Posted by Larry Hoover on June 4, 2006, at 18:05:08
In reply to fish oil concentration of chilean farmed salmon, posted by LOOPS on June 4, 2006, at 8:12:47
> So I was looking on the back of the packet of salmon I usually buy here in Chile, and was SHOCKED at how much omega-3 one small piece (100g) contains - 3g. That's 3 GRAMS OF ACTUAL OMEGA-3 (presumably EPA, DPA & DHA & ALA combined). That's like 5 of my double-concentrated pills in one little piece. I suppose some of that gets destroyed in cooking though - maybe I should eat it lightly cooked.
>
> I mean, that's a huge amount.
>
> LoopsThat's pretty typical of farmed salmon, which is actually 20-50% higher than is wild caught. Depending on a whole slew of variables.
I wouldn't worry much about the cooking. Because fish is moist, the flesh temperature cannot exceed the range of temps for liquid water. The PUFAs are not especially vulnerable to degredation in those temp ranges, and the brief cooking times. Still, you could try ceviche, as an alternative. Or cook with lemon or rosemary, which are antioxidant. Ya know?
Yes, eating the whole dang fish is a good idea. There are lots of other good things in fish, too.
I like canned salmon because the bones are steamed to the point that you can eat them. All that calcium and magnesium, so readily available (if stomach acid is up to the task). Plus the omegas etc. I get tinned salmon at $.99-1.49. I figure one tin is good for 4-6 grams omega-3s. You can see globules of fat in the liquid in the tin. All good fat. Very high quality protein.
Sometimes I splurge and eat a whole salmon. Up to about 5 lbs, just baked. I have no idea how good that is for me. It just is good to eat.
Lar
poster:Larry Hoover
thread:600087
URL: http://www.dr-bob.org/babble/alter/20060601/msgs/652894.html