation methods for salmon vary, as some prefer barbequing, baking, or even sauteing their fish.

The term "fatty fish" may sound unappealing, but actually these are the tastiest and healthiest foods from the sea. Oily fish such as salmon, tuna, sardines, mackerel, and trout are full of omega-3 fatty acids -- good fats unlike the bad saturated fat you find in most meats. These fish should be a staple of everyone's heart-healthy diet.

Spot prices for farmed Norwegian salmon have leapt dramatically to the highest levels in 30 years.