As salmon feed becomes more sustainable, the level of omega-3 long-chain fatty acid levels in farmed Atlantic salmon have fallen over the recent years.
A study published at Stirling University and led by researcher Douglas Tocher compared the fatty acid composition of more than 3,000 Scottish Atlantic salmon farmed between 2006 and 2015.
"Farmed salmon are second only to mackerel as a source of the beneficial long-chain omega-3 (EPA and DHA) in our diet," said Tocher. "They are generally at least twice as high as wild salmon."
However,
