U.S. producers of farm-raised salmon are working hard to help fill today's growing demand for seafood. Now U.S. Department of Agriculture (USDA) nutritionist Susan Raatz, physiologist Matthew Picklo, and cooperators have found that farm-raised Atlantic salmon maintains its healthy levels of omega-3 fatty acids when baked.
Two omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), are abundant in oily fish such as salmon, tuna, mackerel, and herring. Some data have shown that consuming 250 milligrams daily of EPA and DHA—the amount found in a 3-ounce salmon fillet—is associated with reduced risk of heart-disease.
To read the original article: Farm-raised Salmon Retains Healthy Omega-3s When Baked / May 13, 2013 / News from the USDA Agricultural Research Service
