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The Atlantic salmon (Salmo salar) is a species of ray-finned fish in the family Salmonidae. It is the third largest of the Salmonidae, behind Siberian taimen and Pacific Chinook salmon, growing up to a meter in length. Atlantic salmon are found in the northern Atlantic Ocean and in rivers that flow into it.
Salmonidae (/ s æ l ˈ m ɒ n ɪ d iː /, lit. ' salmon-like ') is a family of ray-finned fish that constitutes the only currently extant family in the order Salmoniformes (/ s æ l ˈ m ɒ n ɪ f ɔːr m iː z /, lit. "salmon-shaped"), consisting of 11 extant genera and over 200 species collectively known as "salmonids" or "salmonoids".
Salmon (/ ˈ s æ m ən /; pl.: salmon) is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins.
Just 3 ounces of Atlantic salmon, for instance, contains nearly 8 milligrams of calcium, 3.3 milligrams of vitamin C, 7 milligrams of niacin, 23 milligrams of magnesium, ...
But wild-caught salmon tends to be slightly higher in protein and omega-3 fatty acids, whereas Atlantic salmon is higher in fat and calories, says registered dietitian Frances Largeman-Roth.
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Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production.
Wild-type Atlantic salmon (Salmo salar)AquAdvantage salmon is a genetically engineered (GE) fish, a GE Atlantic salmon developed by AquaBounty Technologies in 1989. The typical growth hormone-regulating gene in the Atlantic salmon was replaced with the growth hormone-regulating gene from Pacific Chinook salmon, with a promoter sequence from ocean pout.