Dear Jim,
Amen Brother! Compared to everything else we eat the submitted
data means nothing. Furthermore, we have run a wide variety of
farmed vs. wild and find a huge variation that dwarfs what was
presented. Even the poorest lipid spectrum in any salmon has a
far healthier nutritional value than all other meats we consume.
Thanks for your contribution.
George
--- Jim Yonker <Jim.Yonker@OceanBeauty.com> wrote:
> 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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