On Thursday 6th October the BBC reported that “omega-3 levels in farmed
salmon have halved over the last five years”. That doesn’t apply to Loch Duart
where our omega-3 levels remain high. In fact our results are considerably
higher than the stated average for farmed salmon in the BBC report.

Loch Duart commissions the Nutrition Analytical Service at the University of
Stirling's Institute of Aquaculture to carry out fatty acid analysis on our salmon
for the EPA + DHA components indicating the omega-3 content. This year they
analysed three samples of our salmon and the results averaged 2.7g of
EPA/DHA on a 130g portion of Loch Duart salmon.

Therefore one single 130g portion of Loch Duart salmon would contain the
equivalent of 90% of the weekly recommended requirement of 3g EPA + DHA.

Sustainability

At Loch Duart we believe in feeding our salmon a diet which is close to the
natural diet of wild salmon. In the wild, salmon eat small fish, also krill, squid
and shrimp. Our challenge is to reproduce this diet without putting extra
pressure on the sea’s resources. Our sustainable choice for replicating this diet
is to use the by-product of the Icelandic capelin fishery for any fishmeal. Any
marine ingredients used in Loch Duart salmon feed are certified to the
International Fishmeal and Fish Oil Organisation Responsible Supply Standard.

The capelin is a small, bony fish which shoals in Icelandic waters and is
processed for its roe which is highly prized in a number of countries. This
fishery is strictly and sustainably managed. Through an exclusive partnership
with Isfelag, the Icelandic fishing company, Loch Duart has access to the rest of
the capelin - a by-product with high nutritional value.

Our feed policy, low-density rearing, fallowing and other environmentally friendly
practices make Loch Duart salmon a little more expensive and we think it is
worth it. Our feed policy delivers a great tasting salmon, served by name in
leading restaurants all over the world, with positive benefits in human nutrition.
Let’s ponder on the importance of omega-3 in our diet:

The importance of EPA and DHA

EPA and DHA are extremely important elements of human nutrition, with oil-rich
fish such as salmon, herring and mackerel being excellent sources of these
important nutrients. The many benefits of consuming EPA and DHA are well
recognised, especially in relation to heart health, inflammatory disease and
brain and nerve development, with over 5,000 scientific papers published on the
subject. Internationally, many advisory bodies recommend the consumption of
EPA and DHA-rich oily fish as part of a healthy balanced diet.

The BBC Science report (http://www.bbc.co.uk/news/science-environment-
37321656)