The New York Times has confirmed all species of salmon contain valuable health benefits and that it is unnecessary for consumers to agonize over species selection when purchasing the fish, despite varied perceptions regarding the nutritional differences between wild-caught and farmed salmon.
The article, published in the newspaper’s 8 January edition, quoted researchers expounding on the health benefits that all species of salmon contain, highlighting that all types of salmon have lower environmental footprints compared to most other animal-based sources of protein.
“The focus is usually on omega-3s, but it’s the whole package that makes salmon so healthy,” University of Stirling Institute of Aquaculture Lecturer Matthew Sprague said…