Salmon
As food

Salmon is a popular food fish. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. According to reports in the journal Science, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon, but still well below levels considered dangerous. Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. Farmed salmon has a high omega-3 fatty acid content comparable to wild salmon. The type of omega-3 present may not be a factor for other important health functions.

Salmon flesh is generally orange to red, although white-fleshed wild salmon with white-black skin colour occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.

The vast majority of Atlantic salmon available in market around the world are farmed (almost 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer to either cold-smoked salmon or salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.

Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.

To the Indigenous peoples of the Pacific Northwest Coast, salmon is considered a vital part of the diet. Specifically, the indigenous peoples of Haida Gwaii, located near former Queen Charlotte Island in British Columbia, rely on salmon as one of their main sources of food, although many other bands have fished Pacific waters for centuries. Salmon are not only ancient and unique, but it is important because it is expressed in culture, art forms, and ceremonial feasts. Annually, salmon spawn in Haida, feeding on everything on the way upstream and down. Within the Haida nation, salmon is referred to as "tsiin", and is prepared in several ways including smoking, baking, frying, and making soup.

Historically, there has always been enough salmon, as traditional subsistence fishing methods did not result in overfishing, and people only took what they needed. In 2003, a report on First Nations participation in commercial fisheries, including salmon, commissioned by BC's Ministry of Agriculture and Food found that there were 595 First Nation-owned and operated commercial vessels in the province. Of those vessels, First Nations' members owned 564. However, employment within the industry has decreased overall by 50% in the last decade, with 8,142 registered commercial fishermen in 2003. This has affected employment for many fisherman, who rely on salmon as a source of income.

Black bears also rely on salmon as food. The leftovers the bears leave behind are considered important nutrients for the Canadian forest, such as the soil, trees and plants. In this sense, the salmon feed the forest and in return receive clean water and gravel in which to hatch and grow, sheltered from extremes of temperature and water flow in times of high and low rainfall. However, the condition of the salmon in Haida has been affected in recent decades. Due to logging and development, much of the salmon's habitat (i.e., Ain River) has been destroyed, resulting in the fish being close to endangered. For residents, this has resulted in limits on catches, in turn, has affected families diets, and cultural events such as feasts. Some of the salmon systems in danger include: the Davidon, Naden, Mamim, and Mathers. It is clear that further protection is needed for salmon, such as their habitats, where logging commonly occurs.
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