By Theresa Beer, Senior Communications Specialist

Did you know that ounce for ounce, salmon delivers more omega-3 fatty acids than most types of fish?

Health Canada recommends eating fish — especially oily fish such as char, herring, mackerel, salmon, sardines and trout — at least twice a week for its heart-protective benefits. Many of these fish are also good choices from a sustainability perspective, according to SeaChoice.

Omega-3 fatty acids can be destroyed by excessive heat when cooking. Baking, broiling, steaming and poaching is the best way to keep them. Smoked salmon is smoked at a low temperature and is usually higher in omega-3 fatty acids than cooked salmon.

Other oily fish that are in the most sustainable "green" category include: Arctic char, Atlantic mackerel, Pacific sardine and some species of farmed trout.

The revamped website highlights wild salmon recipes from some of the West Coast's most celebrated chefs.

Add some colour to your repertoire with three pepper wild salmon loaf. Add some spice by trying out chili grilled salmon with mango salsa.

February 4, 2016

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