Farmed Atlantic Salmon Highly Enriched in EPA and DHA

The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 9 No. 3 • August 2006


Farmed Atlantic Salmon Highly Enriched in EPA and DHA

An examination of the fatty acid composition of visceral oil from farmed Atlantic salmon1 by researchers in the Department of Food Science of Louisiana State University Agricultural Center in Baton Rouge, Louisiana, shows that their samples of farmed Atlantic salmon contained 1.64 g EPA and 1.47 g DHA per 100 g tissue. They cite another study,1a in which the researchers found 0.32 g/100 g tissue of EPA and 0.51 g/100 g tissue of DHA in farmed Atlantic salmon, and 0.24 g EPA/100 g tissue and 0.63 g DHA in viscera of wild Atlantic salmon. Herring, as measured by a different group,1b contained 0.71 g EPA/100 g tissue and 0.86 g DHA/100 g tissue.

According to the paper,1 fish have been classified into four groups on the basis of their lipid content: lean (<2% fat, such as cod, haddock, and pollack); low (2–4% fat, such as sole, halibut, and redfish); medium (4–8%, such as most wild salmon); and high (8–20%, such as herring, mackerel, and many farmed salmon). “Farmed salmon are among the fattiest fish. The lipid concentration of viscera is significantly greater than that in fillet, whereas the moisture concentration of viscera is significantly less than that in its fillet.”

References

  1. Sun et al. FA composition of the oil extracted from farmed Atlantic salmon (Salmo salar L.) viscera. JAOCS 83(7):615-9 (2006).

    1a. Polvi SM. Diet and Availability of Omega-3 Fatty Acids in Salmonids. Master’s thesis, Technical University of Nova Scotia, Halifax, 1989.

    1b. Exler. Composition of Foods: Finfish and Shellfish Products: Raw, Processed, Prepared. U.S. Department of Agriculture, Human Nutrition Information Service, Washington, DC, 1987.

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