Investigation of the nutritional composition of different types of salmon available to Canadian consumers

Salmon is regarded as an excellent source of nutrients and there are numerous choices in the types of salmon available. In North America, nutritional labelling for fresh seafood is not required. The lack of nutritional information may be confusing to some consumers when selecting a product for specific health benefits. The aim of this study was to examine the nutritional composition of different types of salmon fillets that are commonly available to Canadian consumers, which included different species, wild and farmed, organic, and environmental sustainability certifications. Six types of salmon were analyzed: farmed Atlantic, farmed organic Atlantic, farmed organic Chinook, wild Chinook, wild Pacific (pink), and wild Sockeye. Protein, fat, fatty acids, amino acids, potassium, iron, cholesterol, and mercury were analyzed. Wild Pacific was the most dissimilar salmon type, due to high moisture content (79%), and lowest fat (0.8%) and fatty acid content, compared with all salmon types. Protein and fat were highest wild Sockeye, wild Chinook, and farmed Atlantic salmon. DHA and EPA were highest in wild Sockeye (81 mg/g) and wild Chinook (79 mg/g), and lower in farmed organic Chinook (23 mg/g), farmed Atlantic (20 mg/g), farmed organic Atlantic (16 mg/g), and wild Pacific (10 mg/g). Mercury was highest in farmed organic Chinook (0.3 μg/g) and lowest in farmed Atlantic (38% lower) and farmed organic Atlantic. Considering nutrient profiles as multivariable, PERMANOVA revealed significant differences due to salmon type, and whether it was wild or farmed, organic or non-organic, certified or not certified. Wild Sockeye and Chinook were found to be the most nutrient-dense and have the highest omega-3 content. However, for frequent consumption, farmed Atlantic salmon is an excellent option due to nutrient density, low mercury, affordability, and availability. This study is important as an indicator of the current nutritional status of various salmon products.