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