Wow! I wouldn't have expected that big of a difference between the raw varieties... maybe the difference is whether or not skin is involved? I've never really looked that closely into it I guess!
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What the heck is going on with the calories in salmon? I wanted to make a maki/sashimi dinner tomorrow and thought I would "count it out" to see how much we should be having.
There are like 1000 different calorie variations! What the heck should I be choosing? Atlantic salmon, pink salmon, canned salmon, raw pink, raw farmed, etc.
My salmon will be raw and probably farmed unless I find a good deal, but the differences in calories I am see are big, anywhere from 115 to 215 cal per 100 grms. How do I know what to choose? Any suggestions?
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