Observatoire des droits humains (anglais seulement)

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

(Version anglaise seulement)

par 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…

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