are salmon filets any better (nutrionally wise) then tuna out of the can? also, how do you mkae your salmon, today i just put salt and pepper on an 8 oz filet, wrapped it in tin foil and through it in the over for like 25 minutes and tasted decent, im a college student so i dont have a lot of spices or whatever and nor do my roomates. how do you guys prepare it?

It depends on what you want to accomplish. Salmon is a cold water fish and has more fat in it than tuna. It's a great source of Omega-3 fatty acids. In a protein/fat meal, I would choose salmon over tuna. If you're trying to limit the amount of fat in the meal however, tuna would be the superior choice.

Next time you're at the store get:

1. Squeeze lemon.
2. Bottle of lemon pepper spices.
3. Bottle of garlic salt.
4. Container of sea salt.

Douse your fillet in lemon juice then sprinkle with the three spices before cooking. You'll have one hell of a tasty fish.

Those bottles of spices should last you a year or more, even if you eat fish all the time. :nod:

...
2. Bottle of lemon pepper spices.
...


Lemon pepper on salmon definately does taste amazing. Slice up some onion and throw that into the tin foil too:tu:.

Though Tuna is better when concerned about fat in your macros for the meal... but it has a high mercury content... not healthy. I would go for some other low fat fish, caught in the wild -- not farm raised-- for those meals.

I prepare my lunches at the beginning of the week and I cook up salmon for 3 of those meals.

Another spicing approach is Paul Prudhomme's Seafood Seasoning (http://shop.chefpaul.com/index.asp?PageAction=VIEWPROD&ProdID=69), which you can find in the spice area of just about any supermarket. I also noticed on his web site that he now has a blend especially for Salmon (http://shop.chefpaul.com/index.asp?PageAction=VIEWPROD&ProdID=78). I have not tried it but I use a number of his seasoning blends... I like them very much.

I also "pan-fry" my fish (in fact all my meats) a habit I picked up in europe... I find the food comes out much tastier.

I use about 1 tsp of olive oil and I have Circulon no-stick pans to do this... you can get them on sale for $20 or less. (Right noiw you can get one for $12.35 at Amazon (http://www.amazon.com/Circulon-Total-8-Inch-French-Skillet/dp/B0007OWJ5I/sr=8-22/qid=1161922079/ref=sr_1_22/102-1801826-9984124?ie=UTF8&s=home-garden)... don't forget to go there through John Stone Fitness' portal so the site gets a % at no charge to you.) I use that particular one to pan fry meats as they do take their toll..and I buy a new one when on sale every 18 months or so.

I also just bought but have not tried yet the following oil mister: Misto Misto Sprayer (http://www.amazon.com/Misto-Sprayer/dp/B0002MQZ2I/sr=1-1/qid=1161922825/ref=sr_1_1/102-1801826-9984124?ie=UTF8&s=home-garden) which is hand pumped ( not aerosol) and you can put whatever oil you want in there. But you have to take care of it so it does not clog.

Sprinkle with dill, and add a dollop of butter on top. Place right under, very close to, a grill set on highest setting. Done in about 4-5 minutes. Squeeze lemon ontop.
Fantabuloastic. Crispy tasty salmon.

Though Tuna is better when concerned about fat in your macros for the meal... but it has a high mercury content... not healthy. I would go for some other low fat fish, caught in the wild -- not farm raised-- for those meals.

Blanket statement. Exposure level depends on the age of the fish, region caught, size of the fish, predatory species or not. Without testing every can you eat, there's simply no good way to qualify that statement. No more dangerous than eating a banana (http://jrscience.wcp.muohio.edu/FieldCourses99/TropEcoCostaRicaArticles/FinalDraftof.MoreThanYouW.html) really