If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
omega-3 fatty acids in salmon
I started eating salmon as it is an excellent source of omega-3 fatty
acids. I usually bake it in the oven at a temperature of about 425 degrees for about 20 minutes (as suggested on the packet in which it comes). I am wondering if this is the right thing to do. This is what I read from a website about the effect of heat on omega-3 fatty acids. "Polyunsaturated oils, including the omega 3 fats, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized, a scientific term that simply means that the oil becomes rancid. Rancidity not only alters the flavor and smell of the oil, but it also diminishes the nutritional value. More importantly, the oxidation of fatty acids produces free radicals, which are believed to play a role in the development of cancer and other degenerative diseases." So if I prepare salmon in the way I described, will it still retain its nutritional value? If not, what is an easy way of preparing it without losing nutritional value? Thanks. |
#2
|
|||
|
|||
omega-3 fatty acids in salmon
"googler" wrote in message ... I started eating salmon as it is an excellent source of omega-3 fatty acids. I usually bake it in the oven at a temperature of about 425 degrees for about 20 minutes (as suggested on the packet in which it comes). I am wondering if this is the right thing to do. This is what I read from a website about the effect of heat on omega-3 fatty acids. "Polyunsaturated oils, including the omega 3 fats, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized, a scientific term that simply means that the oil becomes rancid. Rancidity not only alters the flavor and smell of the oil, but it also diminishes the nutritional value. More importantly, the oxidation of fatty acids produces free radicals, which are believed to play a role in the development of cancer and other degenerative diseases." So if I prepare salmon in the way I described, will it still retain its nutritional value? If not, what is an easy way of preparing it without losing nutritional value? Thanks. I make Gravlax. It should preserve all the polyunsaturated oils. I've never made it with farm raised salmon. There is, however, probably more flavor in the cured uncooked salmon than there is after you've cooked it. The farm raised salmon from Norway is not too bad. Make certain you use fresh dill. 16 ounces center cut salmon fillets (approximately 1 pound each, with skin left on) 1/3 cup sugar 1/4 cup Kosher salt 7 1/2 coarsely crushed white peppercorns 1/2 bunch dill Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with 1/3 the dill and rub sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours. Remove from plastic wrap and discard accumulated juices. Rewrap and refrigerate another 24- 48 hours. This is optional. 24 hours is fine. It will last several days. Scrape off the marinade and slice paper thin. Cheers, Kent |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Question on Branched Chain Amino Acids and Atkins | Nugget heads revenge | Low Carbohydrate Diets | 16 | May 14th, 2006 02:27 PM |
Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To Lowering Of Prostaglandin - OT | Ken Kubos | Low Carbohydrate Diets | 1 | April 5th, 2006 04:53 PM |
Omega three | Violet Frank | General Discussion | 4 | February 16th, 2005 08:33 PM |
Gene Could Lead to Heart-Healthy Foods - Atkins omega-3 fatty acids. | Ken Kubos | Low Carbohydrate Diets | 0 | February 5th, 2004 02:32 PM |
Omega 6/omega 3 | Ale | General Discussion | 0 | December 14th, 2003 12:34 AM |