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To: software salesperson who wrote (51200)1/22/2024 11:35:41 AM
From: koan   of 51710
 
Great article, thanks.

I am 82 and have eaten mostly sea food, and vegetables most of my life. Last physical I am in pretty good shape, knock on wood :).

I lived in Alaska on the coast, for almost 50 years and so had fresh fish and sea food available.

I saw a lecture recently by a cardiac surgeon and professor and he eats salmon 10 times a week.

I eat fresh salmon when I can get it, red salmon, but mostly eat canned red salmon, sardines and herring as all three have low mercury and lots of omega 3's. They are oily and not at sea very long.

I prefer canned red salmon to frozen. Fresh kings and red are my favorite, but one has to be careful about fresh kings as they often keep them on the boats too long as they are mostly caught trolling.

In Alaska we seldom eat pink as they don't taste as good and the flesh is pale and mushy. We don't eat chum at all. We export pinks, along with chum salmon. Pink salmon is mostly canned.

Coho are Ok, but not as rich as red salmon. Sockeye are best for smoking, along with kings.

We can get fresh kings in Alaska , but not in Oregon where I live now, all winter as it is the only salmon species that has a winter fishery as they stay out at sea the longest.

I will eat farmed king salmon and smoked Atlantic salmon, but rarely. I have found down here the fresh kings are too old and so prefer farmed kings.
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