date:May 14, 2014
acids EPA and DHA. This ability is greatest in the fish before smoltification. This is the process by which the salmon become physiologically able to move from freshwater to seawater, which occurs in nature when the fish follow river water out into the sea. It is this ability that scientists at the food research institute Nofima have used.
The scientists wanted to find out whether it is possible to retain the ability of farmed salmon to convert omega-3 fatty acids by delaying smoltification and