Vital Choice 100% Wild Alaskan Sockeye Salmon Pouches & Albacore Tuna
Purchases help fund Comparative Oncology Research and Cancer Treatment Grants for Working Dogs 
 


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Online or via pickup, we provide organic, eco-friendly, and chemical-free products, plus items to beautify your home and spirit. As a small volunteer-run nonprofit, we can't compete with the pricing at large stores. However, having no paid staff allows all our net proceeds to fund cancer research and  treatment for working dogs. Sit, stay & shop for what truly matters — health, home, happiness and healing.

 

Unless you or your dog is eating fatty acid fish at least 3-4 times a week, there are not enough Omega-3's in these diets. Since their discovery in the 1970s, the omega-3 essential fatty acids have generated thousands of studies and trials. Necessary at every stage of life, they are found in the membrane of every cell in the body and help to ensure that the cell membrane is equipped to do its job. They are also used in the regulation of all biological functions, including the cardiovascular, reproductive, immune and nervous systems. Optimum health can only be achieved when sufficient Omega-3's are obtained.

Two important Omega-3 fatty acids are eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), both found liberally in cold water fish such as salmon. These fatty acids help reduce low density lipoproteins (LDLs), raise levels of good high density lipoproteins (HDLs), and lower those high triglyceride levels associated with heart disease. They also help with he inflammation associated with arthritis.

 


We carry Vital Choice wild salmon and seafood products as they have earned the endorsement of many nutrition-savvy physicians. Before founding Vital Choice, northwest Washington native Randy Hartnell spent more than 20 years fishing wild, pristine Alaskan waters for Salmon, herring, and other regional species. Few retailers seekor are able to identifythe best wild Alaska Salmon, less than 1% of which meet strict Vital Choice standards. Vital Choice only captures the fresh-caught quality of fine, sustainably harvested Alaska Salmon and other Alaska and northwest Pacific seafood.

Certified Purity – By nature, Vital Choice's wild fish and shellfish are free of hazardous levels of contaminants, as you can see in this revealing mercury chart. Also see this Purity page.
 
Superior Quality – Vital Choice seafood will always be the very best quality available. And, you can trust that their Salmon is the real thing. Sadly, there is an unbelievable level of bait and switch in the market place. Just check out these articles: Consumer Watchdog Finds “Wild” Salmon Scam Remains Routine and Salmon Gone Wild, or Is It Just Sold That Way?
 
Stellar Nutrition – In addition to ample protein, Vital Choice fish are rich in two vital nutrients scarce in modern diets: omega-3s and Vitamin D. For selected nutrition information about their seafood, click here. And, Natural Omega-3s, like those that come from Vital Choice's product, are superior. Just look at their fatty acid analysis.

 



6 POUCHES: Wild Red™
Skinless/Boneless Pouched

Price: $48.98


 

Nutrition Facts
Sockeye in a Pouch 6oz.
Serving Size 1/3 pouch (56g)


Amount Per Serving

Calories 100
Calories from Fat 45
Total Fat 5g
    Saturated Fat 1.5g
    Trans Fat 0g
Cholesterol 15mg
Sodium 220g
Total Carbohydrate 0g
    Dietary Fiber 0g
    Sugars 0g
Protein 13g

730mg total omega-3s per serving
Ingredients: Sockeye Salmon



Vital Choice 100% Wild Red™ Skinless/Boneless Alaskan Sockeye Salmon Pouched 6oz.  OUT OF STOCK

   Skinless/boneless
   Certified Kosher 'Square-K' 
   Durable gold pouch 
   Product of Alaska/USA
   Great Treat for people, dogs & cats!
   Sockeye certified sustainable by Marine Stewardship Council

Golden Alfie & Kitty Cindy love this tuna as a treat or an entire meal!

Wild Red™ is the world's finest canned Sockeye! Its rich red oil signals rare succulence and an abundance of omega-3s and potent antioxidant pigments. The rich red color of its luscious meat and brimming Salmon oil reveal the rare culinary and nutritional quality of Vital Choice Wild Red™ Sockeye, the succulent fruit of stringent purchasing and processing standards.

Take a handy, ready-to-serve, skinless/boneless wild Alaskan Sockeye Salmon portion whenever you go! Each foil pouch contains one fully cooked wild Sockeye portion and a pinch of natural sea salt.

These durable foil pouches have a five year shelf life, making them the perfect "survival food". They're also great for hiking, boating, camping, climbing or anywhere ease of preparation and minimal packaging size and weight are desirable.

The rare culinary and nutritional quality of Vital Choice Wild Red™ Sockeye are the succulent fruit of stringent purchasing and processing standards.

An excellent source of protein, Alaska canned salmon is high in omega-3 fatty acids. It contains all the essential amino acids, as well as B-complex vitamins like niacin and riboflavin.

According to the Alaska Seafood Marketing Institute, “Alaska canned salmon is rich in selenium, vitamin E, zinc and low-fat protein, all noted for strengthening immune systems.” They also note “the delicate, edible bones present in Alaska canned salmon are good to eat and high in bone-building vitamin D, calcium, magnesium and phosphorus.”



6 CANS: Albacore Tuna Natural
(6oz ea.)
Price: $39.98



 

Nutrition Facts
Albacore Tuna, No Added Salt or Oil
Serving Size 2oz., 1/3 can (57g)


Amount Per Serving

Calories 70
Calories from Fat 15
Total Fat 2g
    Saturated Fat 0.5g
    Trans Fat 0g
Cholesterol 25mg
Sodium 28g
Total Carbohydrate 0g
    Dietary Fiber 0g
    Sugars 0g
Protein 13g

530mg total omega-3s per serving
EPA 135mg and DHA 360mg
Ingredients: Albacore Tuna


Vital Choice Troll-caught Albacore Tuna Natural (No Salt or Oil Added)
6oz. Can

   Dolphin safe
   Easy-open top
   Minimal mercury levels
   Certified Kosher OU B.Y. & M.T. (Full Oversight)
   Great Treat for people, dogs & cats!
   Fishery certified sustainable by Marine Stewardship Council

Golden Alfie & Kitty Cindy love this tuna as a treat or an entire meal!

Predatory fish such as Tuna accumulate mercury over time. Tests by an independent laboratory show that smaller, younger Vital Choice Albacore average substantially less mercury than its older, larger counterparts, which dominate the fresh and canned Tuna market. Vital Choice Albacore contains one-third less mercury (0.08 ppm) than average Albacore (0.12 ppm). And, it contains three-quarters less mercury (0.08 ppm) than average Albacore (0.34 ppm). For mercury data by species, including data for Vital Choice fish, click here.

Unlike national brands, Vital Choice canned Albacore Tuna is cooked only once to preserve its fresh flavor, firm texture, and healthful omega-3s. It is sustainably troll-caught by Paul Hill and is quickly flash-frozen on his small boat to preserve it at the peak of freshness. Vital Choice only selects younger, smaller Tuna (under 12 lbs) from among Paul's catch, for optimal tenderness and purity. If you think you know tuna, think again. Vital Choice offers only the best, purest, sashimi-grade albacore tuna available.

White versus light: telling tuna apart Skipjack, bluefin and yellowfin (ahi) tuna are canned and sold as "light" tuna (off-white or pinkish in color). Albacore (longfin) is better-tasting and free of the fishy flavor associated with light tuna; it is the only tuna that is and can be labeled "white." But even albacore varies in quality, depending on how and where it is caught, and how it is processed and packed.

Long-line versus troll-caught Large commercial fishing boats typically catch their tuna using "long lines" that lay deep in the water and hold hundreds—even thousands—of hooks. These long lines often extend 10 miles from the boat, and are pulled only when full—typically a full 12 hours after being put in the water. As a consequence, the fish is not always fresh by the time it is landed. Because the lines lay so deep, they catch older, larger (25-80 pound) albacore, which contain fewer omega-3s and more mercury. As tuna become older and larger, they accumulate more and more mercury from their diet of smaller fish. Approximately half of the mercury in the ocean originates from naturally occurring sources, primarily underwater volcanic activity, while the rest comes from coal-burning power plants and other industrial polluters. It is consumed by ocean microorganisms, and then works it way up the food chain to tuna and other predatory fish.

In contrast, tuna trollers like Paul Hill work almost like recreational fishermen, using shallow-depth, single-hook lines to catch one small tuna at a time. As soon as a fish is hooked by one of these smaller, often family-owned tuna boats, it is brought on board, bled, and flash-frozen within about two hours.  To insure that Vital Choice tuna are the "tip of the pinnacle" as far as purity, we select only the smallest of Paul's catch—fish weighing no more than 12 lbs.

Processing matters
Large commercial canneries cook their tuna twice. First, they bake the fish whole on a rack, which results in a loss of beneficial omega-3 oils. Then it is de-boned and packed in cans along with flavorings and chemical additives (e.g., pyrophosphate or hydrolyzed casein). The cans are sealed, and the fish is cooked again. This process allows the companies to produce more product more quickly. In contrast, Vital Choice troll-caught tuna is packed into the can raw and cooked only once to preserve all its natural oils and flavor. This difference in processing methods means that canned troll-caught albacore contains several times more omega-3s per serving, compared with the major national brands.
 


 


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back
Learn more about Health and Omega-3s   Learn what makes Vital Choice so Special
Why is fish called "brain food?"   High Quality + Fair Prices = Good Value
What are fatty acids?   Unsurpassed Purity
What are unsaturated fatty acids?   The Flash-Frozen Advantage
What are saturated fats?   Organic & Kosher Certifications
What are triglycerides?   Superior Salmon, Naturally
What are DHA and ARA?   Wild Salmon vs. Farmed: Environmental and Purity Issues
What are omega-3s?   Wild Salmon vs. Farmed: Nutritional Distinctions
How do omega-3 fatty acids benefit health?   Select Wild Salmon to Save Wild Salmon
What is the difference between plant- and animal-source omega-3s?   Support for Coastal Communities & their Sustainable Fisheries
What is the difference between long-chain and short-chain omega-3s?   Vital Community Connections: The Causes We Help Sustain
What are antioxidants and how do they benefit my health?      
What are the nutritional benefits of salmon?      
Is it true that some farmed fish is dangerous to eat?      
Is salmon low in fat or low in calories?      

 

 

 

 


Why is fish called "brain food?"
The human brain is more than 60% fat! The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by the diet. The fats essential for optimal brain activity are the omega-3 fatty acids: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and, to a lesser extent, alpha linolenic acid (ALA). The omega-3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions ranging from depression and bipolar disorder to schizophrenia, Alzheimer's, chronic fatigue syndrome and stress. Today's society is relatively deficient in these powerful brain building omega-3 fatty acids. Gone are the days of eating simple diets full of fish, seeds and nuts; our diets are now full of processed foods that are lacking in the good, essential fats. To ensure you are receiving sufficient quantities of omega-3 fatty acids, fatty, cold water fish, such as salmon, mackerel, tuna, sardines and anchovies should fill your plate, as well as other valuable omega-3 sources derived from oil-bearing nuts and seeds, such as walnuts, flaxseed and flax oil. The brain requires more omega-3 fatty acids than any other system in the body. With sufficient quantities of EPA and DHA in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of EPA and DHA the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega-3s and could therefore negatively affect your mental health. To build a healthy brain, eat fish!


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What are fatty acids?
Fatty acids are the basic building blocks for all lipids. Fatty acids are the nutritional components found in dietary fats and oils, and are chemical "chains" consisting of carbon and hydrogen and ending with an acid group. Fatty acids vary in length and degree of saturation, and are generally up to 26 carbons long. The specific chemistry of the fatty acid, including the number of carbons and double bonds, will affect how it functions in the body, including its health benefits.


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What are unsaturated fatty acids?
Unsaturated fatty acids result when not all carbons in the chemical chain are saturated with hydrogen. This means that the fat molecule contains one or more double bond. The double bonds create "kinks" in the molecule, producing a fat that is fluid at room temperature. Unsaturated fats are known as "good" fats because they help cellular function and promote heart health. There are two types of unsaturated fatty acids: 1. Monounsaturates - fatty acids that contain one double bond. These fats are fluid at room temperature. For example, oleic acid, which is found in olive and sesame oils. 2. Polyunsaturates - fatty acids that contain more than one double bond. These are the most fluid fats of all and include fats such as corn, soybean, and sunflower oils. Essential Fatty Acid oils also fall into this category.


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What are saturated fats?
Saturated fatty acids result when all carbons in the chemical chain are "saturated" with hydrogen. This means that the fat molecule does not contain any double bonds. Saturated fats are dense, solid fats that do not melt at room temperature - for example the white fat in beef and lamb. These are the so-called "bad" fats that are known to contribute to cardiovascular disease when consumed in excess.


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What are triglycerides?
Both Saturated and Unsaturated fats are usually consumed in the form of Trigycerides, which consist of three fatty acids bound to a glycerol backbone. The attached fatty acids can be either the same or different. The presence of saturated fatty acids will result in a saturated fat; similarly, the presence of one or more unsaturated fatty acids will result in an unsaturated fat. In the human diet, Triglycerides are by far the most abundant form of dietary lipids, constituting approximately 95% of total fat consumed. The remaining 5% is in the form of phospholipids, free fatty acids (fatty acids not bound to a glycerol backbone), cholesterol, and plant sterols. In addition, triglycerides are the predominant storage form of fat in the body.


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What are DHA and ARA?
DHA (docosahexaenoic acid), an omega-3 fatty acid, is found in tissue throughout the body. It is the most abundant fatty acid in the gray matter of the brain and the retina of the eye, and is a key component of heart tissue. DHA is important for proper brain and eye development in infants and has been shown to support cardiovascular health in adults.

ARA (arachidonic acid), an omega-6 fatty acid, is the principal omega-6 in the brain and is abundant in other cells throughout the body. ARA is equally important for proper brain development in infants and is a precursor to a group of hormone-like substances called eicosanoids (e.g. prostanoids, leukotrienes and thromboxanes). Eicosanoids are important in immunity, blood clotting and other vital functions in the body. Humans obtain ARA by eating common foods such as meat, eggs and milk, whereas DHA is found in a limited selection of foods such as fatty fish and organ meat. Both fatty acids occur naturally in breast milk and have proven health benefits that extend from prenatal development through adult life.


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What are omega-3s?
Omega-3 fatty acids are carbon-based molecules essential for the optimal function of every cell in our bodies, yet we cannot manufacture them internally. Instead, along with vitamins, these essential nutrients can be obtained only in the diet. Over the past century, people in developed countries, particularly in the United States, have largely eliminated omega-3 fatty acids from their diet. There is a great deal of evidence that this has had a very negative impact on the inner workings of many bodily systems, most notably the heart and the brain. We are learning that restoring the body’s natural balance of omega-3s may improve a multitude of medical disorders, including coronary artery disease, major depression, and bipolar disorder (also called manic-depressive illness).


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How do omega-3 fatty acids benefit health?
The health benefits of omega-3 fatty acids were first discovered in the late 1970’s. Medical researchers began studying the marine-based diet of the Inuit to learn how these hunter-gatherer groups avoided such old-age infirmities as heart disease, stroke, and arthritis. According to Dr. Andrew Stoll’s book The Omega-3 Connection, “the Inuit advantage was attributed to the very long-chain omega-3 fatty acids, EPA and DHA, found in their food staples of fatty fish and fish-eating marine mammals like whales and seals.” All sea creatures need EPA and DHA to keep their body tissues warm and elastic in icy waters. These anti-inflammatory properties can be measured in the human body as well. Documented reports show that omega-3s play a beneficial role in reducing coronary artery disease, calming rheumatoid arthritis, and lessening depression.


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What is the difference between plant- and animal-source omega-3s?
At the core of both plant- and animal-source omega-3s is a cluster of molecules called LNA. This alpha-linolenic acid is a long-chain fatty acid that comes mainly from plant foods like walnuts, flaxseed, and green leafy vegetables. When your body absorbs fats containing LNA, enzymes convert some of it into longer, more highly polyunsaturated omega-3s called EPA and DHA. These desirable omega-3s are more beneficial to your health, but your body needs about ten LNAs to make one EPA. Fish, on the other hand, contains little LNA, but is rich in EPA and DHA. Eating fish simply means that your body doesn’t have to work so hard converting fatty acids. Fish is your most accessible and concentrated source of EicosaPentaeonic Acid and DocosaHexaeonic Acid.


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What is the difference between long-chain and short-chain omega-3s?
Not all omega-3s are created equal. There are "long-chain" and "short-chain" omega-3 molecules. The distinction refers to the number of carbon atoms that comprise them. The shorter chains contain 18 carbon atoms (Alpha linolenic acid-ALA), while the long contain 20 (Eicosapentanoic-EPA) or 22 (Docosahexanoic-DHA). Short chain omega-3s are contained in vegetable and plant sources such as walnuts, flaxseed oil and leafy green vegetables. Since the human body requires the long-chain forms, vegetable source omega 3s are of relatively limited nutritional value. While some may be converted to the longer form, the process is inefficient, with only about 5% or so ultimately being converted. The conversion efficiency is dependent upon diet and the availability of enzymes required to complete it.

For this reason it is important to eat food sources of the long-chain omega-3s like cold water fish. EPA has anti-inflammatory properties, and is more relevant to regulating mood than DHA. DHA, however, is also key for healthy cells and is found in high concentrations in the brain, retina and sperm, and is especially crucial for pregnant and nursing women and infants.


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What are antioxidants and how do they benefit my health?
Antioxidants are dietary nutrients that help prevent the cell and tissue damage caused by free radicals in the body. Free radicals are highly reactive, unstable molecules that cause oxidative stress, and can lead to degenerative diseases such as cancer and arthritis. Antioxidants fight oxidative stress by neutralizing free radicals. Naturally occurring fish oils contain good concentrations of Vitamin E, which is a powerful antioxidant. In wild salmon, the pigment that gives the fish its rich red color is also a very powerful antioxidant. Studies suggest that astaxanthin (as-tuh-zan’-thin) may be 100 times more powerful than Vitamin E at quenching free radicals. This antioxidant is also thought to be 10 times more effective than other carotenoids, like beta-carotene.


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What are the nutritional benefits of salmon?
An excellent source of protein, Alaska canned salmon is high in omega-3 fatty acids. It contains all the essential amino acids, as well as B-complex vitamins like niacin and riboflavin. According to the Alaska Seafood Marketing Institute, “Alaska canned salmon is rich in selenium, vitamin E, zinc and low-fat protein, all noted for strengthening immune systems.” They also note “the delicate, edible bones present in Alaska canned salmon are good to eat and high in bone-building vitamin D, calcium, magnesium and phosphorus.


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Is salmon low in fat or low in calories?
According to the Alaska Seafood Marketing Institute, a 3.5 oz. serving size of Alaska canned salmon contains 137-142 calories. Calories from fat: 54-60, which represents about 10% of the recommended daily allowance (RDA). Total fat: 6-7 grams, saturated fat: 1.5-1.9 grams.


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Is it true that some farmed fish is dangerous to eat?
We’ll leave that up to you to decide. According to the David Suzuki Foundation, farmed salmon can be dangerous to eat: “In an attempt to control disease and parasites among farmed salmon, powerful antibiotics and other drugs are dumped directly into open netcages. Salmon aquaculture uses more antibiotic per pound of "livestock" than any other form of farming. This largely unregulated use of antibiotics—the same drugs used to treat human infections—has already led to the development of drug-resistant "super-bugs". This poses grave risks not only to the wider marine ecosystem, but also to fish farm workers and to consumers of farmed salmon who may be affected by antibiotic-resistant bacteria.


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Why Trust Vital Choice?
Finding high quality Salmon can be difficult and confusing. Is it wild or farmed? Where was it caught? How has it been handled?

Few seafood retailers know the answers, and those that do may not be eager to provide them. Investigations by The New York Times and a leading product-testing consumer magazine revealed that much of the Salmon sold as “wild” is actually farmed fish: a fraud perpetrated to raise sellers' profits at the expense of consumers who lack the expertise to see (or taste) through it.

Vital Choice founder Randy Hartnell spent more than 20 years fishing for wild Alaska Salmon and other species. Added to the careers of other ex-fishermen among our executive staff, Vital Choice offers more than 50 years of relevant experience.

As a result, we know where to get the best, most carefully handled wild Salmon and seafood, at the best price possible. Less than 1% of all Alaska Salmon harvested meet our strict standards, so you can be sure that our fish represent the very pinnacle of flavor and freshness. The same goes for all of our sustainably harvested seafood.

Vital Choice is proud to have earned the endorsement of nutrition-savvy physicians like Nicholas Perricone MD, Christiane Northrup MD, Andrew Weil MD, William Sears MD, and Joseph Mercola MD.


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High Quality + Fair Prices = Good Value
The prices won't be as low as some retailers selling wild Salmon ... and that's what shoppers who seek high quality and real value will expect. Vital Choice earns about the same profit as most retail markets, but you enjoy seafood of much higher initial and delivered quality, at a perfectly fair price. Savvy Vital Choice customers order larger quantities, which provide very substantial savings.


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Unsurpassed Purity
Vital Choice seeks to support our customers’ well being, so they offer only the purest wild seafood possible: fish and shellfish that grow in the wild environment to which they are so superbly adapted, free of the antibiotics, pesticides, synthetic coloring agents, and genetically modified organisms (GMOs) used commonly in fish farms. The seafood is tested regularly by independent labs, and the results show that it is free of harmful levels of mercury and other industrial contaminants. Longer-lived predator species such as Halibut and Tuna accumulate mercury over time, so they select only the smallest of the catch to ensure optimum purity. See a comparison of mercury levels here.


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The Flash-Frozen Advantage
As Jane Brody, famed food/nutrition columnist for The New York Times once wrote, "The freshest seafood is that which has been frozen shortly after harvest and remains that way until cooked."

Vital Choice seafood is processed and flash-frozen hours within hours of harvest, and stays frozen solid until it arrives at your door on dry ice, thereby preserving the fresh-caught flavor, appearance, texture, and nutritional quality of our premium quality fish and shellfish.

The “fresh” fish in most markets is rarely in the ideal condition that label implies. And while many supermarkets sell previously frozen fish, it may not have been frozen quickly post-harvest, and typically languishes, thawed, in a display case for hours or days, exposed to air and light: conditions that foster bacterial growth and render delicate omega-3s rancid very quickly.


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Organic and Kosher Certification
Fish and other seafood are not currently part of the official organic certification process. All of Vital Choice's other foods are certified organic under the rules established by the US Department of Agriculture. In addition, many Vital Choice products are certified Kosher by respected, credible organizations like OU, “Square K”, and Earth Kosher.


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Superior Salmon, Naturally
Unlike penned, grain-fed, flaccid-fleshed farmed Salmon, Vital Choice wild Alaska Salmon spend several years feeding on the sea’s natural foods and straining against the strong, cold currents of the North Pacific before migrating thousands of miles to the headwaters of their birth rivers.

Of the millions of young Pacific Salmon that begin this demanding ocean odyssey every year, only the strongest, healthiest fish will reach harvest age. This is why wild Salmon offer flavor, texture and nutritional profile far superior to any farm-raised fish. And we select Vital Choice offering from among the one percent of sustainably harvested wild Salmon that meet our strict quality standards.


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Wild Salmon vs. Farmed: Environmental and Purity Issues
Aquaculture is an increasingly important source of seafood, and we do not oppose fish-farming when it is practiced sustainably.

But the environmental sustainability of current Salmon farming operations is doubtful, and the nutritional profiles of their products appear inferior.

Vital Choice fresh-frozen wild Alaska Salmon live their entire lives free to roam the open ocean, and are only harvested as they approach the end of their four-year life cycle. We guarantee that all our fish come from carefully managed, sustainable fisheries.

Alaska Salmon are endorsed as a “Best Seafood Choice” by leading environmental organizations, including the Marine Stewardship Council, Environmental Defense, the Blue Ocean Institute, the Monterey Bay Aquarium and many others. In contrast, farmed Salmon are typically rated “Avoid.”

All fish and animal foods contain at least some traces of the industrial contaminants found everywhere in today’s environment, but farmed Salmon contain levels of PCBs and dioxins far higher than any other fish or animal food tested. (While even these comparatively high levels of PCBs and dioxins are vanishingly small, it only makes sense to minimize intake.)


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Wild Salmon vs. Farmed: Nutritional Distinctions
The nutritional drawbacks of farmed Salmon receive far less attention than their environmental disadvantages.

The "Omega Ratio" advantage of wild Salmon
Wild and farmed Salmon contain comparable amounts of the omega-3 fatty acids that make fish such healthful food. In fact, farmed Salmon may contain somewhat higher levels of omega-3s.

Unfortunately, the omega-3s in farmed Salmon come from feeding them fish meal or fish oil derived from mass harvesting of small fish nearer the bottom of the marine food chain: a practice with alarming implications for the future of the marine ecosystem.

And, compared with wild Salmon, typical farmed Salmon contain much higher levels of omega-6 fatty acids, which already occur in extreme excess in typical Western diets: most Americans consume about 30 times more omega-6 fatty acids than omega-3s. Experts recommend consuming no more than four parts omega-6s to omega-3s: that is, an intake ratio of 4:1 or lower, instead of the typical 30:1 ratio.

When consumed in such excessive amounts, omega-6 fatty acids blunt the benefits of omega-3s to a very substantial extent and can promote chronic, "silent" inflammation and the diseases associated with it, including heart disease, diabetes, senility, and cancer.

In fact, the intriguing results of a Norwegian study suggest that consuming standard farmed Salmon, raised on diets high in omega-6 fatty acids, raises people’s blood levels of the inflammatory chemicals linked to increased risk of cardiovascular disease, diabetes, Alzheimer’s and cancer (Seierstad SL et al 2005).

Salmon farmers claim they’re striving to reduce the omega-6 content of farmed Salmon feed, but tests conducted in 2005 show that average wild Salmon offer a desirable omega-3/omega-6 ratio of 10:1, while farmed Salmon have an average ratio of 4:1 or less (Hamilton M et al 2005).

And to the extent that Salmon farmers are able and willing to replace omega-6-rich vegetable oils and grains with costlier fish meal or fish oil, this will contribute to further over-fishing of species closer to the bottom of the marine food chain, with negative impacts throughout the oceanic ecosystem.

Vitamin D in Wild Salmon and Farmed
Research published in recent years makes it clear that vitamin D is a much bigger factor in human health than previously thought, reducing the risks of osteoporosis, fractures, and major cancers.

And new findings show that wild Salmon – especially Sockeye – are the best food sources available, by far. For example, while a cup of milk contains only 100 IU, there are 600-700 IU of vitamin D in a 3.5 ounce serving of Sockeye Salmon.

Farmed Salmon contain only one-quarter as much vitamin D as wild Salmon, according to independent tests by researchers at Boston University.


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Selecting Wild Salmon Helps to Save Wild Salmon
The Alaska Salmon fishing industry is the chief economic force behind the preservation of wild Salmon. But in recent years it has been devastated by competition from the world-wide proliferation of cheap, nutritionally inferior, environmentally destructive farmed Salmon. As paradoxical as it may seem, to save wild Salmon it helps to choose it over farmed Salmon products.


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Support for Coastal Communities and a Sustainable Trade
Contributing positively to local fisher-folk, their families, and their threatened coastal communities and environment is so important to Vital Choice they consider it a key guiding principle. They are strongly committed to helping promote a sustainable social, ecological, and economic model for the harvesting and sale of wild Salmon, and donate a portion of our profits to advocacy organizations such as the United Fishermen of Alaska.


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Vital Community Connections: The Causes We Help Sustain
 Vital Choice contributes a portion of their net profits to the Weil Foundation, the Live Strong Foundation, The Monterey Bay Aquarium, the Natural Resources Defense Council, and other causes devoted to improving the health and well being of people and the planet that sustains us.


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