Salmon Nutrition

Nutrition

Fish are cold-blooded creatures causing their food requirements to vary depending on the water temperature. The five principal nutrition groups required are fats, minerals, vitamins, proteins and carbohydrates.

Fats
The body uses fat for energy, insulation, cushioning of vital organisms, and as an internal lubricant. They also help to absorb fat-soluble vitamins. There are two types of fat deposits: natural fat, which the fish manufactures itself from protein and carbohydrates, and fat in the diet. A salmon diet should be 5-20% fat.

Minerals
Minerals are important for a fish's skeletal structure. Calcium, phosphorous, and iron are used in building the body and blood. Salmon can absorb calcium, cobalt and phosphorus from surrounding water.

Vitamins
Fish only need minute amounts of vitamins. They can only store fat-soluble vitamins; not water-soluble ones. Some diseases and unusually severe bacterial diseases may be a result of vitamin deficiencies.

Proteins
Proteins are essential for a fish's growth. Excess protein can be stored in fat or can be used for energy. Essential amino acids have to be supplied to salmon daily, since they cannot be stored.

Carbohydrates
Carbohydrates are a source of energy. A fish's diet should be 9-12% carbohydrates.