Your are here: Home > Health Benefits

HIGHEST OMEGA -3 FATTY ACIDS OF ANY FISH TO PROTECT YOUR HEALTH

Not only does it taste incredible, but it’s good for you too! The American Heart Association places wild salmon among the highest in the heart-healthy omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) at .68-1.83 grams per 3 oz. serving.*

(source: www.americanheart.org)

Adding to this Dr. Andrew Weil states that, “salmon is a great source of omega-3 fatty acids, which can protect against heart attack, stroke, cancer, and inflammatory diseases like rheumatoid arthritis.”** Dr. Weil, however, cautions that the type of salmon you eat matters.

Wild Salmon is almost extinct on the East Coast. An estimated 90% of salmon purchased in the US is now farmed and marketed under various names including “Atlantic” salmon. Beware of farm-raised salmon which tests from leading labs and institutes (e.g. Pew Institute) revealed have high levels of toxins including PCBs and dioxin both of which are carcinogenic.

According to Dr. Weil, “farm-raised salmon also contains residues of antibiotics and other drugs used to treat diseases that occur in the unnatural, crowded conditions of fish pens. Farmed salmon are artificially colored and generally have less omega-3 fatty acids in their tissue, and provide less protein than their wild counterparts. Salmon farming is ecologically disastrous, since the diseases it generates infect (and might eventually decimate) wild populations; the waste it produces pollutes coastal waters; and the feed fish it requires hastens the depletion of the ocean’s resources. (It takes several pounds of feed fish to produce one pound of farmed salmon.)”**

Dr. Weil concludes that “since salmon is a great source of omega-3 fatty acids – which you should include in your diet on a regular basis - eat wild salmon, preferably Alaskan.”**

(source www.drweil.com)

THE ALASKAN WILD SALMON—"AMERICA'S CAVIAR"

The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.

As one of nature's original health foods, Alaska salmon is wholesome while being compatible with caring for the environment. Alaska Salmon swim freely in the cold, clean waters of the North Pacific, allowing them to spawn, grow and mature at a natural rate. As a result, Alaska salmon have a natural flavor, color and texture.

Nantucket Wild Gourmet & Smokehouse smokes line caught Wild King Salmon also known as Chinook (the Alaskan Native word for King Salmon). Facts about King/Chinook include:

• Largest and least abundant of the species.
• Average weight is approximately 20 pounds.
• Prized for its red flesh, rich flavor, high oil content and firm texture.
• Most often served in upscale restaurants.

(source www.alaskaseafood.org)