A truly Canadian childhood has got to include some fishing. I remember hooks and worms, rods and reels, sights and sounds of wallowing by the lake, catching sunfish in the Laurentians. If I caught it, mom would cook it. That was the deal.
Let’s face it, fishing is the only time that many of us come face-to-face with a creature that we’re capable of capturing from the wild for sustenance.
- Harriet Sugar Miller wrote everything you need to know about which salmon to select.
- Take 90 seconds to watch Harriet explain the good fat in salmon.
- You probably already know that salmon is one of the healthiest fish to eat. But here’s 12 slides that explain why.
- If you’re too tired to think straight, try this easy recipe. Shmear salmon with Dijon mustard, drizzle on some maple syrup, sprinkle on sea salt and pepper, and dinner’s ready in 8 to 20 minutes, depending upon the thickness of your fish. Roast at 420F, checking for doneness and removing thin portions that cook quickly. Serve with lemon.
- Canada’s food guide recommends two servings of oily fish a week, including salmon, because it’s a good source of vitamins A and D, and rich in omega-3 fatty acids.
- Medical News Today claims that oily fish can reduce the risk of death from heart disease, improve mental ability, ward off cancer, prevent alcohol-related dementia, and lower your risk of rheumatoid arthritis. Examples of oily fish include: trout, salmon, sardines, kipper, eel, mackerel and herring.