I have noted with interest your comments. What's actually
being said is salmon, both wild and farmed, contain a high
level of Omega-3's, that depending on consumption patterns,
are very healthy to eat. Rather than waste time on pointing
fingers at which type of salmon may have a higher level of
Omega 3's, it's to our benefit to say that salmon, because of
its' high levels of Omega 3's, is a more healthy product to
eat, than beef! Also, since there is no evidence of E.coli
157.H, it is a safer food product than meat. Because of these
two factors, USDA should give a higher consideration to
using salmon, epecially the 100% Natural Wild Alaska salmon,
in this country's School Lunch Programs.
Jim Yonker
Director, Food Safety & Quality Assurance
and Regulatory Programs
Ocean Beauty Seafoods, Inc.
PO Box 70739 - 1100 W. Ewing St.
Seattle, WA 98109
ph: (206)-285-6800 fax: (206)-281-5897
Email: jim.yonker@oceanbeauty.com
-----Original Message-----
From: Santerre, Charles
To: seafood@ucdavis.edu
Sent: 5/24/02 4:55 PM
Subject: Another myth destroyed
Dear List: We have had a chance to calculate the amount of omega-3 fatty
acid in farmed vs. wild fish using the USDA online database. The
findings are attached. It appears that for Coho and Atlantic salmon and
Rainbow trout the amount of omega-3 fatty acid is higher in farmed fish.
In the case of Channel catfish the omega-3 fatty acid is lower. It is
well known, however, that farmed catfish is not an excellent source of
omega-3 fatty acids. Hopefully, the industry will take note and adjust
the feed composition to increase the levels of omega-3 fatty acids in
the edible tissue.
This dispells another error started by the folks at the David Suzuki
Foundation. I would agree with them that the amount of lipid in a
farmed-fish is generally higher than in a wild fish (still lower than
many meat products) and that the ratio of omega-3 fatty acid to total
lipid is lower. But generally, the content of omega-3 fatty acid in a
serving of salmon or trout will be greater in a farmed fish than in a
wild fish.
I hope this clarifies the issue. Charlie
<<FattyAcidsFarm.pdf>>
Charles R. Santerre, Ph.D.
Associate Professor
Department of Foods and Nutrition
Purdue University
1264 Stone Hall
West Lafayette, IN 47907-1264
telephone 765/496-3443
facsimile 765/494-0674
e-mail santerre@purdue.edu
Charles R. Santerre, Ph.D.
Associate Professor
Department of Foods and Nutrition
Purdue University
1264 Stone Hall
West Lafayette, IN 47907-1264
telephone 765/496-3443
facsimile 765/494-0674
e-mail santerre@purdue.edu
<<FattyAcidsFarm.pdf>>
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