There is no doubt about it - eating wild Alaskan salmon, with its high protein, vitamin and mineral contents, is a good choice for a nutritious diet. The salmon here in southeast Alaska live in clean, cold waters and eat their native foods like zooplankton and shrimp. No polluted waters or fake fish pellets for these salmon –they are wild! The natural salmon that we catch is a wonderful food source that has been scientifically studied again and again with the same positive results: Wild Alaskan salmon is
good for you!

Alaskan wild salmon is a wonderful source of all the essential amino acids, including Omega 3s. These are critical for building and maintaining of our bodily tissues and have been continually proven to be good for your heart, bones and brain. Eating Omega 3s lowers the risk of coronary heart disease and certain cancers. It also increases bone mineral density which strengthens bones and helps to avoid fractures. More so, Omega 3s help reduce the symptoms of depression. Wild salmon is also a top provider of Vitamin E, a powerful antioxidant that lowers the risk of heart disease; it is low in saturated fats and high in Vitamins A, D, B6, B12, and many minerals. The following is a Nutritional Chart from the Alaska Seafood Marketing Institute describing some benefits of wild Alaska salmon:

Alaska Salmon Nutritional Information¹

If this sounds like a miracle food, it is! Eating wild salmon twice weekly, as recommended by the American Heart Association, will improve your overall health including your skin and hair. There are many ways to add our wild Alaskan salmon to your diet. View recipes

Rest assured, the wild Alaskan salmon we offer is truly a wild, natural food source. It is not farmed and thus does not contain risky levels of mercury, antibiotics, growth hormones or artificial colors.

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While compiling our thoughts about the health benefits of eating our wild Alaskan salmon we used the following sources:

¹Source: Values from USDA National Nutrient Database (www.nal.usda.gov/fnic/foodcomp), Release 17, 2004, Values for 100gm edible portion, cooked using dry heat unless otherwise noted. Omega-3 values represent the sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

American Heart Association. 2005. Dietary Guidelines. Available at http://www.americanheart.org

Foran JA, et al. 2005. Risk-Based Consumption Advice for Farmed Atlantic and Wild Pacific Salmon Contaminated with Dioxins and Dioxin-like Compounds. Environmental Health Perspectives 113(5): 552-555

Nettleton, Joyce. 1995. Omega-3 Fatty Acids ad Health. Springer

Pratt, Steven and Kathy Matthews. 2006. Super Foods Health Style: Proven Strategies for Lifelong Health. William Morrow

O’Brian, Chris. 2001. Something’s Fishy: Is eating Seafood a Risky Business? Delicious Living, Oct. ’01:36-41

Tallmadge, Katherine. 2004. Understanding Omega-3s. The Washington Post, March 24, 2004

Nursing. 2003. Fish Fight the Blues. Nursing, August 2003, 33:8

Better Nutrition. 2005. Omega-3 Fatty Acids. Better Nutrition, July 2005, 67:7

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