Search Results for: Pacific salmon
fatty acids such as algae. a study looked at species of farmed and wild fish from six regions of the u.s., and evaluated their fatty acid content, specifically their total eicosapentaenoic acid (epa) and docosahexaenoic acid (dha). they found that farm-raised fish species popular in the u.s., like salmon
, bass, cod and trout, had just as much or more of the omega- fatty acids than wild caught. , according to the usda nutrient database , omega- content of a -gram portion of farm-raised atlantic salmon is mg. sources cladis dp, kleiner ac, freiser hh, santerre cr. fatty acid profiles of commercially available...
https://www.seafoodnutrition.org/seafood-research/seafood-sustainability/