Canada's Food Guide recommends that you eat at least two 75 gram servings (5 oz. or 1 cup) of seafood per week.
The use of low-fat preparation methods (e.g., raw, baked, poached) maximizes heart health benefits attained by consuming finfish.
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Finfish, such as salmon, are recognized as a nutritious source of food protein with positive health benefits associated with high levels of omega-3 fatty acids.
Regular consumption of salmon has been shown to reduce rates of heart disease, stroke, high blood pressure, depression, and Alzheimer's Disease, among other conditions.
Finfish also contain:
• Vitamin A and carotenoids, which function as antioxidants, thought to prevent cancer.
• B vitamins, particularly Niacin, and Vitamin D which helps the body absorb Calcium.
• Far less saturated fat than an equal portion of any other meat or poultry protein source.
Most seafood is lower in total and saturated fat and cholesterol than cuts of beef, pork or poultry. The use of low-fat preparation methods, such as baking or poaching, maximizes benefits attained by eating fish.
Strict Food Safety Standards:
Prince Edward Island's strict seafood safety regulations, programs, policies and inspection standards ensure that all seafood available to the consumer is as safe as possible to consume. This system includes monitoring, inspection, research, health-risk assessments an the ongoing development of regulations.
The commitment of our members to providing safe and wholesome aquaculture products has enabled them to work closely with those federal and provincial government departments responsible for food safety to establish a world-wide reputation for safe, quality products.