salmon itsu

Leroy salmon info CONTINUED
Salmon is an important source of the healthy w-3 fatty acids (especially EPA/DHA). The
fish’ own need for w-3 fatty acids is far lower than what we find in the salmon. The
level of w-3 in the fish reflects to a large extent the level in the feed, so the choice of oil
source in the feed is therefore important. The oil sources that have high content of w-3
(typical fish oil from Peru and Chile) are much sought after and therefore expensive. Fish
oil is in limited supply and around half of the marine farming industry’s oil requirements
are covered at present by fish oil. That is why we must also use vegetable oils such as
rapeseedseed and sunflower.
A typical Lerøy salmon will when harvested have a level of EPA+ DHA on 1.6 -1.8 g per
100-gram fillet. The recommended intake for an adult person of EPA+DHA is 0.25 g/day.
This means that if you eat one salmon dinner you easily cover the weekly requirement
for EPA+DHA. It is important to remember that other food products also contain some
EPA+DHA. Fat fish are also the most important source we have for Vitamins D, E, B12
and the minerals Selenium and Iodine. Intake of these vitamins and minerals is minute if
for instance you eat w-3 capsules. It is this nutritional parcel that makes salmon such a
unique nutritional product. If the focus is just on the w-3 levels it provides a very
lopsided picture of salmon as one of the healthiest products we can eat.
Many studies have been carried out on the effect on people of eating fat fish. A
reduced risk for cardio-vascular diseases reduces aggravated inflammation, positive
development of the nervous system and brain (which has a very high level of EPA/DHA)
and enhanced learning ability have been shown in a number of studies.
By eating a portion of salmon you achieve a
double health effect; you avoid eating an
unhealthy meal at the same time as you are
eating an extra wholesome salmon meal.
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