is salmon stored in water or oil?
952923
Salmon is just like tuna...some is stored in water, some in oil. Read the label.
603360
Crude oil, straight from the crushing operation, is not considered edible in the case of most oilseeds. The same is true for the remaining meal. For instance, animals fed raw soy meal will waste away, even though soy meal is high in protein. Researchers at Central Soya discovered that a trypsin inhibitor in soybeans could be deactivated by toasting the meal, and both licensed their invention, and sold soy meal augmented with vitamins and minerals as MasterMix, a product for farmers to mix with their own grain to produce a high quality feed.\n\nThe processing of soy oil is typical of that used with most vegetable oils. Crude soy oil is first mixed with caustic soda. Saponification turns free fatty acids into soap. The soap is removed with a centrifuge. Neutralized dry soap stock (NDSS) is typically used in animal feed, more to get rid of it than because it is particularly nourishing. The remaining oil is deodorized by heating under a near-perfect vacuum and sparged with water. The condensate is further processed to become vitamin E food supplement, while the oil can be sold to manufacturers and consumers at this point.\n\nSome of the oil is further processed. By carefully filtering the oil at near-freezing temperatures, "winter oil" is produced. This oil is sold to manufacturers of salad dressings, so that the dressings do not turn cloudy when refrigerated.\n\nThe oil may be partially hydrogenated to produce various ingredient oils. Lightly hydrogenated oils have very similar physical characteristics to regular soy oil, but are more resistant to becoming rancid.\n\nMargarine oils need to be mostly solid at 90 degrees F so that the margarine does not melt in warm rooms, yet it needs to be completely liquid at 98 degrees F, so that it doesn't leave a "lardy" taste in the mouth.\n\nAnother major use of soy oil is for fry oils. These oils require substantial hydrogenation to keep the polyunsaturates of soy oil from becoming rancid.\n\nHardening vegetable oil is done by raising a blend of vegetable oil and a catalyst in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons, each carbon forming a new single-bond with a hydrogen atom. Adding these hydrogen atoms to the oil makes it more solid, raises the smoke point, and makes the oil more stable.\n\nHydrogenated vegetable oils differ in two major ways from other oils which are equally saturated. During hydrogenation, it is easier for hydrogen to come into contact with the fatty acids on the end of the triglyceride, and less easy for them to come into contact with the center fatty acid. This makes the resulting fat more brittle than a tropical oil; soy margarines are less "spreadable". The other difference is that trans fatty acids are formed in the hydrogenation reactor. Trans acids are increasingly thought to be unhealthful.
258904
yes...Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature. It is a long chain of a hydrocarbon attached to a carboxyl group and a hydroxyl group
139587
I looked it up and couldn't find anything specific, but here is a link for you on a recommended diet. It mentions that all seafood contains iodine, though.  http://www.thyca.org/rai.htm#diet
753961
The first clue should be where they are from.  The were located along the shores of the Pacific Northwest, this would point towards seafood.  For protein it would be mostly whale meat and salmon.  For some additional help you might try http://www.makah.com
1183757
Oil is less dense than water.
80867
Seafood.  It taste great and is healthy.........plus you can cook it so many different ways!!!!
85732
salmon spawn (swim to the sea and back)
266252
It doesn't matter. It's the Farm Raised salmon that's the problem. Wild salmon, either pacific or atlantic is good for you.
966158
yeah, its preserved fruit. Some are lost in heating up and over time. But making your own jam and eating over the winter is much better than buying stuff in the supermarkets.
264466
Sometimes, just to be safe, one should place the live catch in a large container filled with fresh, clean water in order to allow the fish to expell the debris from it's system. You will need a big enough container or tank in order for the fish to breathe as this aids in the expulsion of said debris. After a day or two the fish should be ready to gut and clean. At times you may see red areas of flesh surrounding the belly area as the blood vessels are concentrated there to absorb the nutrients in the food that they eat. Just trim that part off as it usually is the most fishy tasting part that not even lemons will get rid of. Most trout meat is white in color. Be careful to cook your trout well or you will suffer the consequences of food poisoning as it has happened before. As far as being okay to eat, it would seem moot as you are already determined to eat it anyways. Here is a simple rule to follow,... When in doubt, throw it out. Or in your case, since it is a trophy fish, take it a taxidermist. Bon apetit!
718294
At the moment I have 18 - cos I have a packet of 10 fish fingers in the fridge.  As fish don't have fingers and I paid for them, they are MINE :)
749047
sodium is a VERY reactive metal that has to be stored in oil because on exposure to water it explodes.
878391
Can't recommend any specific brand, but make sure the fish oil is labeled:\n\n1 - Natural\n2 - Pharmaceutical grade\n3 - Distilled (to remove impurities)
330890
Question: Should I steer clear of fish now that I'm pregnant? \n\nAnswer: No, there's no reason to put the kibosh on all fish. Loaded with protein, vitamin D, and omega-3 fatty acids, fish and shellfish are an important part of a healthy diet. But you're right to be cautious. Nearly all fish and shellfish contain traces of methylmercury — a compound known to be harmful in high doses to an unborn baby's or young child's developing nervous system.\n\nFish absorb methylmercury from the water they swim in and the food they eat.  But larger predator fish accumulate the highest levels of methylmercury from their prey because they eat more fish that are higher on the food chain and they tend to live longer. Methylmercury binds tightly to the proteins in fish muscle and remains there even after the fish is cooked.\n\nIn March 2004, the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) issued new guidelines for how women who are trying to conceive, pregnant women, nursing mothers, and young children can limit their exposure to mercury in fish. They now advise eating no more than 6 ounces (about one serving) of canned albacore or "white" tuna. At the Department of Foods and Nutrition at Purdue University, we tend to be a bit more conservative and recommend eating no more than 4 ounces a week. Albacore tuna contains more mercury than the canned "light" variety, which can be relatively low in mercury.\n\nAccording to the FDA/ EPA guidelines, you should also limit yourself to 12 ounces a week (about two servings) of canned "light" tuna and other cooked fish. Once again, our recommendations are more protective — eat fewer than 8 ounces a week of canned "light" tuna. And you should completely avoid shark, swordfish, king mackerel, and tilefish (also called golden or white snapper), tuna steak (fresh or frozen), orange roughy, Spanish mackerel, marlin, and grouper because these fish are at the top of the food chain and contain the highest levels of mercury.\n\nWhile all this talk of mercury may give you the impression that you should avoid fish altogether while you're pregnant, remember that fish is an excellent source of protein, vitamins, and omega-3 fatty acids — all of which are essential for your baby's development. There are plenty of other tasty varieties — salmon, rainbow trout, and canned mackerel, for instance — that contain low levels of mercury and are high in healthy fats. The FDA considers these fish safe for pregnant women to eat twice a week.\n\nFor more information about the risks of mercury in fish and shellfish, check out Purdue University's Fish for Your Health Web site. You can also call the U.S. Food and Drug Administration's food information line toll-free at (888) 723-3366 or visit the FDA's Food Safety Web site. The FDA site also provides a chart of mercury levels in a variety of fish and shellfish
441522
Cold (Frozen/Refrigerated)\nSalted\nPickled\nDried\nFreeze Dried\nSmoked\nOiled\nCanned\n\nand of course, eaten and stored as fat!
1105918
This is still manufactured? What do you use it for? I've used Mink Oil on my leather jacket and boots to keep them supple and waterproof. This do the same think?\n\nOr do you cook with it?