Introduction:
Norwegian salmon lives along the shores of the North Atlantic and Pacific Oceans and has also been introduced to the Great Lakes of North America.
The Norwegian salmon has a silver body with white and black spots above the lateral line, which is the largest species of salmon. The flesh of this fish is orange and has no razor, and the meat has a high percentage of omega-3 fatty acids. In terms of nutritional value, this fish is one of the most valuable fish in the world.
Properties:
1-Salmon contains carotenoid pigments that have anti-cancer properties and prevent cancer cells from forming and multiplying when they enter the body by absorbing free radicals.
2-The selenium in salmon meat, which is even higher than tuna and herring, strengthens the immune system, and prevents infections.
3-The selenium in salmon meat increases sexual potency.
4-The iodine in salmon helps synthesize thyroid hormones.
5-Salmon has more vitamin D than other fishes and this helps absorb calcium and deposit minerals into the skeletal system.
6-Vitamin B12 in salmon prevents anemia
