Salmon is a delicious and affordable protein - one that is also readily available and a healthy choice for Canadians at the kitchen table (where roughly 80% of Canadian families enjoy salmon once a month) or when dining out in search of culinary adventure.
It should come as no small surprise, then, that the Canada Food Guide labels salmon as a “part of a healthy eating pattern.”
For Canadians seeking healthy fats such as Omega-3s - associated with lower blood pressure, reducing inflammation, and a lower risk of cardiovascular disease - or interested in salmon because it is also associated with reducing depression and cognitive decline, there is no shortage of mental and physical benefits to this protein. The eating habits of Canadians are also pointing to an increased interest in salmon as shown in a recent Ipsos survey that found 67% of Canadians are willing to add or increase the amount of salmon in their diet.
Canadians who prefer proteins and produce that are farmed in Canada can also be reassured to know there are strict guidelines in place to ensure that Canadian salmon is of the highest quality.
Federal and provincial standards for salmon farming manage every aspect of ocean farms, from day-to-day operations and drug and pesticide approvals to food safety and land management. Canadian regulators also work closely with salmon farmers to ensure that these high standards are consistent and upheld. For these reasons, Canadians can be confident knowing that they are eating safe, high-quality salmon from responsible farmers.
Whether it is baked, fried, smoked, cured, raw, grilled, or braised, salmon is celebrated because it is easy to prepare and affordable - not to mention available fresh year-round.
While Canadians have no shortage of ways to prepare and enjoy salmon, we are also becoming increasingly aware of the important relationship between food production and sustainability. From our farms to your tables, salmon offers a sustainable, low-carbon-footprint protein that is as good for us as it is delicious.