Last month I wrote a post on salmon, within a few days was the most post visto del blog nell’anno 40.000 visite da tutto il mondo Canada Norvegia Scozia , dove si rivolgevano a Google traduzione per tradurre il testo, ancora oggi non ho compreso bene questo interesse, non mi è sembrato di dire nulla di così strano e originale, ma le aziende non hanno gradito, me lo hanno fatto sapere, ma questo non è un blog nato per le aziende, hanno altri mezzi di comunicazione per fare valere le loro ragioni per spiegare e informare i consumatori. Però io rispondo personalmente e pubblicamente, sulla provenienza del salmone ecco qui la tabella pubblicata da Eurostat da una ricerca fatta in Norvegia, per sapere in Italia da dove si importa il Salmone, Having regard to the large amount of Norwegian salmon labeled as to what could not understand Norwegian salmon there in Italy, if they do not capacitive them, we imagine!
In fact as you can see from the table the smoked salmon from Norway is 11 °, only 11 tons , nothing compared to 2558 in Denmark but twice the Ghana, have you read that right in Italy is imported smoked salmon from Ghana, for that matter even from Greece, Portugal, Spain, Netherlands, Switzerland, Belgium. I n part the reasons are due to the fact that the fish are reared in Nord Europa , surgelato e poi le successive lavorazioni in altri paesi, dove forse la manodopera costa meno, certo non per fama di grandi affumicatori, non voglio neanche pensare ad altre ragioni! Quando noi andiamo al supermercato vediamo solo Salmone Norvegese, Salmone Scozzese, Salmone Irlandese, dall'origine delle materia prima, difficilmente vediamo il paese d'importazione o della lavorazione del pesce, questo lascia perplessi come per es. il Ghana è un percorso diciamo molto originale o meglio dire “ l'hanno presa un po' larga” . Sarebbe più corretta la dizione per esempio di "Salmone Scozzese affumicato in Portogallo". What I mean is not said that is negative because of smoke in a place other than fishing, but rather than hide it, explain it is much better motivate .
I personally find questionable the fact that salmon do all this "round" but now we have fewer and fewer certainties, dioxin scandal in Germany teaches , (but you have done? "I can not believe!). That reasons must be different if different phases are scattered all over the world, certainly in the risk safety and quality of the product is spontaneous.
It's like saying Parmigiano Reggiano milk of Parma but made in Greece or Poland, is equal to say, I have to believe? I will be picky, but some doubt before you put in your mouth I'll send it to me! Over Christmas I had free time so I have been busy in the supermarket looking for the smoked salmon comparing labels, I never laughed so much in my life, most of all, There are good ones and serious, but not too many, in fact many not indicate anything, say anything, it's nothing to criticize, for example, some smoked salmon bio, it was not possible to check the nutrition label to say nothing of ingredients, just as well that are organic and certified.
Or Smoked salmon from the most Norway, which means my friend? And in the lower part where, sorry?
Kv Nordic : Labels and diction of the ingredients are among the most complete, indicating what types of Omega 3 are content in fish, the most fat also has the highest percentage of Omega 3, are a bit 'lower values \u200b\u200bthan others, will be a farmed fish that moved a lot (on a positive note). I just found that sodium values \u200b\u200ba bit 'too high for my personal taste and I did not understand well why the Scottish salmon is more expensive than 40%, because it will be better, because there will be more omega 3, will be because it is Scottish?
A French brand Labeyrie always indicates the origin of the smoked salmon but claims that in France, is a bit 'species that independently dalla provenienza e dal taglio le etichette sono tutte uguali, forse hanno un sistema di qualità per cui i salmoni che scelgono hanno tutti delle caratteristiche identiche. Proprio per queste non ho compreso la differenza di costo tra il salmone Norvegese e Irlandese, quasi il 30% in più, sarà forse che il Salmone Norvegese è affumicato con legno di faggio e ontano e l'Irlandese con legno di faggio e luppolo ? ( ma quanto costa il luppolo?)
Fjord invece una marca tra le più note in Italia, con una grande varietà di prodotti di affumicati, ha tabelle nutrizionali diverse a seconda del taglio se è baffa intera, se è pre-sliced \u200b\u200band depending on the format, I assume that there are other reasons for the differences. Stand out for their high percentage of Omega 3 in particular the pre-sliced \u200b\u200bfrom the 10th grams with precious woods, rich woods that they are having 2.8 grams of Omega 3 (as I checked several times)? Surely another, but in my humble opinion better value could be argued that important.
FishCo , a brand of French Kritsen , while we have the declared values \u200b\u200bof the salmon products in Europe, on the one coming from Alaska we know only the fat, sodium and nothing more, a little 'little, little information sull'affumicatura.
wild smoked salmon flying over the labels on many things, certainly not all as the Red King Salmon Canadian Montreal imported from Lariunione is very complete, the omega 3 are few but proportionate to the number Fat is the most expensive with 88 euros per kilo, while the Ocean King of Salseafood shows that wild salmon was a bit 'lazy like all sockeye salmon.
addition to previous post indicating that the salmon can be a occcasionale purchase for consumption, purchase must be evaluated:
1) Species diversity of of salmoinoide
2) The type of fishing and / or whether wild or farmed fish
3) The fishing area or the type of breeding place,
4) Specify if smoked frozen product
5) The type and location of smoke smoke
6) Date
7) Preservation
8) Barcode for product traceability
9) complete with nutrition labels indicating the amount of fat, Omega 3, Sodium and Salt
10) logo participation in the company participates in ricilclaggio packaging.
11) Sodium is better to have a value around 1.2 g/100 g or less
12) Omega-3 between 1.2 and 2.2 g
13) There should be no smoking in the ingredients otherwise indicates an aroma! smoking is a working system is not an ingredient.
one with less sodium Canadian wild salmon is 0.8
The one with the most Sodium are the Nordic Fjord and Kv 1.9
The one with the most Omega 3 is the Norwegian Fjord Smoked Salmon with wood fine of 100 with 2.8 g of omega 3
those with less omega-3 is Canadian Wild Salmon with 0.5, but is a characteristic of wild salmon have very little fat, and less omega 3.
The cheapest FishCo the Irish € 22 / kg
Il più caro il Salmone Affumicato Canadese 88 €/kg
Per i miei lettori allergici: Il salmone affumicato in generale ma verificate sempre le etichette
non c'è soia, sesamo, sedano, glutine, senape, lievito, grano, lattosio, uova, noccioline mentre
non è indicato in coloro che devono ridurre l'apporto di sale, l'apporto di colesterolo, vegani e vegetariani
Le mie ricette per il salmone : Tartare di samone marinato all'arancia , Carpaccio di salmone o salmone affumicato alle mele verdi con vegetables with saffron , Borekas salmon , Quiche salmon and fennel , avocado salad, smoked salmon and egg ,
Related Post: fresh salmon, smoked salmon wild or farmed , farmed fish or wild fish , sustainable fisheries and responsible consumption , few too many omega 6 and omega 3 promotes obesity through the generations ,
0 comments:
Post a Comment