Why the salmon on your plate contains less omega-3 than it used to – and how the industry can address that

By Richard Newton, Lecturer in Aquaculture, University of Stirling
Dave Little, Professor of Aquatic Resources Development, University of Stirling

Farmed Atlantic salmon has become one of the most highly traded food commodities in the world, enjoyed for its versatility as much as for its health benefits. It has long been known that eating oily fish such as salmon is the best way to consume long-chain omega-3 fatty acids. These are essential for brain development, mental health…

Read complete article

~	How visionary Beach Boys songwriter Brian Wilson changed music – and my life

~	‘He stopped me from talking to male colleagues’: new research shows how domestic violence so often starts with isolation and control

~	Trump may try to strike a deal with AUKUS review, but here’s why he won’t sink it

~	What’s the potential effect of sanctions on Israeli ministers? Here’s what my research shows

~	After weeks of confusion and chaos, Tasmania heads back to the polls on July 19

~	Why are sunsets so pretty in winter? There’s a simple explanation

~	A new book seeks to understand what old age is for, but is this the right question?

~	What family firms like Rothschild can teach Canadian businesses about resilience

~	The leading risk factor for cancer isn’t what you think

~	‘Microaggressions’ can fly under the radar in schools. Here’s how to spot them and respond