For many in south Louisiana, when Carnival season ended at midnight Tuesday, the Lenten season of penance and abstinence began.
Traditionally, Lent, a 40-day period of penance and prayer between Ash Wednesday and Holy Saturday, the day before Easter Sunday, is a time when Catholics and some other Christians are expected to eat lighter meals and abstain from meat on Fridays.
With an abundance of seafood available, south Louisiana residents have little problem avoiding meat on Fridays. But, perhaps the faithful might want to consider occasionally substituting a nontraditional Louisiana seafood, such as high-nutrient salmon.
Salmon is available fresh, frozen, canned or smoked. It is rich in Omega 3 fatty acids, or “good” fats, plus protein, selenium, vitamins D, B12 and B6, and, if using canned salmon, calcium, nutritionists say.
When storing fresh salmon or other fresh seafood, it is important to keep it cold. Fresh salmon should be refrigerated, tightly wrapped, as soon as possible after buying — and preferably in a baking dish filled with ice. Use within two days. Frozen fish can be stored in a moisture- and vapor-proof wrapping in the freezer for up to six months. Thaw in the refrigerator.