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Salmon as food
Salmon is a popular food. 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'', however, farmed salmon may contain high levels of dioxins. PCB levels may be up to eight times higher in farmed salmon than in wild salmon, but still far below levels considered dangerous.〔(【引用サイトリンク】title=Farmed vs. wild salmon -- which is better? )〕〔(【引用サイトリンク】title=Risk-Based Consumption Advice for Farmed Atlantic and Wild Pacific Salmon Contaminated with Dioxins and Dioxin-like Compounds )〕 Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon far outweigh any risks imposed by contaminants.
== Colour ==
Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. 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. Because consumers have shown a reluctance to purchase white-fleshed salmon, astaxanthin (E161j), and very minutely canthaxanthin (E161g), are added as artificial colourants to the feed of farmed salmon, because prepared diets do not naturally contain these pigments.
In most cases, the astaxanthin is made chemically; alternatively it is extracted from shrimp flour. Another possibility is the use of dried red yeast or microalgae, which provide the same pigment. However, synthetic mixtures are the least expensive option. Astaxanthin is a potent antioxidant that stimulates the development of healthy fish nervous systems and enhances the fish's fertility and growth rate. Canthaxanthin may have negative effects on the human eye, accumulating in the retina at high levels of consumption.〔
Today, the concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 25 mg are present, but levels of canthaxanthin are, in contrast, minor.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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