Marine fish are an excellent source of omega-3 fatty acids which provide numerous health benefits. In this study, salmon was tested for fatty acid content due to its popularity as a food choice in the United States with an average consumption of 2.02 pounds per capita. Samples were analyzed from a variety of sources including store bought (aquaculture and wild) Atlantic salmon (Salmo salar) and sockeye salmon (Oncorhynchus nerka) to assess differences between wild caught, organic, and non-organic fish.  Non-organic fish are bred in small aquaculture environments and are fed prepared diets that are relatively high in corn or wheat which may affect their fatty acid profiles. Organic raised salmon are raised in pens with a smaller fish density, thus preventing the spread of disease and allowing a more natural living environment. These salmon are fed an organic diet consisting mainly of algae and do not contain antibiotics or hormones.  Due to the more natural environment and feed, it is likely the fatty acid content of organic raised salmon is comparable to its wild caught counterpart. Preliminary results suggest that the percent of omega-3 fatty acids were higher in organic-raised and wild-caught salmon relative to farm-raised salmon. Future work will focus on obtaining more replicates and determining omega-6 to omega-3 ratios of salmon from each source.  <br/>

Comparison of the fatty acid profiles of wild caught and farm raised salmon

249th National Meeting (2015)

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