And what is not to love? Salmon happens to be delicious, full of wholesome fats, proteins and nutrition.

Go to the seafood and deli section of your supermarket though, and the variety can be so overwhelming, it is almost as if they expect you to major in marine life before you make the choice.

Would you like Alaskan, Chilean or Atlantic?

Would you like your salmon caught from the wild or farmed in an aquarium?

Is farmed salmon always lower in the level of mercury it has?

Here’s a little tip sheet on how to size up your next salmon purchase.

US Atlantic salmon has been on the endangered list for a very long time, having been fished into near extinction.

You can only buy US Atlantic salmon of the farmed variety these days. But salmon recipes made of farmed US Atlantic salmon happen to be just as nutritionally good for you as the wild variety, with a great deal of omega-3 and low levels of mercury.

If US Atlantic salmon is that great, how about imported Atlantic salmon? Imported Atlantic salmon happens to the completely farmed.

Whether or not it’s good for you, well, depends on where it comes from. Chilean salmon farms happen to be terribly polluted. They drug their fish heavily with antibiotics.

Canadian and Norwegian farms happen to be far better. In America, every store is required by law to label where exactly the fish you buy comes from. You could use that to pick the right kind.

Wild salmon is one of the best varieties you could put into your salmon recipes. The surprising thing about this kind is that it comes with such a list of alternative names.

They get called Alaskan salmon, sockeye, sake, keta king, and a variety of other names. They basically catch these in the Pacific near the coast of Alaska or near Washington. You could buy Alaskan wild salmon to help the environment.

And the salmon populations around Alaska are still pretty plentiful. Wild Alaskan salmon happens to have a characteristic taste – there is less fat, it’s firmer and it has a game taste that many people enjoy in their salmon recipes.

And finally, Coho salmon happens to be one of the best kinds to buy. It’s hard to tell Coho from any other kind because usually, they just label it Wild.  Coho is a small variety of salmon.

Doctors usually advise you that you shouldn’t go for more than one meal of salmon a month, so polluted with chemicals like PCBs are they.

With Coho though, you’re allowed as much salmon as you want. These fish happen to eat very little, and they have their little chemical pollution in their systems.

Tropical Lychee Ice Materials:

• 1 can of lychee fruit, cut into 2 parts
• 1 package powdered orange-flavored jelly
• 100 grams of sugar
• Boiled water 1200 ml
• 100 grams of Nata de coco
• 1 tablespoon Telasih, soak until fluffy
• 4 pieces of orange juice, take the water
• 500 ml of syrup flavors of melon
• Ice cubes to taste

How to Make Tropical Lychee Ice:

Mix the orange flavor jelly, 700 ml of water and sugar, bring to a boil. Remove from heat.
Pour the boiling jelly into a mold oval / box, freeze.
Pour the melon syrup in food instruments, add lychee, jelly, nata de coco, melons,oranges and water telasih.
Add the ice water and ice cubes to taste. Serve cold.

Chocolate Smoothies Ingredients:

• 12 strawberries, halved 2 respectively
• 75 cc of sweetened condensed milk chocolate
• 3 shovels vanilla ice cream

Garnishes:

• 2 shovels vanilla ice cream
• 2 pieces of fresh strawberries

How to Make:

• Combine strawberries, milk and ice cream, puree with a blender
• Pour into a glass, give one piece shovel ice cream and fresh strawberries

Ingredients:

• 200 grams of durian flesh, mash
• 400 ml fresh milk
• 175 grams of granulated sugar
• ½ tsp durian esense
• ½ teaspoon vanilla
• 1 tablespoon cornstarch
• Caramel syrup, to taste

How to Make Sorbet durian:

• Mix the meat durian, fresh milk, sugar, vanilla and cornstarch. Stir well.
• Pour into a container, then store it in the fridge (freezer) to freeze
• Remove from the refrigerator, rake with sekup ice cream.
• Put into a small amngkuk or cup of ice cream. Give caramel syrup and serve immediately.

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Squash Milk Ingredients:

• 100 ml of syrup of orange (orange squash), ready to buy
• 8 tablespoons sweetened condensed milk
• 250 grams sugar
• 1 liter of boiled water
• 200 g cantaloupe
• 200 g melon
• 200 g of sea grass, ready to buy
• Ice cubes to taste
• 200 grams of jelly, ready to buy
• 1 young coconut fruit

How to Make:

• Combine the orange syrup, sweetened condensed milk, sugar and water.
• Stir until sugar dissolves. Sisihkkan.
• Dredge meat and young coconut fruit cantaloupe menanjang. Set aside.
• Print flesh using a melon baler. Set aside.
• Cut into pieces of seaweed, brewed with hot water, remove and drain.
• Enter cantaloupe, honeydew, seaweed, young coconut jelly and a glass.
• Flush with a solution of milk and orange juice.
• Give ice batu.Segera serve.

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