Farm-raised or wild, salmon perfect for croquettes, similar recipes

(July 3, 2009) Copious blessings swim in the mystery of the unexplored abyss. The path they travel is a voyage of the unknown. Abundance is a relative term that needs to be considered in the thought of tomorrow's crimson tide. We are the ones who ensure the bountiful returns. "Impromptu" never facilitates the future. The sovereign's path of tranquility contemplates careful consideration.

Salmon is the third most popular seafood in America, behind shrimp and tuna. Its tasty flesh is a good source of protein that is low in saturated fat and high in heart-healthy omega 3 fatty acids.

Salmon are anadromous fish. They live in fresh water during their early life, mature in salt water and return to the exact spot where they were born. Saltwater, wetlands, estuaries and beaches are important zones for young salmon as they migrate from rivers to the sea. The miracles of nature are mesmerizing feats.

There are six known species in the Salmonidae family, all belong to the northern waters of the northern hemisphere.

The most famous salmon is Salmo salar — the Atlantic salmon. Every salmon starts its life as a roe in the deep gravel of a cold stream where the

female deposits her eggs. Tiny alevins (hatched salmon with yolk sacs) soon emerge from their natural habitat and this is considered the fry stage. As they increase in size, they become the parr stage, which lasts until they make their way to sea. The salmon will undergo numerous changes designed to equip its life in salt water. Most salmon spend two to four years before they make the return journey. Arriving fully grown and full of food, the process of depositing the eggs repeats itself. Scientists do not fully understand how salmon are able to return to the rivers at their place of birth. This accomplishment is amazing and mystical. This magical manifestation may help to account for the prominence of salmon in mythology.

Farm raised salmon versus wild salmon is a subject of much discussion. We are encouraged to eat salmon to prevent heart disease. On the other hand, some farm-raised salmon contains toxic substances. Following is a review so one can form an educated conclusion.

Before we begin, knowledge of PCBs is necessary. Polychlorinated biphenyls (PCBs) are up to 209 individual chlorinated compounds. There are no natural sources and they are colorless to light yellow. PCBs have been used as coolants, lubricants and electrical equipment because they don't burn easily and are good insulators. The manufacturing of PCBs was stopped in the U.S. in 1977 because there was evidence that the build-up in the environment had the potential to cause harmful effects. Fish absorb PCBs from contaminated sediments and food.

Why farm-raised salmon contain more PCBs than wild salmon is the next logical question? According to an article written by Gloria Tsang (who founded HealthCastle.com), studies have found that fishmeal fed to farm raised salmon is highly contaminated with PCBs. Farm raised salmon are larger in size and contain more fat. PCBs are stored in the fat and remain there for an extended period of time; therefore, farm raised salmon contains more PCBs.

Government guidelines complicate this matter. Again, according to Gloria Tsang, the current FDA limit of PCBs in all fish is 2 ppm (parts per million). The current Health Canadian guideline for PCBs in fish is 2ppm. The Environmental Protection Agency guideline on PCBs is much stricter. It recommends that fish with PCBs levels should be between 0.24 to 0.48 ppm.

Suggestions: Trim the skin and visible fat since this is the area where the PCBs are stored. Grilling and broiling are other way to decrease the fat. Canned salmon is another option since it is generally made with wild salmon.

Judgment is based on pertinent facts. Decisions are personalized and up to the individual. Guidance is only a tool to facilitate the given. I adore salmon and treat my kitty cats (Leah and Chloe) with fresh salmon when times are good. Unfortunately, I have received bad news that Leah's time is limited. Fancy Feast and sardines no longer interest her palate. Salmon is the only delicacy she will consider.

Salmon croquettes topped with a lemon, caper aioli is a delicious, affordable way to "wow" family and guests. Salmon balls are another alternative to the pricy crab balls.

Salmon will always have a place in my heart. When Leah joins her three brothers in kitty heaven, I will always remember how she devoured the sweet, succulent chunks of the sea. Sacrifices reassure the soul of uncertainty and allow the current of remembrance to drift in a tide of ever lasting peace.

SALMON CROQUETTES

canola oil for frying
panko breadcrumbs
1 can (14 3/4 oz.) salmon, drained
and skin removed
2 egg whites, whipped to soft peaks
1/3 cup heavy cream
3/4 cup vegetable crackers, finely
crushed
1/3 cup orange bell pepper, finely
chopped
1 shallot, minced
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
kosher salt and fresh pepper to taste
Lemon-caper Aioli
3 tablespoons low-fat mayonnaise
1 teaspoon capers, chopped
1/4 teaspoon grated lemon rind
1/4 teaspoon lemon juice
1 teaspoon scallions, minced
salt to taste

Croquettes

1. In a medium size bowl, combine salmon, cracker crumbs, peppers, garlic powder, shallots, heavy cream, salt and pepper.

2. Beat egg whites. At the last minute, add Tabasco and gently fold into mixture. Roll patties into panko breadcrumbs for extra crispiness.

3. Heat canola oil over mediumhigh heat and cook 4 minutes on each side. Cooking time will vary depending on thickness.

Aioli

1. Combine all ingredients thoroughly.

Secret Ingredient: Sacrifice. "It is not what we take up, but what we give" … Henry Ward Beecher