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Background info: A robust salmon trade once brought wealth to the ‘Salmon Peoples’ of the Pacific Northwest, such as the Umatilla, who also depended on it as an indicator species: a decline in salmon population warned that other vital food sources might also become scarce.
To this day, the Umatilla are heavily involved in salmon conservation and preservation. Wild salmon contains more vitamin D than farm-raised, and, being a rich source of omega-3 fatty acids, has been found to improve memory and focus.
Current research on omega-3 fatty acids has brought new appreciation for one of the most delicious fish that our oceans and rivers provide – salmon. Salmon is, of course, a good source of 18-carbon omega-3 linolenic acid, which helps protect us against heart disease and autoimmune disorders. Salmon also provides some of the longer chain omega-3 fatty acids, like EPA and DHA, so necessary for proper function of the brain and eyes.
Salmon is an excellent source of vitamin D – containing more than butter, shrimp, or liver. It also supplies moderate amounts of the other fat-soluble vitamins, A and E, as well as iron, iodine, and the B vitamins. Raw salmon is a good source of vitamin B6 (which is easily destroyed during cooking.)
Buy salmon in season when ocean- and river-going fish are available. These are naturally pink to dark red – the darker the better. Sockeye salmon from the west coast is a beautiful deep color, indicating that the fish have been feeding on tiny shrimp and other algae-eating organisms, and are therefore rich in nutrients, including the Price Factor or Activator X. Farm raised salmon is fed inappropriate feed like soy meal, and is given a chemical to make their flesh pink – otherwise it is a pale cream color!
- 1½ pounds fresh salmon, skin removed
- ½ cup naturally fermented soy sauce
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, peeled and crushed
- 1 teaspoon raw honey or a pinch of stevia powder
Mix soy sauce with ginger, garlic, and honey or stevia powder. Cut the salmon into strips, about ⅜ inches by 4 inches. Dip into the soy sauce mixture and place on a rack, set over a cookie sheet (don’t marinate the salmon strips, or it will be too salty). Place in a 150 degree oven for about 24 hours, or until dehydrated. Store in an airtight container in the refrigerator (note: salmon strips may also be dried in a dehydrator).
Published in the Health and Healing Wisdom Journal
Summer 1998 | Volume 22, Number 2
Copyright © 1998 Price-Pottenger Nutrition Foundation, Inc.®
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