Fish
Welcome, fellow Pisces!
Fish
Fish is an excellent food choice, which is why I chose it when I started my new lifestyle. The most important thing is that it’s wild-caught. Don’t consider farmed salmon (or any other farmed fish) to be in the same category. Wild-caught fish is vibrantly colored and loaded with nutrients. Unlike farmed fish, it is high in anti-inflammatory omega-3 fatty acids and low in omega-6. Natural salmon is pink because the fish eat algae. Farmed salmon are fed a chemical to achieve the same color. All salmon, except king salmon, cook the same way. However, king salmon has a higher fat content and is thicker, so it requires different cooking methods. All types of salmon are delicious.
Salmon is naturally anti-inflammatory and easy to digest. It’s loaded with omega-3 fatty acids. You should definitely eat the skin, too! The skin contains nutrients that feed bacteria deep within the microbiome. If you don’t like the texture of salmon skin, try air-fried salmon skin chips in the recipe menu — they might change your mind!
I’ve found that the easiest way to remove fish bones is to do it after cooking! Just leave them in and remove them before eating. The soft, cooked fish provides no resistance, so you won’t lose any meat.
It’s also easy to remove the bones using orthodontist’s “Adams” pliers. Any strong-tipped pliers will work. However, if the fish is cooked, pliers are often not needed.
My favourite way to cook salmon is to dry-brine it first, before smoking it on the Ninja Woodfire® outdoor grill, smoker and air fryer. Alternatively, you can cook it sous vide and then finish cooking it on the grill or in the air fryer. You can also cook frozen fillets straight from the freezer in the air fryer or sous vide. Even a standard oven at 177°C (350°F) produces great results with an overnight dry brine in the fridge.