Lorraine Crowley and Ronan Gormley of University College, Dublin, Ireland, report the outcomes of tests on the omega-3 polyunsaturated fatty acid (PUFA) content of raw farmed salmon samples purchased in retail outlets over a six-month period, with emphasis on eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids.
Consumers are increasingly aware of the health benefits of oily fish via social and other media and also through promotions by health professionals and supermarkets, with farmed salmon often being the oily fish of choice due to its ready availability and the dwindling supplies of wild oily fish. Hence the importance of the current study, which is a snapshot in time of the PUFA status of raw farmed salmon on sale in retail outlets in Dublin and its vicinity…
