Prioritize buying salmon from reputable suppliers with clear origins. In addition, it is crucial to check the food safety certificates that come with the product.
Control your intake:
To both take advantage of the nutritional benefits of salmon and diminish the risk of harmful substances, you should only eat salmon in reasonable portions, about 2-3 times per week.
Draw attention to preparation:
Preparation helps ease the risk of toxins that may be contained in salmon. It is suggested to cook salmon rather than eat it raw, especially when the origin of the product is uncertain, to avoid the harmful effect a of parasitic or bacterial contamination.
Avoid salmon with unusual colors:
Farmed salmon is sometimes artificially colored to make it look more appealing. Consumers should be careful of fish that are unusually deep pink and should select products that are naturally colored and free of color additives.
Consult a dietitian:
If you have any health problems or special conditions, visit your doctor or dietitian for advice on how to safely eat salmon and what is appropriate for your individual needs.
