Frequently Asked Questions - Vital Choice Wild Seafood & Organics

Shop Below or Call
800.608.4825 (24/7)

Home

INDEX

Shipping
Ordering
Order History
Pricing
Privacy and Security
Product Availability

Product Purity & Safety
Marine Stewardship Council
Nutritional Information
Kosher

Healthwise Buyer's Rewards
Recycling Containers
Newsletter

Cooking
Frozen Fish
Alaska Seafood
Canned Fish
Sablefish (aka Black Cod, Butterfish)
Salmon--Alaskan
Salmon--Canadian
Salmon--Smoked
Sardines
Scallops
Albacore tuna
King Crab
Other Species

Salmon Oil
Omega-3 Supplements
Health Sciences & Omega-3s

Blueberries
Organic Tea
Chocolate

Salmon--Farmed vs. Wild
Salmon--Line versus Net Caught
Quotations
Endorsements

Program for Affiliates

Back to page top

Alaska Seafood

Why is Alaska Seafood so superior?

Alaska is fish country. For thousands of years, the fishes of Alaska’s seas and rivers have supported human use, from fisheries used by Alaska’s indigenous Native peoples since prehistoric times, to today’s modern seafood industry. Alaska is home to abundant stocks of many species of fish, and offers some of the cleanest marine, freshwater, and upland habitats in the world.

Effective state and federal institutions manage fisheries that are productive and sustainable, clean and healthy. Alaska is the only State in the nation whose Constitution explicitly mandates that all fish, including salmon, shall be utilized, developed, and maintained on the sustained yield principle.

A series of unique attributes explain why seafood from Alaska’s wild fisheries consistently test very low in contanimants and are widely recommended as sustainably produced foods:

Alaska is thousands of miles away from large sources of pollution that can contaminate the human food supply in other parts of the world. These distances, combined with the earth’s patterns of circulation of water and air, help to ensure that Alaska’s own waters are among the cleanest in the world.
Alaska’s human population density is among the lowest of any in the United States, and lower than most places in the world.
Alaska has little heavy industry, and has strict regulations governing development activities, such as road building, mining, logging, and sewage treatment.
The State of Alaska Department of Environmental Conservation (ADEC) has a regulatory section dealing specifically with water quality. Water discharges, such as sewage and other potential pollutants, are closely regulated to ensure high water quality. In addition, ADFG requires prior approval for any in-stream construction activities in Alaska’s salmon streams through the authority of the Alaska statutes known as the “Anadromous Fish Act” (Alaska Statute 16.05.870).
Alaska also has a Forest Practices Act requiring buffer zones from logging along Salmon streams to prevent erosion and protect spawning and rearing habitat. Clean marine habitats produce pure seafood products.
Alaska’s marine habitats are extremely clean, and Alaska’s seafood is pure and remarkably free of contamination by pesticides, petroleum derivatives, PCBs, metals, and bacteria.

_____________________________________________________________________________________

Back to page top

Affiliate Program

Does Vital Choice have an affiliate program?

Information is available about our affiliate program here: www.vitalchoice.com/newaffiliate.

_____________________________________________________________________________________

Back to page top

Albacore Tuna

What is the difference between supermarket and Vital Choice custom canned troll-caught Albacore?

We purchase young, troll-caught Albacore from small-boat troll fishermen familiar to us, and we know exactly how and where the fish are caught and processed.

Mercury accumulates in tuna as they get bigger and older, so we select only the smallest troll-caught fish to ensure optimal purity. Not only does hook-and-line troll harvest attract the "cleaner" surface-dwelling juvenile fish, but it is also more sustainable than alternative methods.

In contrast, the Tuna sold by supermarket brands is generally "long-lined." This harvest method involves deploying a long submerged line with baited hooks, which tend to attract the larger, older fish having higher mercury levels. Long-lining is also less selective than trolling and results in greater by-catch of non targeted species.

Most canned Albacore found in supermarkets comes from very large canneries using assembly-line techniques to process huge quantities.

Albacore Tuna sold by the major brands generally comes from larger, leaner Albacore that has been cooked twice – once before canning to facilitate skinning and de-boning – and again after the fish is in the can. Because of the initial cooking, many natural juices, flavors, and healthful omega-3s are lost. The pre-cooked meat is then placed in cans with water, broth (which may contain "hidden" MSG or free glutamates), or vegetable oils before being cooked for the second time.

Younger, smaller, troll-caught Albacore like ours have more fat, but it is easier for big companies to work with the larger, leaner, long-line-caught Albacore in the assembly line environment. Starting out with leaner, older fish means that supermarket brands are deficient in flavor and omega-3s, compared with Vital Choice Albacore.

What is the time and temperature at which the tuna is cooked?

The 6 oz. tuna is packed raw to preserve all of it's natural oils and nutrients, and then cooked for 66 minutes at 250 deg. F.

What kind of olive oil and salt do you add to your albacore tuna?

To each can we add a small amount of "Real Salt" brand sea salt from Redmonds Minerals. Our extra virgin olive oil is from Spectrum Organics.

How much mercury is in your Albacore compared to other tuna?

Because we purchase only the smallest-of-the-small sustainably harvested albacore, it typically contains less than one-third the mercury found in commercially available alternatives. In addition to being the purest fish, young albacore also have the highest levels of omega-3s. This is in contrast to the larger long-line caught albacore, which are highest in contaminants and lowest in healthy fats. Furthermore, the larger fish are extensively processed (twice-cooked) in a manner that further diminishes the omega-3 levels in the product you buy. You will find more information about the mercury levels of common seafoods by visiting our "Purity" page or by clicking here.

_____________________________________________________________________________________

Back to page top

Blueberries

What do you mean by Wild and Organic

Let's look at this question from both the general and the specific standpoint. Our blueberries are USDA Certified as Organic. Under the National Organic Program (administered through USDA) there are very specific requirements for the certification of organic products. One of those many requirements is that NO chemical pesticides or fertilizers can be used in the production of any organic crop.

All growers and processors MUST be certified by USDA that their products comply with this standard. Chemicals are used in the production of some "wild" blueberries; however organic wild blueberries MUST come from wild areas that have been certified that NO chemicals have been applied. Not only for the current harvest season, but the standard is that NO chemicals can have been applied for the last 3 years to the area. This is to make certain that residual chemicals have had a chance to dissipate.

Our supplier has large areas set aside for only organic production, these barrens and forested areas are registered with his own organic certifying agent (USDA approved) and he must keep audit records that track his production back to the certified organic areas. This audit trail is checked annually by each USDA approved agent and by the USDA itself.

Do your blueberries need to be washed before being eaten?

Vital Choice wild organic blueberries are triple-washed during processing and therefore safe to consume directly from the bag. Occasionally a small twig or pebble may survive the washing process, but this is extremely rare.

What is the Latin name of your wild blueberries?

The Latin name of the lowbush Wild Blueberry is Vaccinium angustifolium.

Where are your blueberries grown?

Go to Blueberries Page

Lowbush Wild Blueberries thrive in the glacial soils and northern climates found in the coastal fields and barrens of Maine and Eastern Canada.
Wild Blueberries have grown naturally in this region for thousands of years. Native to North America, Wild Blueberries were well known to the earliest inhabitants. In fact, long before European settlers arrived in the New World, native North Americans had discovered many uses for the magical, irresistibly delicious Wild Blueberry.

_____________________________________________________________________________________

Back to page top

Canned Fish

How Long Will Canned Fish Keep?

Canned salmon, tuna, and sardines are fully cooked and will keep for several years. (The official expiration date is five years after the canning date.)

Some customers say that the flavor of canned salmon improves with age, and go so far as to cellar the best "vintages."

Opened tins may be kept in the refrigerator for a day or two. If you keep them much longer their fats will begin to oxidize and become rancid.

_____________________________________________________________________________________

Back to page top

Chocolate

What is the nutritional content of the bars?

Nutrition Facts
80% Extra Dark Organic Chocolate
Serving Size 1/2 bar (28g)

Amount Per Serving

Calories 165 Calories from Fat 120

% Daily Value*

Total Fat 13g 20%

  Saturated Fat 8g 40%

  Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 9g 3%

  Dietary Fiber 4g 14%

  Sugars 6g

Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Back to the Chocolate Page

_____________________________________________________________________________________

Back to page top

Commercial Friends

Can you recommend a good online source for grass fed beef, poultry and cheese?

We endorse US Wellness Meats, which shares our commitment to healthy, environmentally sustainable products and excellent customer service. We have had the pleasure of meeting principals John Wood and Dr. Michael Detweiler on numerous occasions and find them to be men of integrity committed to producing the healthiest, high quality meat, poultry and cheeses.

_____________________________________________________________________________________

Back to page top

Endorsements

How do I know I can trust Vital Choice?

Vital Choice began business in August of 2001 and in that fairly short time has earned endorsements from literally hundreds of health and wellness experts. To read what some of them have to say about us click here.

Where can I find the Essay Contest entries?

The Vital Choice essay contest entries are available by clicking here.

_____________________________________________________________________________________

Back to page top

Farmed Salmon

See "Salmon--Farmed vs. Wild"

_____________________________________________________________________________________

Back to page top

Fish Oil Supplements

See "Salmon Oil"

How does your Salmon Oil compare with Cod Liver Oil?

Salmon Oil and Cod Liver Oil contain similar levels of omega-3s and vitamin D, but are otherwise quite different:

Unrefined Vital Choice Sockeye Salmon Oil contains the powerful, red-hued antioxidant called astaxanthin, which is stripped out of refined Salmon oil supplements.)
Both oils contain equal amounts of vitamin D (about 340 IU per 1000mg).
Cod Liver Oil provides about 40% more vitamin A than Salmon Oil does (1,125 IU vs. 687 IU), but this is not an advantage. In fact, too much vitamin A may be unhealthful (see "Cod liver oil cautions", below).
Both oils contain about 20 percent saturated fat, and will therefore appear cloudy if refrigerated.
Both oils are low in omega-6 fats (no more than 10 percent).
Compared with our unrefined Sockeye Salmon Oil, unrefined Cod Liver Oil is likely to contain higher levels of contaminants, as explained in the UC Berkeley Wellness Letter excerpts below. See our Purity Page to learn why Sockeye Salmon (and its oil) is so pure.

Cod Liver oil cautions
Some experts, including John Cannell M.D., founder of the Vitamin D Council, are leery of cod liver oil because of its very high vitamin A content, which can be inherently unhealthful and can interfere with vitamin D.

These excerpts from the Cod Liver Oil fact sheet by the UC Berkeley Wellness Letter†† address the vitamin A issue and purity concerns:

"Cod liver oil, bottled or in capsule form, has its own special problems. Just one teaspoon [4,000mg] of cod liver oil has 4,500 IU of A, for instance, and the standard dose is one to three teaspoons a day [i.e., 4.500 IU to 13,500 IU]. Capsules of cod liver oil contain less oil, but the vitamin can still add up, especially on top of the amount you get from foods and from a multivitamin, if you take one."
"Recent studies have found that as little as 6,000 IU of vitamin A daily can interfere with bone growth and promote fractures. And women of childbearing age should not exceed 10,000 IU of vitamin A because of the risk of birth defects."
"Cod liver oil is made from livers, of course. The liver is a filter, so toxins (such as PCBs) get concentrated there. Thus cod liver oil is more likely to be contaminated than other fish-oil supplements. If you want to try fish oil supplements, avoid cod liver oil — and talk to your doctor first."

Nutrients per 1000 mg: Salmon Oil vs. Cod Liver Oil
Note: The nutrient data for Salmon Oil come from independent lab tests on our own oil. The vitamin A and D data for Cod Liver Oil comes from UC Berkeley and the NIH Office of Dietary Supplements respectively. (The USDA nutrient database figures for vitamin A and D are obviously and egregiously erroneous.)

Omega-3s per 1000 mg

Vital Choice Sockeye Salmon Oil – 200 mg total omega-3s*.
This total includes about 153 mg of the two key omega-3s (80 mg EPA + 73 mg DHA), plus other omega-3s (octadecatetraenoic acid, docosapentaenoic acid, alpha-linolenic acid, and eicosatrienoic acid).
Cod Liver Oil – 180 mg total omega-3s**. This consists almost entirely of the two key omega-3s for human health (69 mg EPA + 110 mg DHA).

*Covance Laboratories, Inc.; Average of two years’ test results. **USDA Nutrient Database

Vitamin D per 1000 mg

Vital Choice Sockeye Salmon Oil – 113 IU*
Cod Liver Oil – 113 IU†

Vitamin A per 1000 mg

Vital Choice Sockeye Salmon Oil – 687 IU*
Cod Liver Oil – 1,125 IU††

Nutrients per teaspoon: Salmon Oil vs. Cod Liver Oil

Omega-3s per teaspoon (1 tsp = 4,000mg)

Vital Choice Sockeye Salmon Oil – 266 mg total omega-3s*.
This total includes about 204 mg of the two key omega-3s for human health (106 mg of EPA + 98 mg of DHA), plus other omega-3s (octadecatetraenoic acid, docosapentaenoic acid, linolenic acid, and eicosatrienoic acid).
Cod Liver Oil – 259 mg total omega-3s**. This consists almost entirely of the two key omega-3s (95 mg of EPA + 151 mg of DHA).

*Covance Laboratories, Inc.; Average of two years’ test results. **USDA Nutrient Database

Vitamin D per teaspoon (1 tsp = 4,000mg)

Vital Choice Sockeye Salmon Oil – 452 IU*
Cod Liver Oil – 453 IU†

Vitamin A per teaspoon (1 tsp = 4,000mg)

Vital Choice Sockeye Salmon Oil – 2,740 IU*
Cod Liver Oil – 4,500 IU††

*Covance Laboratories, Inc. Rounded average of 3 samples. Our Salmon Oil is tested annually for nutrients and contaminants. Per 1000mg (3/4 teaspoon) our Sockeye Salmon Oil contains 600mg total omega-3s (including 240mg EPA and 220mg DHA), 340 IU of vitamin D, and 687 IU of vitamin A. These figures will vary by season, and will updated as we receive new test results.
**USDA Nutrient Database (http://www.nal.usda.gov/fnic/foodcomp/search/)
†NIH/ODS vitamin D monograph (http://ods.od.nih.gov/factsheets/vitamind)
††The UC Berkeley Wellness Letter cites a figure of 4,500 IU per teaspoon (see http://www.wellnessletter.com/html/ds/dsCodLiverOil.php). Some brands claim only 500-800 IU per teaspoon.

_____________________________________________________________________________________

Back to page top

Frozen Fish

How long will frozen fish keep?

This will vary by freezer. We hold our flash-frozen fish at a constant -10° F, which is substantially colder than most home freezers. In this optimum environment, properly packaged flash-frozen fish will keep for a year or more.

If you have a good quality freezer that maintains a stable sub-zero temperature, your vacuum-sealed fish will retain its quality for many months as well. On the other hand, if your freezer is the "frost-free" type or the air tight seal of the package is lost, optimum storage time will be less.

Frost-free freezers repeatedly cycle through thawing temperatures, which is hard on the stored contents and shortens optimum storage time. (This is also why they tend to thaw ice cubes, spoil ice cream, and use more electricity than conventional freezers.)

We recommend that storage periods be limited to 4 weeks in these types of freezers.

What is the best way to thaw frozen fish?

In its original packaging, thaw frozen fish under a stream of cold running water or in a basin of cold, clean water. The fish is properly thawed and ready to cook when it has just become pliable. Don’t worry if it still contains ice crystals or seems slightly frozen.

You can also thaw frozen fish on the bottom shelf of your refrigerator, providing you check on its progress. Never thaw fish by setting it out at room temperature, by submerging it in hot water, or by defrosting it in a microwave oven.

My fish arrived partially thawed; can I refreeze it?

Although we ship our Wild Red fillets with dry ice, it is not uncommon for it to evaporate in transit. The key to the preservation of both the quality and nutritional value of the salmon is in the vacuum sealed pouch. This vacuum prevents the loss of nutrients and moisture from the salmon. In fact, provided that it is still cold to the touch, the salmon may be safely returned to a frozen state with no perceptible loss of quality.

What is flash freezing?

Flash-freezing is an accelerated process in which fish are frozen immediately after they’re harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days.

By minimizing the timeframe between harvest and production, flash-freezing “captures” the salmon at its peak of perfection. At Vital Choice, we hold our flash-frozen fish at a constant -10° F, and then pack it in dry ice before shipping.

Why is flash freezing better?

Flash-freezing maintains the “look and feel” of salmon, without the use of artificial preservatives. It also helps fish resist freezer burn, for a much longer shelf life. Flash-freezing locks in the nutrition, texture, and flavor that you would expect from premium wild salmon. In addition, the individual vacuum-packed portions are very convenient. The benefits of flash-freezing might best be summed up by the following observation: “a fresh-caught fish is like a melting ice cube, its quality can not be improved, only maintained.”

"The freshest seafood is that which has been frozen shortly after harvest and remains that way until cooked."

--Jane Brody, Author, New York Times Nutrition Writer

Does freezing alter the flavor or texture of the fish?

Properly frozen and stored salmon will be virtually indistinguishable from fresh salmon to all but the most distinguishing palates. It is a common myth that fish quality suffers more than other meats when frozen. This is because the fats in poorly packaged fish may oxidize and become rancid. In addition, "self-defrosting" freezers common today are notoriously bad storage environments for fish. They remain frost-free by going through a regular thawing cycle that can wreak havoc on the fish or other food stored within--ever notice how ice cubes stored in a self-defrosting freezer tend to evaporate and/or taste funny? The best place to store fish is a good quality chest or upright freezer capable of maintaining a stable sub-zero temperature. Vital Choice fish is vacuum sealed in heavy plastic packaging and stored at a constant -10 degrees F. or colder. Our numerous Testimonialsshould reassure you that our previously frozen salmon will be every bit as flavorful as fish that were just-caught!

What is dry ice?

Caution: Keep Dry Ice away from children if they cannot be closely supervised at all times.

Dry Ice is frozen carbon dioxide, a normal part of our earth's atmosphere. It is the gas that we exhale during breathing and the gas that plants use in photosynthesis. It is also the same gas commonly added to water to make soda water. Dry Ice temperature is extremely cold at -109.3°F or -78.5°C.

HANDLING DRY ICE
Always handle Dry Ice with care and wear protective cloth or leather gloves whenever touching it. An oven mitt or towel will work. If touched briefly it is harmless, but prolonged contact with the skin will freeze cells and cause injury similar to a burn.

BURN TREATMENT
Treat Dry Ice burns the same as a regular heat burns. See a doctor if the skin blisters or comes off. Otherwise if only red it will heal in time as any other burn. Apply antibiotic ointment to prevent infection and bandage only if the burned skin area needs to be protected.

COUNTERTOPS
Do not leave Dry Ice on a tiled or solid surface countertop as the extreme cold could crack it.

DISPOSAL
Unwrap and leave it at room temperature in a well-ventilated area. It will sublimate from a solid to a gas.

Information adopted from www.dryiceinfo.com

_____________________________________________________________________________________

Back to page top

Healthwise Buyer Reward Program

What are the HEALTHWISE Program Details?

Get “HealthWise” ... and save!
Earn rewards with our popular HealthWise “frequent shopper” rewards program … the more you spend, the more you get back!

Here's how it works:

The next time you check out an order, enter the code HEALTHWISE in the Gift Codes box under your cart.
As our thanks for signing up, you will receive a 5% discount on this first HealthWise order.)
You will then have 1 year – your personal “HealthWise Year” – in which to place 8 more qualifying* orders.
Once you've placed 9 orders, you will receive a HealthWise Reward Certificate equal to their average total before shipping. For example, if you place 9 orders averaging $135 each you will receive a $135 HealthWise Reward Certificate.
Every year, your new HealthWise Year will start automatically on the date when you first entered the HealthWise code. We call that your “HealthWise Anniversary”, and we'll display the date in your Account for easy reference.
Your HealthWise Reward Certificate provides a unique Code to enter the next time you check out an order. If that order doesn't use up your HealthWise Reward, we’ll apply it to later purchases, automatically.

*Shipping charges – and Orders that include other discounts, free gifts, or codes – do NOT count toward HealthWise rewards; see Restrictions, below.

Go to the HealthWise Rewards Program page to find out more and to begin your HealthWise Rewards Program

Why won't my HEALTHWISE code work?

_____________________________________________________________________________________

Back to page top

Health Sciences & Omega-3s

Does cooking harm the omega-3s?

Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. Freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. On the other hand, deep-frying, with its very high temperatures, could destroy some omega-3s, as well as increase the total fat of your meal. Blackening salmon by high-temperature sautéing could also lower the omega-3 content.

The best way to preserve omega-3s and keep down your total fat intake is to bake, broil, poach, steam or grill salmon just to the point of doneness you prefer (moist and tender inside is best), with no added fat. (When cooking, if you think it's almost done--it's done!)

Adapted from DrWeil.com

Why is fish called "Brainfood"

The human brain is more than 60% fat! The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by the diet. The fats essential for optimal brain activity are the omega-3 fatty acids: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and, to a lesser extent, alpha linolenic acid (ALA).

The omega-3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions ranging from depression and bipolar disorder to schizophrenia, Alzheimers, chronic fatigue syndrome and stress. Today's society is relatively deficient in these powerful brain building omega-3 fatty acids.

Gone are the days of eating simple diets full of fish, seeds and nuts; our diets are now full of processed foods that are lacking in the good, essential fats. To ensure you are receiving sufficient quantities of omega-3 fatty acids, fatty, cold water fish, such as salmon, mackeral, tuna, sardines and anchovies should fill your plate, as well as other valuable omega-3 sources derived from oil-bearing nuts and seeds, such as walnuts, flaxseed and flax oil.

¤ The brain requires more omega-3 fatty acids than any other system in the body.

With sufficient quantities of EPA and DHA in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of EPA and DHA the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega-3s and could therefore negatively affect your mental health.

To build a healthy brain, eat fish!

What are fatty acids?

Fatty acids are the basic building blocks for all lipids. Fatty acids are the nutritional components found in dietary fats and oils, and are chemical "chains" consisting of carbon and hydrogen and ending with an acid group. Fatty acids vary in length and degree of saturation, and are generally up to 26 carbons long.

The specific chemistry of the fatty acid, including the number of carbons and double bonds, will affect how it functions in the body, including its health benefits. For more detailed information on fatty acids we recommend "Know Your Fats," by Mary Enig (available on our Book Links page).

What are unsaturated fatty acids?

Unsaturated fatty acids result when not all carbons in the chemical chain are saturated with hydrogen. This means that the fat molecule contains one or more double bond. The double bonds create "kinks" in the molecule, producing a fat that is fluid at room temperature.

Unsaturated fats are known as "good" fats because they help cellular function and promote heart health. There are two types of unsaturated fatty acids:

1. Monounsaturates - fatty acids that contain one double bond. These fats are fluid at room temperature. For example, oleic acid, which is found in olive and sesame oils.
2. Polyunsaturates - fatty acids that contain more than one double bond. These are the most fluid fats of all and include fats such as corn, soybean, and sunflower oils. Essential Fatty Acid oils also fall into this category.

What are saturated fats?

Saturated fatty acids result when all carbons in the chemical chain are "saturated" with hydrogen. This means that the fat molecule does not contain any double bonds.

Saturated fats are dense, solid fats that do not melt at room temperature - for example the white fat in beef and lamb. These are the so-called "bad" fats that are known to contribute to cardiovascular disease when consumed in excess.

What are triglycerides?

Both Saturated and Unsaturated fats are usually consumed in the form of Trigycerides, which consist of three fatty acids bound to a glycerol backbone. The attached fatty acids can be either the same or different. The presence of saturated fatty acids will result in a saturated fat; similarly, the presence of one or more unsaturated fatty acids will result in an unsaturated fat.

In the human diet, Triglycerides are by far the most abundant form of dietary lipids, constituting approximately 95% of total fat consumed. The remaining 5% is in the form of phospholipids, free fatty acids (fatty acids not bound to a glycerol backbone), cholesterol, and plant sterols. In addition, triglycerides are the predominant storage form of fat in the body.

What are DHA and ARA?

DHA (docosahexaenoic acid), an omega-3 fatty acid, is found in tissue throughout the body. It is the most abundant fatty acid in the gray matter of the brain and the retina of the eye, and is a key component of heart tissue. DHA is important for proper brain and eye development in infants and has been shown to support cardiovascular health in adults.

ARA (arachidonic acid), an omega-6 fatty acid, is the principal omega-6 in the brain and is abundant in other cells throughout the body. ARA is equally important for proper brain development in infants and is a precursor to a group of hormone-like substances called eicosanoids (e.g. prostanoids, leukotrienes and thromboxanes).

Eicosanoids are important in immunity, blood clotting and other vital functions in the body. Humans obtain ARA by eating common foods such as meat, eggs and milk, whereas DHA is found in a limited selection of foods such as fatty fish and organ meat. Both fatty acids occur naturally in breast milk and have proven health benefits that extend from prenatal development through adult life.

What are omega-3s?

Omega-3 fatty acids are carbon-based molecules essential for the optimal function of every cell in our bodies, yet we cannot manufacture them internally. Instead, along with vitamins, these essential nutrients can be obtained only in the diet.

Over the past century, people in developed countries, particularly in the United States, have largely eliminated omega-3 fatty acids from their diet. There is a great deal of evidence that this has had a very negative impact on the inner workings of many bodily systems, most notably the heart and the brain.

We are learning that restoring the body’s natural balance of omega-3s may improve a multitude of medical disorders, including coronary artery disease, major depression, and bipolar disorder (also called manic-depressive illness).

How do omega-3 fatty acids benefit my health?

The health benefits of omega-3 fatty acids were first discovered in the late 1970’s. Medical researchers began studying the marine-based diet of the Inuit to learn how these hunter-gatherer groups avoided such old-age infirmities as heart disease, stroke, and arthritis.

According to Dr. Andrew Stoll’s book The Omega-3 Connection, “the Inuit advantage was attributed to the very long-chain omega-3 fatty acids, EPA and DHA, found in their food staples of fatty fish and fish-eating marine mammals like whales and seals.” All sea creatures need EPA and DHA to keep their body tissues warm and elastic in icy waters. These anti-inflammatory properties can be measured in the human body as well.

Documented reports show that omega-3s play a beneficial role in reducing coronary artery disease, calming rheumatoid arthritis, and lessening depression.

What is the difference between plant- and animal-source omega-3s?

At the core of both plant-source and animal-source the omega-3s is a cluster of molecules called LNA. This alpha-linolenic acid is a long-chain fatty acid that comes mainly from plant foods like walnuts, flaxseed, and green leafy vegetables.

When your body absorbs fats containing LNA, enzymes convert some of it into longer, more highly polyunsaturated omega-3s called EPA and DHA. These desirable omega-3s are more beneficial to your health, but your body needs about ten LNAs to make one EPA.

Fish, on the other hand, contains little LNA, but is rich in EPA and DHA. Eating fish simply means that your body doesn’t have to work so hard converting fatty acids. Fish is your most accessible and concentrated source of EicosaPentaeonic Acid and DocosaHexaeonic Acid.

What is the difference between long-chain and short-chain omega-3s?

Not all omega-3s are created equal. There are "long-chain" and
"short-chain" omega-3 molecules. The distinction refers to the number of carbon atoms that comprise them.

The shorter chains contain 18 carbon atoms (Alpha linolenic acid-ALA), while the long contain 20 (Eicosapentanoic-EPA) or 22 (Docosahexanoic-DHA). Short chain omega-3s are contained in vegetable and plant sources such as walnuts, flaxseed oil and leafy green vegetables.

Since the human body requires the long-chain forms, vegetable source omega 3s are of relatively limited nutritional value. While some may be converted to the longer form, the process is inefficient, with only about 5% or so ultimately being converted. The conversion efficiency is dependent upon diet and the availability of enzymes required to complete it.

For this reason it is important to eat food sources of the long-chain omega-3s like cold water fish. EPA has anti-inflammatory properties, and is more relevant to regulating mood than DHA. DHA, however, is also key for healthy cells and is found in high concentrations in the brain, retina and sperm, and is especially crucial for pregnant and nursing women and infants.

How much omega-3 fatty acid should I consume every day?

The reason to take fish oil supplements is to get the long-chain, marine-source omega-3 fatty acids they contain. These omega-3s are much more valuable to the body, compared with the short-chain omega-3s in plants. The body only converts 5% to 10% of short-chain omega-3s into long-chain EPA and DHA omega-3s.

Each 1000 mg capsule of Vital Choice Sockeye Salmon Oil* provides about 160 mg of the two key omega-3s, and we recommend that adults take two to four capsules per day.

(Seek a physician’s guidance first if you are taking blood thinning drugs such as coumadin or high-dose aspirin.)

Our advice to take two to four capsules per day flows from the intake recommendations of the two scientific bodies with the greatest expertise in this area: the US Institute of Medicine (IOM) and the International Society for the Study of Fatty Acids and Lipids (ISSFAL)

The IOM recommends taking 260-400 mg of omega-3s per day (depending on gender). ISSFAL recommends taking 660 mg of omega-3s per day. Each 1000 mg capsule of Vital Choice Sockeye Salmon Oil* provides about 160 mg of the two key omega-3s, so you would need to take two to four capsules per day to meet the IOM and ISSFAL guidelines, as follows:

Number of capsules to meet ISSFAL’s omega-3 intake guidelines
BOTH GENDERS: Take four capsules of our Sockeye Salmon Oil per day to meet ISSFAL’s optimal daily intake level (660 mg).

Number of capsules to meet IOM’s omega-3 intake guidelines

MEN: Take three capsules of our Sockeye Salmon Oil per day to meet the IOM’s optimal daily intake level (400 mg).

WOMEN:Take two capsules of our Sockeye Salmon Oil per day to meet the IOM’s optimal daily intake level (260 mg).

We have greater confidence in ISSFAL’s recommendation that people of both genders take 660 mg per day because this organization represents the world's leading fatty acid researchers, including some members of the IOM advisory panel.

*Note: Unlike our Sockeye Salmon Oil — which is not refined in any way, and reflects the natural composition of salmon oil — conventional fish oil has been molecularly distilled and concentrated to contain unnaturally high levels of omega-3s.

Why are fish source omega-3s so important for pregnant and nursing woman?

Many studies indicate that the DHA component of the Omega-3 family is essential to early childhood brain and retinal system development. Omeg-3s are therefore believed to be essential to good health and normal development of both the fetus and newborn. Research indicates that children born to mothers consuming higher quantities of omega-3 rich fish are healthier at birth and exhibit higher IQs later in life, especially if the infant is breast fed for 6-8 months. It is important to understand that the beneficial long chain omegas-3s are found in fish, not vegetable source omega 3s like flaxseed oil. The following links will guide you to some fascinating reading about the importance of omega 3 fatty acids in maternal nutrition:

Essential Fatty Acids in Mothers and their neonates

Omega 3s and Infant Retinal Development

The Vital Role of Essential Fatty Acids for Pregnant and Nursing Women

We encourage you to visit the "Healthy Mom" page of our website for a great deal more important information on this topic.

What are antioxidants and how do they benefit my health?

Antioxidants are dietary nutrients that help prevent the cell and tissue damage caused by free radicals in the body. Free radicals are highly reactive, unstable molecules that cause oxidative stress, and can lead to degenerative diseases such as cancer and arthritis.

Antioxidants fight oxidative stress by neutralizing free radicals. Naturally occurring fish oils contain good concentrations of Vitamin E, which is a powerful antioxidant. In wild salmon, the pigment that gives the fish its rich red color is also a very powerful antioxidant.

Studies suggest that astaxanthin (as-tuh-zan’-thin) may be 100 times more powerful than Vitamin E at quenching free radicals. This antioxidant is also thought to be 10 times more effective than other carotenoids, like beta-carotene.

Are omega-3s and antioxidants available in other foods or in supplements?

Omega-3s and antioxidants are readily available in fruits, vegetables, and fish. Supplemental forms are also available, but studies show that food-source omega-3s are preferable to pills. Naturally occurring fish oils provide one of the most concentrated and accessible forms of omega-3 fatty acids.

What are the nutritional benefits of salmon?

An excellent source of protein, Alaska canned salmon is high in omega-3 fatty acids. It contains all the essential amino acids, as well as B-complex vitamins like niacin and riboflavin. According to the Alaska Seafood Marketing Institute, “Alaska canned salmon is rich in selenium, vitamin E, zinc and low-fat protein, all noted for strengthening immune systems.”

They also note “the delicate, edible bones present in Alaska canned salmon are good to eat and high in bone-building vitamin D, calcium, magnesium and phosphorus.” For more information, visit www.alaskaseafood.org

Is salmon low in fat or low in calories?

According to the Alaska Seafood Marketing Institute, a 3.5 oz. serving size of Alaska canned salmon contains 137-142 calories.

Calories from fat: 54-60, which represents about 10% of the recommended daily allowance (RDA). Total fat: 6-7 grams, saturated fat: 1.5-1.9 grams.

For more information, visit www.alaskaseafood.org.

_____________________________________________________________________________________

Back to page top

King Crab

Is the King Crab raw or cooked?

The king crab is fully cooked and need only be thawed and served cold or hot as you prefer.

What is the best way to cook king crab?

Handle the crab sections carefully, as the shells have sharp points! Once thawed, they are best enjoyed within 24 hours. Your king crab is fully cooked and may be served hot or cold. Please remember that crab meat is very delicate and that dry-heat cooking-such as baking, broiling and grilling-may yield mixed results. We highly recommend the steaming method below, which you'll find quick, simple and fool-proof.

Thaw crab in the refrigerator for a few hours. Place the split crab sections into a colander or veggie steamer, shell side down. Set colander into a pan above an inch or so of boiling water, cover, and steam for 5 minutes. Serve immediately with lemon wedges, drawn garlic butter, or sauce of your choice. Enjoy!

Search our newsletter archive for additional serving suggestions. (Use search keyword "crab").

Why aren't the king crab packages vacuum sealed?

The sharp spines on the red king crab shell may perforate the packaging, causing the loss of the airtight seal. As insurance against oxidization and freezer burn, the crab sections have been individually water-glazed, encasing them in an air-tight icy barrier. This protective barrier is fragile so the crab should be handled accordingly. We recommend that it be stored in its outer carton. Once the crab has been thawed, do not refreeze as the glaze will have been lost.

Where is your Red King Crab harvested?

Vital Choice purchases only sustainably harvested ALASKAN Red King Crab (Paralithodes camtschaticus), typically caught in the Bering Sea by vessels and crews operating out of Dutch Harbor, Alaska. This is the same king crab harvested by the boats and crews chronicled in the popular Discovery Channel TV series, "Deadliest Catch".

_____________________________________________________________________________________

Back to page top

Kosher

What is Kosher?

The word kosher is a variation of the Hebrew word meaning "fit" or "proper." Simply put, kosher foods meet the dietary requirements and are prepared in accordance to the Jewish Law.

The determination of kosher and non-kosher foods depends on two variables: the source of the ingredients and the status of the production equipment. Kosher certification, which is the guarantee that the food meets kosher requirements, revolves around both of the above criteria.

Kosher fish must have both scales and fins. Shellfish such as shrimp and lobster are prohibited, as well as some fresh fish such as swordfish, sturgeon, catfish and eel.

Which Kosher Organizations certify your products?

Our fresh frozen salmon, canned sardines, organic chocolate and tea are certified kosher by Rabbi Zecharyah Goldman, EarthKosher. www.earthkosher.com
Our canned salmon and tuna is certified kosher by Orthodox Union (‘OU’) www.ou.org
Our Ready-to-Eat pouched sockeye salmon is certified Kosher by Rabbi Moses Londinski of Kosher Services
Our berries are certified kosher by KOAOA www.kosher.org

Which of your products are Kosher Certified?

The following Vital Choice products are presently Kosher Certified:

Canned Products
Salmon, Alaskan (Orthodox Union)
Salmon, Canadian (Orthodox Union) (with two exceptions: the 3.75 skinless-boneless and 3.75 oz skinless-boneless, no salt added)
Salmon, Sockeye--Pouched (Square-K)
Sardines, All styles (EarthKosher)
Tuna, Albacore (Orthodox Union)

Frozen Products
All fresh-frozen salmon portons and fillets (EarthKosher)
Sablefish (EarthKosher)

Dark Chocolate (EarthKosher)

Frozen Fruit (Square K)

Marinade, Herbs & Spices (Orthodox Union)

Teas (EarthKosher)

Why aren't all your canned salmon products kosher certified?

Occasionally, in response to customer requests, we introduce very special, customized products unavailable elsewhere. Our 3.75 oz skinless-boneless canned sockeye salmon is an example. Because it was packaged at a different time and place than our regular canned salmon products, it was not authorized by the Orthodox Union to carry the kosher certification. Our intent is to try and achieve certification in the future. Please note that this is the same high quality wild sockeye salmon found in our other canned offerings, including the 6.5 oz skinless-boneless sockeye, which does carry OU kosher certification.

_____________________________________________________________________________________

Back to page top

Marine Stewardship Council

What is the Marine Stewardship Council?

Seafood is important for millions of people. The trouble is, our oceans are being seriously overfished. Unless action is taken some of our favorite fish may disappear from the seafood counter altogether. And it's not just our supper that's at stake: overfishing is damaging fishing industries and marine environments around the world.

The MSC is an independent, global, non-profit organization which was set up to find a solution to the problem of overfishing. The MSC was first established by Unilever, the world's largest buyer of seafood, and WWF, the international conservation organization, in 1997. In 1999 they became fully independent from both organizations and today are funded by a wide range of organizations including charitable foundations and corporate organizations around the world.

The MSC spent two years developing their environmental standard for sustainable and well-managed fisheries. This standard was put together following worldwide consultation with scientists, fisheries experts, environmental organizations and other people with a strong interest in preserving fish stocks for the future.

The MSC rewards environmentally responsible fisheries management and practices with their distinctive blue (or sometimes black) product label:

If you are concerned about overfishing and its environmental and social consequences you will increasingly be able to choose seafood products which have been independently assessed against the MSC environmental standard and labeled to prove it. This label will assure you that the product comes from a well managed fishery and has not contributed to the environmental problem of overfishing.

Which of your products are certified by the MSC?

Presently only our Alaskan salmon products, including our sockeye salmon oil carry the MSC Certification.

Why aren't more of your products certified by the MSC?

Vital Choice is deeply committed to supplying only sustainably harvested seafood. While currently only our Alaskan salmon and salmon oil carry the MSC certification, this does not mean that the other species are not sustainably harvested. Indeed all are, but they have yet to complete the process of certification, which is rigorous, costly and time consuming. As an example, last year Alaska pollock finally received the certification after three years and $500,000 in assessment fees. More here.

Vital Choice has opted to support the MSC and other marine environmental organizations because we believe it’s the right thing to do, regardless of whether or not it pays off in the short term. Unless the market demand for threatened seafood species subsides, they will continue to decline toward extinction. We wish to help raise awareness of the MSC so that more consumers will demand sustainably harvested seafood, and support the fishermen and companies that sell it. In turn, increased market demand will compel more producers to seek the MSC Certification, making the MSC “brand” more visible and the organization more vigorous and effective.

Several of our other species, including halibut, black cod, troll albacore, and Canadian salmon are reportedly in the "MSC pipeline." In the mean time you may rely on other highly regarded environmental organizations for reassurance that our other species originate from carefully managed fisheries. They are listed on our 'Sustainability' page located here.

_____________________________________________________________________________________

Back to page top

Where can I find back issues of your Vital Choices newsletter?

Our newsletter archive is accessible via the "Newsletter" link along the left-hand menu of our home page, or by clicking here.

Can I obtain a hard copy of your newsletter?

Unfortunately our newsletter is available on-line only, however it may be printed by clicking the "Printer Friendly Version" link at the bottom of every article. Once you have the printer friendly version before you, simply print it as you would any document.

Is it ok if I reprint your newsletter articles?

We do allow reprinting as long as proper credit is given to VitalChoice.com as the source of the article.

How can I find certain articles from past issues?

Visit our newsletter archive and utilize the 'search' feature, inserting keywords representing the subject you are trying to locate. The Newsletter archive is available via the "Newsletter" link along the left hand side of the home page, and at the bottom of the page, below the subscription sign-up box.

_____________________________________________________________________________________

Back to page top

Nutrient Information

Where can I find nutrition facts about your products?

Our Nutritional Information can be viewed by clicking the "View Nutritional Info" link located above the "ADD TO CART" option associated with each product. Please note that combination and sampler packages will not have this link. A summary of our seafood nutrition information is available via a link located at the lower right corner of our home page, or by clicking here.

For more detailed nutrient information we highly recommend the USDA Nutrient Data Laboratory which contains detailed nutrient information for thousands of foods.

How much Vitamin D is in your fish?

For the results of Vitamin D testing on our main seafood products click here. While we have yet to test all of our canned products, their Vitamin D content should be very similar to the fresh-frozen portions we submitted for testing.

How do the omega-3s in salmon compare to other species?

Click here for a chart of the average omega-3 levels of various seafoods.

What is the sodium content of your canned salmon?

The sodium content of our Traditional Style canned red salmon is approximately 270 mg per 1/4 cup serving. Our No Salt Added canned sockeye contains approximately 50 mg per 1/4 cup serving. (The recommended daily intake is 2400 mg).

Do you offer low sodium canned salmon?

Yes we do. Click here to order:

Are your fish organic?

Our fish are not certified organic and we don't ever make that claim. All "organic" really means is that the animal or plant raised under organic standards has been in a (reasonably) controlled environment its entire life, free of pesticides, growth hormones, GMOs, etc.

While there are some who think wild salmon should qualify as organic, by definition they could never meet the controlled environment standard--just as nothing raised on a farm by humans can be called truly natural or wild.

For an excellent read on what organic really means we highly recommend NY Times writer, Michael Pollan's article, "Behind the Organic Industrial Complex," which is available here (copy and paste to your browser window): http://www.mindfully.org/Food/Organic-Industrial-Complex.htm

What is the difference between sockeye, king and silver salmon?

All of our Salmon are 100% natural, sustainably harvested and pure. They differ somewhat by color, oil content and texture. The differences listed below are generalizations and may vary by region of origin.
For instance, Sockeye Salmon bound for a shorter river will be lower in oil content than those headed for a longer river. And some King Salmon may be comparable in color to Sockeye or less red than Silver, etc.

Color, from deepest red to lightest red
Sockeye • King • Silver

Fat content, from highest to lowest (average per 3.5 oz/100gm serving)
King (10.4gm) • Sockeye (8.6gm) • Silver (5.9gm)

Texture, from firmest to most delicate
Sockeye • Silver • King

Omega-3 content, from highest to lowest (average per 3.5 oz/100gm serving)
King (2.3gm) • Silver (1.3gm) • Sockeye (1.2gm)
Note: omega-3 content may vary by harvest region.

Vitamin D content, from highest to lowest (average per 3.5 oz/100gm serving)
Sockeye (687 IU) • Silver (439 IU) • King (236 IU)

Antioxidants (astaxanthin), from highest to lowest (average per 6 oz serving)
Sockeye (6.75mg) • King/Silver (4mg)

How much of the omega-3s are in the fatty gray meat beneath the skin?

According to Dr. Mary Enig, a world famous expert on fats, as much as two-thirds of the omega-3s in fish reside in the gray fatty layer beneath the skin.

However it is interesting to note that tests conducted by the USDA Nutrient Data Laboratory indicate that the flesh of sockeye salmon (for example) contain more than 1.2 grams of EPA and DHA per 3.5 oz (98 g) serving. This exceeds the 650 to 1000 mg recommended daily intake of omega-3s by more than 20%. So whether the gray fat is consumed or not, one is assured of getting a significant 'dosage' of EPA, DHA (and many other vitally important nutrients) with each serving.

How many of the omega-3 nutrients are located in the gray fatty layer between the flesh and skin?

While the gray fatty layer is rich in omega-3s, containg a third or more of the total amount found in the salmon, the flesh is also rich in these beneficial fats. One reason our 'Traditional Style' canned salmon is so much more popular than the skinless-boneless versions is that it is packed with the skin, so retains all of the healthy fats, as well as the full flavor and nutrients they impart.

While it's true that fat soluble impurities ingested by fish tend to concentrate in this fatty layer, Alaskan salmon consistently test free of hazardous levels of these contaminants. Knowledgable health experts agree that the benefits of consuming wild salmon greatly exceeds any associated health risks. For more on this click here.

Does salmon contain vitamin B-12?

Sockeye salmon is an excellent source of B-12. According to the USDA Nutrient Data Labs, it contains about 5.8 mcg per 100 gram (3.5 oz) serving. This is nearly 300% of the Recommended Daily Intake (RDI) for adults of 2 mcg/day. At this rate, a single 6 oz serving of our sockeye salmon would supply about 10 mcg or 500% of the RDI.

_____________________________________________________________________________________

Back to page top

Omega-3 Supplements

See "Salmon Oil"

_____________________________________________________________________________________

Back to page top

Order History

How can I view my order history?

You may view your order history at any time by selecting the “My Account” link located on the left hand menu. Enter your user name and password, then click the “View My Order History” link in the upper left hand corner.

Please note that web orders are immediately reflected, however orders placed by telephone or other means may not appear for a week or more.

_____________________________________________________________________________________

Back to page top

Ordering

May I pay by check?

A credit card is the fastest way to place and receive your order, but we will accept a money order or cashier's check if you would prefer to use them.

Send your order along with your preferred method of payment to:
Vital Choice Seafood
PO Box 4121
Bellingham, WA 98227

We will ship your order within two shipping days of receipt. Personal checks will be accepted but must clear our bank before your order can be processed.

_____________________________________________________________________________________

Back to page top

Other Species

What is Basa?

Basa or "Tra" is a type of farm-raised catfish typically imported from Viet Nam. We do not offer it because there are many nutritional, environmental and social problems associated with it. Click here to learn more.

_____________________________________________________________________________________

Back to page top

Pricing

Why is your pricing higher than supermarket prices?

There are several reasons which we have summarized below:

Free Shipping First of all, remember that shipping is included on orders exceeding $99. While some of our prices may exceed typical supermarket prices, ordering from us saves you the time, trouble and anxiety of searching out high quality fish. We'll deliver it to your door along with a 100% satisfaction guarantee! Many online competitors' prices will appear lower until the order is completed, at which time significant shipping charges are added. We prefer to spare you the surprise and let you know up front the entire cost of your order. (For shipping charges on orders below $99 click here.)

Apples and Oranges It is important to be sure that you're comparing "apples to apples." In April, 2005, NY Times writer Marian Burros reported that 80% of the so called "wild salmon" she purchased in area stores actually tested out as mislabled FARMED salmon (story here), some of which was priced at more than $28 a pound!And more than a year later, in its August, 2006 issue, Consumer Reports reported that its own investigation turned up similar widespread fraud (more here).
Is the salmon at your local supermarket truly wild? Is it skinless & boneless? Is it packaged in convenient freezer-ready meal-sized portions? Has the vendor selected only the purest sustainably-harvested fish? Most of the salmon sold in supermarkets is farmed salmon that is mass-produced in foreign waterborn feed lots subsidized by environmental degradation, a lack of regulatory oversight and low-cost labor. Wild salmon is different from farmed in many important ways. Visit our Links and Vital News pages for additional information.

Quality Costs More The old adage that "You get what you pay for" is especially true when it comes to salmon. To get a wild fish from the remote corners of Alaska to your plate in prime condition requires a lot of special care. Along the way there are many obstacles to quality that can interfere to diminish it. Consequently, there are only so many prime fish available and the law of supply and demand dictates that they will cost more. Unlike most supermarkets that are increasingly competing with one another to find any available wild salmon, Vital Choice standards are much higher. Our long history and close ties to the Alaskan commercial fishing industry give us a unique advantage in sourcing the best fish on your behalf, but they will never be the cheapest.
Worry Free Seafood To our knowledge we are the only seafood company that specifically targets the purest available fish and confirms their purity with routine testing by an independent lab. This is an expensive process which further contributes to our costs, but provides you with valuable purity assurances unavailable from other seafood vendors.

Your Health is Priceless
"Fish is health insurance and most of us lack enough coverage."
--Jean Carper, Author, Food, Your Miracle Medicine
It would be hard to think of another food that has as many proven health benefits as wild salmon. When considering the cost of Vital Choice products keep in mind the true value of what you're buying. Given the sky-rocketing cost of health care and pharmaceutical drugs, what is the value of optimum health? How much would you pay for improved heart, brain, eye and immune system health?
O health, health! The blessing of the rich! the riches of the poor! who can buy thee at too dear a rate, since there is no enjoying this world without thee? Be not then so sparing of your purses . . . as to abridge the natural course of life" --Ben Jonson: Volpone, II-1, 1605

Your time is valuable Our ultra convenient skinless-boneless products cost more to produce but save you time and trouble. With our ready-to-eat canned salmon and tuna, and quick-thawing frozen portions, a delicious healthy meal is always close at hand. Although packaging and express shipping perishable products add additional costs, consider how much time you save by having Vital Choice delivered to your door.

Don’t Be Fooled We have visited stores all over the country and seldom seen frozen wild Alaskan salmon comparable to our products. We were recently in a large natural foods store in New England that was selling dark-skinned frozen Alaskan coho steaks. Dark skin is synonymous with lower grade salmon. Supermarkets are able to get away with this because most of the time their customers aren't knowledgeable enough to distinguish between good and not-so-good fish. Too many mistakenly believe that "salmon is salmon" or "wild salmon is wild salmon." More so than with any other animal protein, salmon come in a vast range of quality grades, all of which are eventually sold to someone. It is most unfortunate when consumers experience inferior quality salmon because many will consider the poor flavor indicative of salmon in general and cease eating one of the healthiest and potentially most delicious foods available.

Hire Your Own Fishermen Company owners and managers Randy Hartnell and Dave Hamburg have spent much of their lives as Alaskan salmon fishermen. They take seriously their commitment to representing your best interests, viewing themselves as your link to the world of wild salmon. Randy and Dave are devoted to seeing that you always receive good value and top quality fish, which can't always happen at the supermarket.

The Hidden Costs of Cheap Food Vital Choice is committed to the goal of restoring economic viability to the wild salmon fishing business. Presently most other protein producers (cattle, hog and poultry farmers) are on the verge of bankruptcy. Many have already been driven there by the mega-corporations who forsake food quality to drive every possible penny out of production. Salmon farming is now exerting this same socio-economic pressure upon those who risk their lives to supply us with the healthiest protein on earth. It is vitally important that one not forget the hidden social, nutritional and environmental costs of cheap food.

Customer Commentary
"After receiving our first Vital Choice purchase of canned salmon, salmon fillets, and blueberries, we were thrilled! The quality of the salmon and blueberries far exceeded our wildest expectations in every aspect. The blueberries are like candy. I don't even have to add any sugar to my blueberry pie recipe, and my husband said he has never before seen or tasted salmon with such color and flavor. In addition, the quality of the customer service and shipping paralleled that of the products. We're on a tight budget, but it's worth every penny!" Lynn G. & David F., Bethlehem, PA

Which products offer the best value?

Our best values are achieved by selecting our larger package offerings. If you are unable to accommodate these larger quantities, we suggest you consider joining with a friend to share an order. In this manner you will both achieve the lowest cost per pound, qualify for free shipping (if your order totals $99 or more) and minimize packaging and transportation resources.

As for specific products, our full cases of (24) cans and whole sockeye sides (available on our 'Canned' and 'Fresh-Frozen' pages) represent our best values. We also routinely offer discounted bulk 5 pound packages of our various random-weight frozen salmon portions. When available, these can be found near our standard offerings as well as on our 'Special Offers' page.

_____________________________________________________________________________________

Back to page top

Privacy and Security

Is your website secure?

Rest assured we take your privacy very seriously. Vitalchoice.com utilizes a secure server to insure the safety of your credit card and personal information. Since we have been in business we have executed thousands of transactions and have never had a single credit card security issue. You may be interested to know that you can identify whether a web page you are on is secure or not by looking to your browser address window: secure pages will begin with "https://".

How do I know my credit card information will be safe?

Many people worry about using their credit card online, but when you learn the facts of online commerce, you will realize there is little to fear. Here are the answers to some of the most common on-line credit card usage questions.

Can my credit card information be stolen as it travels across the net?
Many people fear eavesdroppers will capture their credit card number as it travels across the internet. Actually, there is a much greater chance of someone copying your number when you use your card at a restaurant, store or whenever you give your number over the telephone. Some facts about internet safety: "Tapping" info off the internet requires some serious hardware, specialized software, and a wealth of knowledge, whereas tapping voice communication on your phone can be done by almost anyone with a few dollars in parts from Radio Shack.

Most online businesses, including Vital Choice, use SSL (Secure Socket Layer) encryption for their credit card processing. This means your number is scrambled on your own computer before it is sent out, and is un-scrambled only at the destination computer. In theory, this encryption can be broken, but it takes thousands of computers running for thousands of hours to do so. This would be too expensive to justify decrypting your number. If a business were to take advantage of your number and make unauthorized charges on it, you can make a chargeback, which is described below.

You can charge me too much / twice / etc.
Unauthorized charges could be made by anybody who has taken your number, such as shop clerks, mail order firms, and so forth. What protects you and keeps them from doing this is the chargeback security built into the credit card system itself. For any credit card transaction, the burden of proof that the purchase ever took place is on the merchant and not on the customer. Such proof would include a piece of paper with your signature on it. But when you order online, you never use your signature! This means, that the merchant really doesn't have any solid proof of your purchase or order. So if you find an unauthorized charge to your credit card, you can always contact your credit card company and ask for a chargeback. Especially in the case where you have not used your signature, most credit card companies have a "no-questions-asked" policy. The money is withheld from the merchant, and the burden of proof is now on him, that you indeed made the purchase. There has been a tremendous increase in the number of merchants who have been scammed by crooks who place fraudulent orders using stolen credit card information. Unfortunately, merchants are not provided the same protection as consumers when it comes to credit card fraud. In fact, the risk in online ordering is with the merchant, not with the customer.

You can take my credit card number and give away / sell / etc.

Like all businesses, Vital Choice is heavily reliant upon our reputation to survive and prosper. We have everything to lose and nothing to gain by allowing your credit card to be used for unauthorized activities.

Conclusion Vital Choice has many customers call to order our products because they are afraid to order online. We hope this information will help you better understand how online ordering is not only safe, but actually safer than other ordering methods.

_____________________________________________________________________________________

Back to page top

Product Availability

Are your products available in grocery stores?

Presently Vital Choice products are only available over our website at vitalchoice.com, or through a number of carefully selected affiliate sites. If and when this changes we will announce it in our monthly newsletter, Vital Choices. (You will find the Newsletter sign-up form at the bottom of our Home page.)

_____________________________________________________________________________________

Back to page top

Product Purity & Safety

What is the mercury and PCB content of your products?

Click here to view a chart summarizing the relative mercury levels of various seafood species, including ours.

Click here to view a chart summarizing the relative PCB levels of various foods, including wild and farmed salmon.

Average methyl mercury levels in our Albacore Tuna are far below the FDA's recommended "action level" of 1 ppm, and less than one-third of the 0.5 ppm average amount recently found in a sampling of supermarket canned Tuna: "Albacore accounts for about one-third of all canned tuna sold in the U.S. and MPP's independent testing found that mercury levels in white [Albacore] canned tuna averaged over 0.5 ppm." www.mercurypolicy.org

Tests consistently show that mercury levels in our Salmon are extremely low--in the range of 0.02--0.04 ppm, while our Sablefish and Halibut average around 0.07 ppm.
Like our Albacore and sablefish, we purchase only the smallest available Halibut, typically 15 lbs and under, which is how we can assure you that we consistently provide you with the purest fish available.
For comparison, we also submitted a sample taken from a larger Halibut, which came back at 0.5 ppm, validating the notion that the higher mercury levels can be avoided by selecting the smallest of the longer-lived fish. To read more on this topic click here.

Does your Salmon , Seafood, Sea Salt, or Salmon Oil contain iodine?

Fish and shellfish typically contain some iodine, which is a good thing unless you have an unusual health condition or iodine "allergy" that makes it unsafe to ingest this nutritional factor.

Salmon Oil may also contain enough iodine to trigger dangerous anaphylactic reactions in the small percentage of people who suffer allergy-like reactions to this chemical element.

Table salt is often fortified with iodine, but our Sea Salt only contains naturally occurring amounts.

US health authorities recommend 150 micrograms of iodine per day for both men and women, because the element is necessary for proper production of thyroid hormone. Ocean plants and animals are natural sources of iodine, as are plants grown in iodine-rich soil.

Do you have your fish tested for contaminants?

Yes, Vital Choice regularly submits random representative samples of our fish to independent state-of-the-art laboratories for contaminant analysis.

These include Axys Analytical Services in Sydney BC, Columbia Food Labororatory in Portland, Oregon and Columbia Analytical Services in Kelso, Washington.

Our Salmon Oil supplement is tested annually for nutrient and contaminant content, and is certified pure and potent by NSF (www.nsf.com).

Are chemicals added to your salmon?

Vital Choice salmon contains NO added chemicals, including those that may be administered prior to harvest. No artificial coloring. No Preservatives. No pesticides. No growth hormones. No antibiotics. No GMOs.

Is your fish sushi safe?

Our flash frozen salmon has been deep chilled to at least -10 F. During shipping it will spend two days with dry ice, which ranges between -78 and -109 degrees F. These extremely cold temperatures are sufficient to insure that our salmon meets commonly accepted safety guidelines for rendering raw fish "sushi-safe." An excellent comprehensive article about sushi can be found by clicking here. (FYI, VitalChoice may also be accessed via the url www.sushisafe.com)

Is your plastic wrap safe?

Our plastic wrap is certified food grade. Like most plastic food packaging, it contain phthalates, which are the subject of much misinformation and have been found safe by US, EU, and independent agencies. For more on the topic of pthalates, click here.

Vital Choice frozen fish and shellfish are solidly frozen, hence highly resistant to migration of plasctic from their packaging.

What are phthalates?

Phthalates are a family of plastic compounds used to make other plastics flexible without sacrificing strength or durability. They act as a lubricant among other plastic molecules, permitting them to slip and slide against one another.

Phthalates biodegrade readily and do not persist in the environment. If they make their way into the body, they do not accumulate in animals or humans; inside the body, they break down quickly and are excreted.

Like most food cans, our fish cans are lined with polyethylene terephthalate or PET, which is an extremely common food packaging material. PET is used in everything from soft drink and water bottles to peanut butter jars and surgical implants. (PET lining is used in cans to keep the fish from acquiring a metallic taste and prevent rusting.)

PET has been studied extensively and deemed safe by many regulatory agencies. Like any indirect food additive, the scientific testing of PET is based on two key principles: establishing that there is a minimal amount of transfer of substances between the plastic packaging and the food, and establishing that any substances that may transfer from the plastic to the food do not pose a risk to human health.

Today, even the most miniscule level of migration of plastic packaging into foods can be measured. These tests have found that the migration of any components of PET plastics under laboratory conditions is well below applicable safety levels. Therefore, FDA has determined that PET is acceptable to use in the applications for which it has been tested.

The International Life Sciences Institute (ILSI) –a nonprofit organization dedicated to advancing the scientific understanding of issues related to nutrition, food safety, toxicology, risk assessment and the environment – has comprehensively reviewed the safety of PET in food packaging.

In a report issued in July of 2000, ILSI summarizes the large body of test data that demonstrates the safety of PET resins and compounds for food and beverage containers:

"PET itself is biologically inert if ingested, is dermally safe during handling and is not a hazard if inhaled."
"No evidence of toxicity has been detected in feeding studies using animals. Negative results from Ames tests and studies into unscheduled DNA synthesis indicate that PET is not genotoxic. Similar studies conducted with monomers and typical PET intermediates also indicate that these materials are essentially nontoxic and pose no threats to human health ..."
"It is important to stress that the chemistry of compounds that are used to manufacture PET shows no evidence of estrogenic activity. There is a significant body of evidence that demonstrates that the use of PET is not a concern and is perfectly safe in this respect.”

Are any of your fish subjected to antibiotic or anti-microbial dips or washes during processing?

No. Antibiotic or anti-microbial dips or washes are primarily used to combat bacteria, which is a risk when fish are not kept properly refrigerated. At Vital Choice we are careful about our suppliers. We select only premium quality fish harvested in areas and by catch methods that are conducive to optimal care. In most cases the fish are deep chilled or frozen from the time they are caught until they arrive at secondary processing facilities, where only ample clean, fresh water is used and such measures are unnecessary. From here, the finished portions and fillets are immediately vacuum-sealed and frozen, and remain that way until they arrive at your door. You thaw them out when you're ready to use them.

In contrast, fish sold as "fresh" (as opposed to frozen) may encounter periods of higher temperatures that promote bacteria growth and spoilage. Vendors trying to extend product shelf life have a strong incentive to utilize such measures. Talk to any seafood department manager and he will tell you the biggest threat to his margin is spoilage. One retired manager told us that, in an effort to be proactive, he had once purchased small monitoring devices to put on his fish to indicate rising bacteria counts. He said he couldn't believe how quickly the levels reached hazardous levels, and subsequently abandoned the program. He confessed that, in an attempt to prolong the shelf life of their "fresh" fillets, they would actually rinse them in buttermilk.

This is one reason we say that our flash-frozen fish is actually "fresher than fresh."

_____________________________________________________________________________________

Back to page top

Products--Other

_____________________________________________________________________________________

Back to page top

Quotations

Where Can I read your scrolling quotes?

The scrolling quotes on our home page are available for reflection here: http://www.vitalchoice.com/uploads/FavoriteQuotations.pdf

_____________________________________________________________________________________

Back to page top

Recyling Containers

Can I recycle my shipping container?

Check out the new Vital Green program by Vital Choice. Vital Green provides an easy way for you to recycle your Styrofoam containers that come from Vital Choice. Go to Vital Green.

_____________________________________________________________________________________

Back to page top

Sablefish (aka Black Cod, Butterfish)

What is Sablefish?

Many a seafood aficionado expounds the virtues of smoked black cod. He knows which market has the best selection and which menu does his favorite fish the most justice. What he probably doesn't know is that the black cod he so enjoys is no cod at all. It's a sablefish (anoplopoma fimbria). And although sablefish does resemble cod, it does not belong to the codfish family. It's a member, instead, of the Anoplopomatidae family, a group of fish confined to the North Pacific.

Although this premium quality whitefish can attain a length of 40 inches and may weight up to 40 pounds, the average commercially-caught sablefish measures about two feet long and weighs less than 10 pounds. Thanks to its rich oil content, Alaska sablefish is exceptionally flavorful and an excellent fish for smoking. Indeed, most of the sablefish consumed in this country is smoked.

Sablefish came to be appreciated several centuries ago by the Makah Indians who fashioned kelp fishing lines and hemlock hooks to capture their prized fish. Today, most Alaska sablefish is longlined--in the cold, deep waters of the Bering Sea or in the Gulf of Alaska where the world's largest sablefish population exists. After it is landed, the sablefish is usually frozen then, most likely, smoked.

A valuable source of high-quality protein, Alaska sablefish also furnishes important minerals, among them: iodine, phosphorus, magnesium, copper, iron, zinc and calcium. The fats in sablefish are highly polyunsaturated and thus well-suited to low cholesterol diets.

SABLEFISH NUTRITIONAL INFORMATION

Serving size: 3oz. Cooked Edible Portion

Calories 205
Calories from Fat 145
Protein (g) 14
Fat (g) 16
Saturated (g) 3
Cholesterol (mg) 55
Total Carbohydrate (g) 0
Dietary Fiber (g) 0
Sugars (g) 0
Sodium (mg) 60
Calcium (mg) 40
Iron (mg) 1.5
Vitamin A 430 RE

Adopted from Alaskaseafood.org

Why don't you remove the bones from sablefish?

We tried very hard to remove the bones from our sablefish but ran into problems: compared to salmon, sablefish bones are relatively soft and tightly bound to the flesh. Consequently they tend to break upon removal, leaving smaller, harder-to-find fragments behind. We also tried cutting the bones out, but found this wasted a lot of the fish and still didn't get them all.

On the other hand, by leaving the bones intact, they are more easily identified and removed from the cooked portion with no waste. While we regret we are at this time unable to offer boneless sablefish portions, we believe you should still be able to enjoy this delicious, healthful food--as people have throughout human history.

Why are your sablefish portions smaller than your other portions (4 oz vs 6 oz)?

The Japanese don't call sablefish "butterfish" without good reason. While most of this fish's fats are the heart healthy polyunsaturated type, the fish is nevertheless extremely rich. For this reason most people find the smaller portion desireable. Should we get many requests for a larger portion size we would consider offering them.

_____________________________________________________________________________________

Back to page top

Salmon Oil

What is the difference between your Salmon Oil and standard fish oils?

Most fish oils on the market are derived from farmed Atlantic Salmon. Even fish oils labeled "Wild" or "Alaskan" may contain only a small percentage of the advertised oils, combined with cheaper commodity oil rendered from farmed salmon and/or other species.

Atlantic Menhaden (brevoortia tyrannus) is a major source of the fish oil in standard mass-market brands. This small, inedible toothless fish is typically rendered in a whole, uneviscerated state (i.e., organs and all).

In contrast, Vital Choice utilizes ONLY 100% pure wild Salmon oil, made exclusively from the heads of freshly harvested Alaskan Sockeye Salmon.

Processing occurs in a plant located only a few steps from where the fresh fish are offloaded, within hours of harvest. In addition to being an extremely "green" practice, this approach also insures that any contaminants present in the body fat and entrails are kept out of the oil.

Another significant difference involves the way various fish oils are processed:

Standard Fish Oils: Distilled and Denatured
Once rendered, standard fish oils are transported and stored in unrefrigerated 50 gallon drums, and typically undergo "molecular distillation" to remove contaminants such as mercury and PCBs.

During this process, the oil is heated to temperatures in excess of 450 degrees F, which is well above those found to adversely impact the structural integrity of fatty acid molecules (approx 350 degrees F).

In addition to removing contaminants, molecular distillation "denatures" the oil, altering and concentrating some molecules while removing others. The end result is that highly refined fish oil is extremely "pure", however many of its fundamental properties are sacrificed.

To read about little-known research into the apparent advantages of whole food sources of omega-3s versus standard, distilled fish oils, click here and here.

Vital Choice Salmon Oil: Whole, Unrefined, and Pure
Vital Choice Sockeye Salmon oil is extracted at temperatures below 225 degrees F. It is then maintained in sealed, refrigerated containers at all times between extraction and encapsulation.

Vital Choice Sockeye oil does not need to be distilled because wild Alaska Sockeye are exceptionally pure. Instead, our oil is simply cold-filtered and encapsulated in its whole, balanced form -- a complex matrix that includes dozens of other naturally occurring fatty acids and phospholipids as well as potent carotenoid antioxidants. (To view the fatty acid analysis, click here.)

To hear a radio interview with Randy Hartnell about our Sockeye Salmon oil supplements, click here.

Where can I find fish oil on your site?

Click here to visit our Salmon Oil shopping page.

How is your Salmon Oil made?

In contrast to most fish oils, which are extracted from whole, un-eviscerated fish, our Sockeye Salmon Oil comes from the heads of fresh-caught Sockeye Salmon, not the liver or other entrails.
It is micro-filtered and encapsulated, not high-temperature distilled, and therefore retains its natural omega-3s, astaxanthin and vitamins A and D. Our oil is is periodically tested for purity and potency by NSF International.
See also "What is the difference between your Salmon Oil and standard fish oils?"

What are your gel caps made of?

We utilize 100% fish-based gelatin capsules, as opposed to bovine or porcine used by most other manufacturers.

How does your Salmon Oil compare with Cod Liver Oil?

Salmon Oil and Cod Liver Oil contain similar levels of omega-3s. Both are highly beneficial, and each offers distinctive features:

Unrefined Vital Choice Salmon Oil contains astaxanthin: the powerful, red-hued antioxidant which is stripped out of refined Salmon oil supplements.)
Both oils contain vitamins D and A, with Cod Liver Oil providing considerably more of each (see below). Note: Whole wild Salmon are extremely rich in vitamin D; a 6-oz serving provides about as much vitamin D as a 1,000 mg capsule of Cod Liver Oil.
Both oils contain about 20 percent saturated fat.
Both oils are low in omega-6 fats (no more than 10 percent).

Nutrients per 1000 mg: Salmon Oil vs. Cod Liver Oil

Omega-3s per 1000 mg

Vital Choice Sockeye Salmon Oil provides 220 mg of omega-3s*. This total includes about 145 mg of the two key omega-3s (80 mg of EPA + 65 mg of DHA), plus other omega-3s (octadecatetraenoic acid, docosapentaenoic acid, linolenic acid, and eicosatrienoic acid).
Cod Liver Oil provides 180 mg of omega-3s. This consists almost entirely of the two key omega-3s for human health (70 mg of EPA + 110 mg of DHA).

*Covance Laboratories, Inc.; Average of two years’ test results. **USDA Nutrient Database

Vitamin D per 1000 mg
• Vital Choice Sockeye Salmon Oil – 114 IU*
• Cod Liver Oil – 100 IU** (USDA data: many Cod Liver Oil brands claim 400 to 1,000 IU)

Vitamin A per 1000 mg
• Vital Choice Sockeye Salmon Oil – 687 IU*
• Cod Liver Oil – 1,000 IU**

Nutrients per teaspoon: Salmon Oil vs. Cod Liver Oil

Omega-3s per teaspoon
• Vital Choice Sockeye Salmon Oil – 800 mg total omega-3s*. This total includes about 620 mg of the two key omega-3s (320 mg of EPA + 300 mg of DHA), plus other omega-3s (octadecatetraenoic acid, docosapentaenoic acid, linolenic acid, and eicosatrienoic acid).
• Cod Liver Oil – 850 mg total omega-3s. This consists almost entirely of the two key omega-3s for human health (300 mg of EPA + 500 mg of DHA).

*Covance Laboratories, Inc.; Average of two years’ test results. **USDA Nutrient Database

Vitamin D per teaspoon
• Vital Choice Sockeye Salmon Oil – 456 IU*
• Cod Liver Oil – 450 IU** (USDA data: many Cod Liver Oil brands claim 400 to 1,000 IU)

Vitamin A per teaspoon
• Vital Choice Sockeye Salmon Oil – 748 IU*
• Cod Liver Oil – 4,500 IU**

*Covance Laboratories, Inc.; Rounded 2006 test results, average of 3 samples.
**USDA Nutrient Database

Can I test the quality of a fish oil by freezing it?

The oil-freezing “test” reveals nothing about a fish oil’s purity or potency, but it has spread as an urban myth. Standard, molecularly distilled fish oils will always pass the test, since they contain no saturated or monounsaturated fatty acids, which appear cloudy when frozen.

Our whole, unrefined Salmon Oil contains all of the fatty acids natural to salmon, including small amounts of saturated and monounsaturated fatty acids, so our oil will appear cloudy when frozen.

Our oil is certified pure, safe, and potent by NSF International, which is the world’s leading lab for water and dietary supplement testing, and sets the official US standard for water filter performance.

Blood tests show that taking our oil for extended periods raises the percentage of omega-3s in red blood cells into the target range set by leading researchers in the field. It may just take a little bit longer to achieve those levels using our oil versus standard fish oils with artificially higher omega-3 levels

How Much Fish Oil Should I Take?

We recommend that adults take two to four capsules per day. (Seek a physician's guidance first if you are taking blood-thinning drugs such as coumadin or high-dose aspirin. Our advice flows from the intake recommendations of the two scientific bodies with the greatest expertise in this area, the Institute of Medicine (IOM) and the International Society for the Study of Fatty Acids and Lipids (ISSFAL):

• The IOM recommends taking 260-400 mg of omega-3s per day (depending on gender).

• ISSFAL recommends taking 660 mg of omega-3s per day.

Each 1000 mg capsule of Vital Choice Sockeye Salmon Oil* provides about 160 mg of the two key omega-3s, so you would need to take two to four capsules per day to meet the IOM and ISSFAL guidelines, as follows.

Number of capsules to meet IOM’s omega-3 intake guidelines:
MEN: Take three capsules of our Sockeye Salmon Oil per day to meet the IOM’s adequate daily intake level (400 mg).
WOMEN: Take two capsules of our Sockeye Salmon Oil per day to meet the IOM’s adequate daily intake level (260 mg).

Number of capsules to meet ISSFAL’s omega-3 intake guidelines

BOTH GENDERS: Take four capsules of our Sockeye Salmon Oil per day to meet ISSFAL’s adequate daily intake level (660 mg).

Frankly, we have greater confidence in ISSFAL’s recommendation (that people of both genders take 660 mg per day) because this organization represents the world's leading fatty acid researchers, including some members of the IOM advisory panel.

IMPORTANT: While standard omega-3 dosage recommendations are given above, it is important to understand that these are generalizations, and that optimal intake can vary widely depending upon the amount of omega-6 fats in the diet, especially linoleic acid (LA), which counteracts omega-3s. The following is an excerpt from a 2006 paper* discussing the subject (Am J Clin Nutr 2006;83:1483S-93S.):
"In order to meet the RDA sufficient to prevent 98% of the population from increased risk of psychiatric disorders and cardiovascular disease, dosages of long-chain omega-3 fatty acids must be considered in the context of background omega-6 fatty acids, particularly linoleic acid (LA) in the diet. For example, the same relative tissue composition of long-chain omega-3s for this target are reached by the following representative diets:
• Philippines: 275 mg/day (LA 0.8%)

• United Kingdom: 1600 mg/day (LA 4.0%)

• United States: 3600 mg/day (LA 9.0%)"

Thus, for those consuming a “Standard American Diet” very high in omega-6s, much higher dosages than those recommended above are necessary to achieve optimum omega-3 tissue concentrations. This highlights the importance of reducing LA intake and increasing fish consumption, both of which would dramatically reduce the need for supplementation.
Note: Most dietary Linoleic Acid comes from vegetable and seed oils, principally soy-based products. (8 ozs of soy milk contains 2000 mg of omega-6s). The average U.S. per capita consumption of LA has risen nearly 20-fold since 1950, from less to 0.5% of total calories to about 9%.
*Full report here More here

See also "Is Salmon Oil Safe for Infants", below.

Is salmon oil safe for infants?

The following comments were provided by Dr. William Sears, aka "America's Pediatrician":
"While there is yet no official recommended daily allowance (RDA) for omega-3 DHA intake by infants, in a 2005 workshop sponsored by the NIH and ISSFAL they recommended at least 300 mg a day for pregnant and nursing mothers (most mothers get only 20-25% of this amount, unless they take omega-3 fish oil supplements).
"The recommendation for infants is at least 200mg of DHA per day, which is the dosage added to infant formulas. In our medical practice we have mothers take at least 500 mg of DHA per day during pregnancy and lactation.
"Practically speaking, infants under one year old receive their omega-3s through mother's milk or fortified formula, but it is perfectly safe and perhaps even beneficial for infants to be given extra Vital Choice fish oil at a dose of around 300 mg a day of DHA. I stress DHA rather than EPA for two reasons: 1) DHA is the main brain growth omega 3 and 2) the body can convert DHA to EPA, but not vice versa."

[Note: Each teaspoon of Vital Choice liquid Sockeye Salmon Oil contains about 290 mg of DHA. Each 500 mg capsule of Vital Choice Sockeye Salmon Oil contains about 35 mg of DHA. To view these products, click here.]

What are the EPA and DHA levels of your oil?

Two capsules contain approximately 530 mg of total omega-3 fatty acids, including 180 mg of EPA and 140 mg of DHA. Further information, including a complete analysis of our sockeye salmon oil can be found here.

While these levels may seem low compared to typical concentrated fish oils, it is important to recognize that our Sockeye Salmon oil is a whole, naturally balanced food containing a rich matrix of other fatty acid molecules and carotenoids, unavailable in denatured alternatives.

Compared with standard, distilled fish oils, the lower dose levels in our oil simply mean that it might take a few weeks longer for blood levels of omega-3s to attain optimal levels.

Moreover, there is evidence that natural fish oil such as ours is better absorbed than highly processed alternatives. To read an article from our Vital Choices newsletter on this topic, click here.

Are your salmon oil supplements tested for purity?

Our Sockeye Salmon Oil supplements are tested and certified for potency and purity by NSF International (www.nsf.org). Additional purity testing is done by Axys Analytical Services (www.axysanalytical.com) and Covance Laboratories (www.covance.com).

This includes testing for metals, dioxins, furans and all 209 PCB congeners.

To put our PCBs and Dioxins and Furan test numbers (below) into perspective, the UN's World Health Organization (WHO) recommends that Total Daily Intake not exceed 2 parts pre trillion (ppt) per kg of body weight.

Thus, the daily limit for a 135 lb person would be about 125 ppt, or the amount present in approximately 14 of our 1000 mg capsules, which is many times the recommended daily dosage of 2-to-4.

The WHO limits are extremely conservative, and there has never been any evidence of adverse health effects from these trace levels.

An analysis from the Carcinogenic Potency Project, led by Bruce Ames, Ph.D. -- inventor of tests used universally to gauge the cancer and toxic potential of chemicals -- notes that the levels of PCBs found in the average person are about 200,000 times lower than the level found to cause cancer in rodents**.

On the other hand, there are literally thousands of studies showing a wide array of health benefits from the consumption of fish oil and omega-3 rich fish.

The test results below include the recommended upper limits set by the Council for Responsible Nutrition (CRN), which is the supplement industry trade association. They are neither binding nor definitive, but reflect the general scientific consensus:

Vital Choice Sockeye Salmon Oil - Test Results as of August 2008
(Acronyms are defined below)

• Polychlorinated biphenyls (PCBs)
   TEQ = 6.71 ppt / 0.00671 ppb / 0.00000671 ppm
   (The European Union sets the maximum allowable level at 10 ppt;
     CRN sets the level at 90 ppb.)

• Dioxins and Furans
   TEQ = 3.3 ppt / 0.0033 ppb / 0.0000033 ppm
   (CRN sets the allowable level at 3 ppt.) The fact that the TEQ level in our Salmon Oil is 3/10 of one part per trillion over the CRN guideline is of no concern whatsoever. This guideline was set at a level that standard, chemically distilled fish oils almost invariably meet. However, chemical distillation of fish oils threatens the nutritional integrity of their omega-3s, and this is a trade-off not worth making.)

• Lead = Not detected (less than 0.1 ppm*)
• Cadmium = Not detected (less than 0.02 ppm*)
• Mercury = Not detected (less than 0.01 ppm*)
• Arsenic (organic form) = 2.3 ppm**

*CRN sets the allowable level at 100 ppm
**CRN sets the allowable level for inorganic arsenic at 0.0001 ppm. There are no reports of toxicity in man or animals
from consumption of the organic arsenic at the levels present in our Salmon Oil and seafood.

• Peroxides = 1.6 meq/kg (CRN limit is 5 meq/kg)
• Anisidines = 4.34 meq/kg (CRN limit is 20 meq/kg)
• Totox = 7.54 meq/kg (CRN limit is 26 meq/kg)

Acronyms
TEQ = total toxic equivalent*
ppt = parts per trillion (same as pg/g)
ppb = parts per billion
ppm = parts per million
pg/g = picograms per gram (same as ppt)
meq/kg = milliequivalent per kilogram
CRN = Council for Responsible Nutrition (supplement industry trade association)
Totox = Total toxic equivalent

*Note: Levels of PCBs, dixoins, and furans are often expressed as pg WHO-TEQ/g, which means the number of picograms of toxic equivalent (TEQ) per gram, with TEQ defined according to the standards set by the World Health Organization.
Toxic equivalent (TEQ) per gram is a way to summarize dioxin content that weights the various "congeners" according to estimated toxicity. (The term "congeners " refers to a series of structurally similar compounds, which may vary widely in toxicity.)

**In the same analysis, Dr. Ames' UC Berkeley team noted some facts that put the cancer risks of single natural and synthetic chemicals in perspective:

"Consumption of natural chemicals in the diet occurs in common foods at a range of levels, and many are much closer to the rodent cancer dose than synthetic pesticide residues or pollutants, which are far below the rodent cancer dose."
"Exposures to [carcinogenic] natural chemicals include [some of] the chemical constituents of fruits, vegetables or spices as well as the products of cooking, such as chemicals in roasted coffee or chemicals produced by cooking meat, fish, or French fries at high temperature."
"The common exposures to natural chemicals in the diet that cause cancer in rodent tests cast doubt on the importance for human cancer of synthetic pesticide residues or pollutants."
"We have estimated that 99.9% of the chemicals humans are exposed to are natural, and we find that they are as frequently positive in rodent cancer tests as synthetic chemicals (see Proportion Of Chemicals That Are Carcinogenic in High Dose Rodent Experiments)."
"If the same methodology were used for both naturally occurring and synthetic chemicals, most ordinary foods would not pass the linear default regulatory criteria that have been used for synthetic chemicals."

Sources

Gold LS, Ames BN, Slone TH. Carcinogenic Potency Project. Animal Cancer Tests and Human Cancer Risk: A Broad Perspective Accessed online November 2, 2008 at http://potency.berkeley.edu/MOE.html
Gold, L.S., Slone, T.H., and Ames, B.N. Natural and Synthetic Chemicals in the Diet: A Critical Analysis of Possible Cancer Hazards. In: Food Safety and Food Quality. R.E. Hester & R.M. Harrison, eds. Issues in Environmental Science and Technology 15. Cambridge, UK: Royal Society of Chemistry, pp. 95-128 (2001).
Gold, L. S., Slone, T. H., and Ames, B. N. Prioritization of possible carcinogenic hazards in food. In: Food Chemical Risk Analysis (D. Tennant, ed.), London: Chapman and Hall, pp. 267-295 (1997).

How much mercury is in your fish oil?

There is no detectable mercury in Vital Choice Sockeye Salmon Oil. In the most recent testing (9/13/06) three samples, each containing 50 randomly selected capsules, were submitted for testing to Covance Laboratories.

Results for each was "Not Detectable" with a threshold detection level at 10 parts per billion (PPB) and 0.01 parts per million (ppm).

What is the Peroxide value of your Salmon Oil capsules?

Fish oil begins to oxidize as soon as it is exposed to oxygen, metals, light, and heat. At late stages, oxidation will make the fish oil smell rancid.

Oxidation of the relatively fragile omega-3s in fish oils turns them into peroxides, among other oxidized compounds, including P-anisidine. Oxidized fatty acids are nutritionally useless, damage cells, and generate free radicals.

Vital Choice Sockeye Salmon Oil: Oxidation Test Results, August 2008
The oxidation values of our Salmon Oil fall well below the standards set by the supplement industry's trade association (Council for Responsible Nutrition/CRN):

• Peroxides = 1.6 meq/kg
CRN maximum allowable limit: 5.00 meq/kg
The first compounds formed by the oxidation of an oil are peroxides, which may catalyze greater oxidation, or decompose and react further, giving rise to a rancid taste.

• Anisidine = 4.34 meq/kg
CRN maximum allowable limit: 20 meq/kg
The p-anisidine value is used to measure secondary oxidation or the level of aldehyde production during the processing of fish oils.

• Totox = 7.54 meq/kg
CRN maximum allowable limit: 26.00 meq/kg
The Totox value reflects overall oxidation levels, and is generally calculated as the anisidine level plus two times the peroxide level. (Numbers may not match exactly due to rounding.)

Does your Salmon Oil contain Vitamin A?

Our Sockeye Salmon oil contains about 687 IU of pre-formed vitamin A per 1000 mg capsule.

Does Sockeye salmon oil contain Vitamin D?

Each 1000 mg of our Sockeye Salmon Oil contains about 113 IU of vitamin D, in the preferred form called vitamin D3.

What is the astaxanthin content of your Sockeye Salmon Oil?

Our Sockeye Salmon Oil contains about 12 parts per million (ppm) of astaxanthin, or 0.012 mg of astaxanthin per 1000 mg capsule. It also contains zeaxanthin and multiple other unidentified carotenoids.
Astaxanthin displays extremely potent antioxidant properties in lab tests, and exceeds the free radical scavenging power of vitamin E by a factor of 50 in certain contexts.
Click here to visit our Salmon Oil shopping page.

_____________________________________________________________________________________

Back to page top

Salmon--Alaskan

How are Alaskan salmon harvested?

Salmon are harvested by nets (purse seine and gillnet) and by trolling--hook and line.

How are the Alaskan salmon fisheries managed?

The fisheries are managed by the Alaska Department of Fish and Game (ADFG). The Alaska state constitution requires that the salmon habitat is conserved and protected. Today, this constitutional requirement as well as effective management has brought the salmon fishery to health. In 1959, statewide salmon harvests were about 25 million salmon a year.

In 1999 (forty years later) Alaska's commercial salmon catch was 214 million fish, the second largest in the state's history. The legislation includes establishing open and closed seasons; setting quotas, bag limits, harvest limits, sex and size limitations, establishing the methods and means employed in the pursuit, capture and transport of fish, watershed and habitat improvement, management, conservation, protection, use, disposal, propagation and stocking of fish, regulating commercial, sport, guided sport, subsistence, and personal use fishing as needed for the conservation, development and utilisation of fisheries. (Adopted from the Marine Stewardship Council website at www.msc.org)

_____________________________________________________________________________________

Back to page top

Salmon--Canadian

What is the difference between Alaskan and Canadian salmon?

The Canadian sockeye salmon we offer is virtually identical to the Alaskan. They are essentially the same fish harvested by Alaskan and Canadian fisherman as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a common border.

Some of the very best sockeye are actually destined for two large Canadian rivers just south of this border. (This is "insider knowledge" known to few outside the fishing industry--and Vital Choice customers!) These rivers--the Skeena and Nass--are carefully managed and presently undergoing the MSC certification process (www.msc.org). Our objective is to provide our customers with the earth's purest all natural, sustainably harvested seafood. Both the Canadian and Alaskan sockeye we presently offer qualifies on all counts.

Is your Canadian salmon farmed?

Absolutely not. Vital Choice sells only 100% wild pacific salmon harvested from carefully managed, sustainable fisheries.

_____________________________________________________________________________________

Back to page top

Salmon--Canned

What is the difference between Vital Choice Canned salmon and the red salmon available elsewhere?

The quality of canned salmon is extremely variable. Consequently, many people who have experienced poor quality canned salmon wrongly believe that its all bad. This couldn't be further from the truth, as our many testimonials reveal. The flavor of canned salmon is directly related to the quality of the fish that goes into the can. Because canning hides poor quality, many processors use their worst quality fish for it. Having been in the industry for many years, we understand this and are extremely selective when purchasing canned salmon on your behalf. We personally sample every lot we buy.

Here's an example of the kind of 'Smoke and Mirrors' you avoid when you purchase the Vital Choice brand:

We once contacted a processor about purchasing some canned red salmon from them. We told them we wanted only fresh-packed fish, and specifically wanted to avoid any that had been packed from previously frozen salmon. (Pre-freezing is fairly common and may cause the fats in the can to congeal and rise to the surface during the canning process.) The company rep told me, "don't worry, we turn our cans upside-down during the cooking process so that they (the congealed fats) won't be visable to your customer."

We said "no thanks" and have never been back. Few if any supermarkets are this discriminating when purchasing their canned salmon, nor would they be willing to pay the higher price necessary to obtain the very best quality. This distinction is the primary difference between Vital Choice canned salmon products and other brands. We know fish and buy the best. Price is always a secondary factor.

How long will canned salmon keep?

Canned salmon is fully cooked and will keep for several years. (The official expiration date is five years after the canning date.)
Some connoisseurs claim that, like wine, the flavor of canned salmon improves with age, and go so far as to cellar the best "vintages."
As with our canned tuna and sardines, opened salmon tins may be kept in the refrigerator for a day or two. Much longer and the fats will begin to oxidize and become rancid.

How long has the canned salmon been in the can?

The canned salmon sold by Vital Choice is harvested in July and August of each year. Chances are good that the fish you receive will have been packed during the previous harvest season. Occasionally a small amount of product may carry over from a prior year, but we try hard to avoid this. In comparison, canned salmon from a grocery store might be two or more years old.

How much of the omega-3s are lost when draining the brine?

According to omega-3 expert Dr. Artemis Simopoulos, approximately 2/3 of the omega-3s in salmon reside in the gray fatty tissue lying just beneath the skin, some of which becomes the brine during the canning and cooking process. About 1/3 are present in the salmon tissue. While some omega-3s will be lost by draining the brine and removing any remaining fat, a significant amount remains: the USDA Nutrient Data Base lists the following omega-3 contents for a 3.5 oz portion of drained canned sockeye salmon:

EPA .561 g
DPA .149 g
DHA .884 g
Total 1.59 g

To put this in context, the recommended daily consumption level of omega-3s in Europe and Canada (our own FDA hasn't announced one yet) is 1 gram, which you would easily get in one of our small cans of Wild Red. The larger 7.5 oz can would contain approximately three times that, or over three grams--again, this is drained. These numbers are averages and probably conservative with respect to Vital Choice red salmon, which is a superior grade. This is evident by the high oil content often visible when you open the can, which you are not as likely to find in commonly available brands. If you consume the entire contents of the can, you can be sure you're getting all the healthy omega-3s that went into it!

Are water or oil added to the canned salmon?

Neither water nor oil are added to Vital Choice canned salmon. Only 100% wild Pacific sockeye (red) salmon goes into the can, along with a pinch of salt before it is sealed and cooked. The liquids present in the can are natural juices that come from the healthy fats present in the fish when it is cooked. Approximately 2/3 of the fish's omega-3s are found in the gray fatty tissue and the brine that comes from it. Even so, in canned sockeye salmon, the remaining 1/3 will amount to about 1.25 g per 3.5 ozs. This exceeds both the Canadian and European RDA for omega-3s. (In the US the FDA has yet to issue an RDA for these important nutrients.)

Should I separate the bones and skin from my canned salmon?

The short answer is no. Canned salmon is fully cooked, so the brine, skin, and soft tiny bones are all completely edible. This greatly enhances the flavor and the nutritional value of the fish. While skinless-boneless red salmon is available in limited quantities, it is more costly and contains fewer long-chain omega-3 fatty acids. In fact, when boneless red salmon products were first marketed, canned salmon connoisseurs in Japan demanded that the separated bones be canned for purchase. True story!

Do you have skinless-boneless canned salmon?

We're happy to report that, yes, Vital Choice is now one of the few salmon purveyors in the US to offer skinless-boneless canned sockeye. We are excited about this special custom pack containing pure, incredibly rich red salmon from the beautiful and remote Nass and Skeena Rivers of British Columbia. You'll have a hard time finding a comparable product anywhere else! You can locate it by going to our Shop Online/Canned Salmon page.

Should I cook canned salmon or is it ready to eat?

Canned salmon is fully cooked and ready to eat. There is no need to drain off the brine or separate the bones, as they contain healthy antioxidants and omega-3s.

Why does my canned salmon taste salty?

We try hard to select the very best canned fish, but occasionally, in spite of our best efforts, a can or two slips by that is not up to our high standards. When this happens we are eager to resolve the matter to your satisfaction.

If you should desire a refund or wish to have your product replaced, don't hesitate to contact our customer service desk at 866-482-5887.

A few words about salt: Processors will typically add a fixed amount of salt to the can when processing. Most do this without regard for the inherent salt content of the fish, which can vary.

Consequently, some canned fish may end up being saltier than others, even though the same amount of salt was added. After it is caught, a salmon's internal salt content can rise when it is submerged in chilled seawater during transport to the cannery. This is especially likely to happen when the tender vessel operator adds extra salt to his chilled seawater tanks in order to superchill the water. The additional salt will enable him to maintain his water below 32 degrees without freezing up the refrigeration system. While his intent is to keep his fish good and cold, if the fish are left in the briny water too long they will begin to absorb the salt.

Vital Choice seeks to source our canned salmon from suppliers who test the inherent salt content of their salmon before processing them, and then adjusts the amount added to the can accordingly. This has improved sodium level consistency, however with wild fish it is unlikely that it will ever be possible to completely eliminate variation.

For our customers on sodium-restricted diets we are pleased to be one of the only sources of "no salt added" canned sockeye salmon.

What is the processing method used to produce canned salmon?

The production process for canned salmon is as per the following sequence of steps:

1. Catching & Transporting The salmon are typically caught using large seine boats equipped with a purse seine net, and are transported to the cannery by the boats in refrigerated sea water (RSW).

2. Unloading, Sorting & Weighing The fish are removed from the vessel hold(s) by vacuum pump discharging onto an elevator, conveyor and sorting belt. Incidental species in the load are sorted into totes located adjacent to the conveyor, while the main specie in the load are discharged into totes which are first weighed by the Tallyman, and well iced while held prior to processing.

3. Inspection Of The Raw Fish Fish from each hold of the vessel are taken off the conveyor at the time of unloading by a Quality Control Technician, the temperatures of the fish are measured, and the fish are inspected both internally and externally to assess the fish quality. Findings and observations are recorded on the Landing Report. Experienced salmon grading personnel sort the fish as to species at the time of unloading.

4. Butchering & Washing The fish are “cannery butchered” by mechanical equipment, that is: head removed, fins & tail removed, gutted (eviscerated), and the belly cavity washed. The fish are also manually inspected at this point to ensure that salmon species are not mixed and that the fish are free of “defects”, and the fish also sorted as to grade prior to canning.

5. Cutting & Filling The cannery-butchered fish are fed into a filling machine that cuts the fish into transverse sections and fills it into the empty cans. Only salt is added to the empty cans (1.0% to 1.5% salt by weight) prior to filling. Nothing else is added to the canned salmon. The liquid in the can is natural liquid that cooks-out from the fish flesh. The salt is omitted from our no-salt-added products.

6. Weighing & Patching After the cans are filled, the cans pass over a scale and onto a “patching” (inspection) table. Cans which are underweight are adjusted, and all cans are checked and adjusted for appearance defects including mixed salmon species.

7. Closing & Seaming Immediately after the patching table, the lid (with an embossed code) is put onto the can by the “clincher” and the double-seam is formed in a vacuum-seaming machine. The seamed cans, which typically have 10 to 12 inches of vacuum, are then checked for leakage using electronic dud detectors, and loaded into large racks or “buggies” for heat processing. The mean net weight of the cans is checked by Quality Control personnel at the end of the canning line prior to heat processing. For ½-lb cans the mean net weight is 213 grams, and for ¼-lb cans the mean net weight is 106 grams.

8. Heat Processing The buggies of cans are loaded into large double-ended retorts (steam pressure vessels) which are first “vented” (purged of all entrapped air and pre-warmed) for a minimum of 18 minutes and a minimum temperature of 225F, and heat processed for 70 minutes at 245F for ½-lb (213g) tapered cans, or 43 minutes at 245F for ¼-lb (106g) straight-wall cans, as per National Food Processors Association (NFPA) Bulletin No.26-L.

9. Cooling, Palletizing & Warehousing Following heat processing, the steam is turned-off and the pressure is reduced, the doors on the retort are opened, and the cans are spray cooled with chlorinated cooling water which has a minimum 2 ppm residual chlorine after a contact time of 20 minutes. (The cans are only cooled to approximately 140F such that sufficient heat remains in the cans so that they will dry and not rust.) The buggies are tipped to remove excess residual water, and the buggies allowed to stand until the cans are cool and dry. The cooled cans are then brite-stacked (palletized unlabelled), the pallets are labeled and wrapped with plastic stretch-wrap, and then transported by truck to a warehouse.

10. Product Inspection It is a regulatory requirement that all canned salmon be inspected to ensure that only acceptable quality product enters into commercial trade. Regulations also require that canned salmon be held in the packers warehouse for a minimum of 10 days prior to shipment of the product. Accordingly, the Quality Control Department takes samples of every code packed for sensory evaluation as a check on product quality. This final product check includes both sensory characteristics and appearance defects, including the presence of mixed species.

11. Screening & Labeling Our producer’s canned salmon HACCP plan identifies Product Screening via Checkweigher (CW) and Double Dud Detector (DDD) as a Critical Control Point (CCP) for identifying and removing defective cans. Accordingly, all canned salmon packed is screened according to the criteria specified by the CFIA Screening Protocol to ensure that all shipments comply with Good Manufacturing Practice (GMP) standards for container integrity. Product Screening is an integral part of the labeling line process that includes application of “Best Before” dates, carton labeling, and pre-shipment final product inspection.

12. Commitment To Quality Vital Choice and its suppliers are committed to producing safe, wholesome and high quality products; and to operating in compliance with accepted international Good Manufacturing Practice standards. To achieve these objectives, each has developed and implemented Quality Assurance Programs and processes designed specifically to meet customer specifications.

I found something in my canned salmon that looks like glass - what is it? (struvite)

On rare occasions, a natural crystalline structure may form in canned salmon. This is magnesium ammonium phosphate, commonly known as “struvite”. These naturally occurring crystals are considered harmless, although their similarity to glass is understandably alarming to the first time observer. To check if your crystal is struvite instead of glass, simply simmer the crystals in vinegar for a few minutes. Struvite will eventually dissolve, while glass will not. For more information on struvite, you may wish to read the Food Products Association’s article at: http://www.fpa-food.org/content/consumers/crystals.asp .

_____________________________________________________________________________________

Back to page top

Salmon--Cooking

How do I know when my salmon is done?

"Done" is a matter of personal preference. Some prefer their salmon slightly under cooked, while others like it well done. It is completely cooked when the meat is opaque (solid pink) through the center. Because cooking times vary considerably by method, it is wise to use care the first time you prepare your salmon to be sure you don't overcook it, which may make it dry and tough. Sockeye salmon is a relatively lean fish and subject to drying out if cooked too long. The rule we use is, "if you think it's almost done, it's done." For those who prefer their salmon rare or uncooked, Vital Choice salmon has been frozen to a very cold temperature, which is the accepted manner of insuring that fish is "sushi safe."

Can I cook my salmon in the microwave?

The microwave is a quick and easy way to prepare salmon. Try sprinkling a little lemon-pepper seasoning over a (thawed) 6 oz portion and then cooking on the low power or defrost setting for around 9 minutes. You may be surprised at how good it is! (Note: Because microwaves ovens vary, monitor the fish closely the first time you try this method to insure optimum cooking time.)

What's the easiest way to cook salmon?

The wonderful thing about salmon is the ease with which it can be prepared. When you have good quality fish you don't need a lot of fancy sauces and marinades to make up for marginal taste. Here are some very simple cooking ideas:

Into a bowl pour a small amount of olive oil (the amount depends upon number of portions--basically enough to coat what you're preparing).

Add some lemon pepper seasoning, garlic, dill, fennel or whatever other spices you like.

Add a dash of soy sauce and a pinch of brown sugar or a few drops of maple syrup.

All ingredients beyond the olive oil are optional. It will prevent sticking and help lock in moistness, which is especially important with sockeye salmon. Mix ingredients and brush over the pieces of fish.

You can then bake, grill, fry, microwave or 'George Foreman' them--whatever you consider the easiest--and they're all pretty easy. When you think about it, it's not all that different than cooking a steak! The most important thing is to not over cook your fish.

The small portions will cook quickly. Sockeye is a relatively lean fish and (like any meat) will become dry and tough if over-cooked. Pay close attention the first time you try a particular heating method and note the time and temperature it takes to get it "just right." Once you figure this out, cooking your fish will be a breeze. Beginning with the simplest method, here are some cooking suggestions:

Fast & easy: Brush thawed portions with olive oil, sprinkle with lemon-pepper, place in microwave on low power or "defrost" setting for 8 minutes (ovens vary so you may need to adjust the time one way or the other. More than a couple pieces will take longer--adjust as necessary) Remove and serve.

Next simplest: Same prep but place in pan with a small amount of olive oil over med high heat for 3-4 minutes and cover. Turn, cover and cook 2-3 more minutes or until done.

Next: Same prep, place under broiler for 4-5 minutes. Turn if desired (may be unnecessary) Cook until done. Next: Same prep, place on barbecue grill, cover, check after 4-5 minutes, watch closely, remove and serve (This is many people's favorite. Be sure everyone is ready to eat when you begin cooking the fish as it cooks quickly and is always best served straight from the grill.)

Cooking salmon couldn't be much easier. Once you get the heating method and cooking times down you may want to branch out and experiment with other seasonings--or not. It's hard to beat lemon-pepper to start. Just make sure to look for some without MSG. Go to our Recipe page for more great cooking ideas.

Why is my salmon dry and tough?

Wild salmon in general and sockeye salmon especially have more firm muscle structure and less fat than farmed salmon. Consequently they are more subject to becoming dry and tough if overcooked. Brushing lightly with an olive oil based marinade, coupled with a shorter cooking time, almost always result in a delicious moist fillet.

What is the white matter that sometimes appears on cooked salmon?

This harmless white matter is protein. If white bubbles appear on the surface of your salmon, you’ve overcooked it or are about to … remove it from the heat immediately to check it for doneness.

_____________________________________________________________________________________

Back to page top

Salmon--Farmed vs. Wild

How can I be certain your salmon is really wild caught?

There is indeed a lot of "bait and switch" in the market place. In fact, we do all we can to alert folks to it. This is because Vital Choice was founded by a long time Alaska wild salmon fisherman whose fishing business was devastated by the impact of farmed salmon on the wild salmon markets, including that due to fraudulent labeling. Consequently, we are passionate about enlightening consumers about this practice, and providing them with a reliable year-round source of truly wild salmon. You won't have to look far on our website to find additional reassurance. Here are a few endorsements by credible people who know us well:
http://www.vitalchoice.com/uploads/Endorsements10_03.pdf
And here are two articles from our newsletters that alerted our subscribers to the problem you mention:
http://www.imakenews.com/vitalchoiceseafood/e_article000332418.cfm
http://newsletter.vitalchoice.com/e_article000613145.cfm?x=b7F2N8N,b1pTrCB7
We hope you find this information reassuring. Vital Choice will never sell anything but truly wild caught seafood. We know the difference! We hope you find this information reassuring.

What are the benefits of wild-caught salmon over farmed salmon?

Wild salmon that are harvested from Alaskan waters contain no antibiotics or other added chemicals. According to The Audubon’s Living Oceans Campaign, “farmed salmon are fed more antibiotics per pound of ‘livestock’ than are any other farmed animal.” In fact, 23 million pounds of antibiotics are used annually in US animal production. Regulating the overuse of antibiotics is a serious problem in the fish farming industry, where salmon are raised in remote locations like Chile and British Columbia. A quick review of the “farmed salmon” section of our Links page will provide you with compelling evidence of the need to choose your salmon carefully.

Vital Choice wild salmon grow naturally in Alaskan waters, free of antibiotics, pesticides, growth hormones and artificial coloring agents. These salmon are among the purest fish found anywhere. In fact, the Alaska Division of Public Health continues to strongly recommend that “pregnant women, women who are breast feeding, women of childbearing age, and young children continue unrestricted consumption of fish from Alaskan waters.”

Is it true that some farmed fish is dangerous to eat?

We’ll leave that up to you to decide. According to the David Suzuki Foundation, farmed salmon can be dangerous to eat: “In an attempt to control disease and parasites among farmed salmon, powerful antibiotics and other drugs are dumped directly into open netcages.

Salmon aquaculture uses more antibiotic per pound of "livestock" than any other form of farming. This largely unregulated use of antibiotics—the same drugs used to treat human infections—has already led to the development of drug-resistant "super-bugs". This poses grave risks not only to the wider marine ecosystem, but also to fish farm workers and to consumers of farmed salmon who may be affected by antibiotic-resistant bacteria. To find out more visit Drugs.” For more information, visit the David Suzuki Foundation’s website at www.davidsuzuki.org.

Is it true that fish farming is bad for the environment?

According to the David Suzuki Foundation, salmon aquaculture can be bad for the environment: “Every day British Columbia's aquaculture industry dumps the same amount of raw sewage into the ocean as a city of half a million people.

High concentrations of fish waste and drugs, along with drug-resistant microbes, pass through netcages to settle and destroy life on the ocean floor. Much of it drifts throughout the marine environment, contaminating shellfish beds and other habitats and spreads disease up the food chain. To find out more go to Ocean Pollution.” For more information, visit the David Suzuki Foundation’s website at www.davidsuzuki.org.

Is wild salmon an endangered species?

Alaska's wild salmon runs are among the healthiest on earth. Each year, tens of millions of Alaska salmon return to spawn in their natal rivers. Pristine habitat and well-managed commercial fisheries contribute to the preservation of Alaska’s most precious sustainable natural resource. In September 2000, Alaska salmon received the distinction of becoming the first U.S. fishery to be certified sustainable by the Marine Stewardship Council. Vital Choice sells only sustainably harvested seafood products.

_____________________________________________________________________________________

Back to page top

Salmon--Line versus Net Caught

What are the benefits of

For several reasons, line or "troll-caught" salmon is generally the best quality fish you will find. These fish are often caught further from the fresh water and spawning phase of their life cycle, which translates into a bright, shimmering silver skin color and very high fat content and flesh quality. Troll-caught salmon are handled one at a time with "kid gloves" by the fisherman who can expect to receive top dollar for his catch. They are often immediately bled, cleaned and iced or frozen while still on the boat--and often referred to as "FAS" for "Frozen at Sea".

In contrast, while net caught fish may also exhibit excellent skin color and flesh quality, they tend to be caught nearer to shore in higher volume, so don't receive the individual attention given to troll caught fish. Consequently, they may incur some skin discoloration and bruising. While net-caught fish are often immediately chilled in refrigerated sea water (or totes of ice on smaller vessels) they are seldom bled or cleaned until being delivered to shore based processing plants. While most Vital Choice Alaskan king and silver salmon are troll caught, this harvest method is not commercially effective for sockeye salmon, which are caught primarily by either gill net or purse seine. This is because sockeye feed primarily on plankton and krill, and will rarely strike a troller's lure.

_____________________________________________________________________________________

Back to page top

Salmon--Smoked

How long will smoked salmon keep?

Frozen smoked salmon and frozen Lox may be kept in a home freezer for several weeks. However, once thawed, smoked salmon and Nova Lox should spend no more than one or two days in the refrigerator.

How does the smoking process work?

Salmon fillets are treated with dry salt or brine before the actual smoking process begins. During this initial curing stage, excess moisture is drawn out of the fish and replaced with equal parts salt. After curing, the fish is rinsed, cooled, and allowed to form a protective pellicle. This glossy shell seals in the remaining moisture and attracts the smoky flavor once fillets reach the smoking chamber. Since temperature determines the ultimate texture and flavor of the fish, smoking chambers may either be hot or cold.

What is hot-smoked salmon?

Hot-smoked salmon is the variety most Americans know and love. Smoke chambers actually cook the salmon by gradually reaching temperatures of between 150° - 180° F. The resulting salmon is firm, flaky, and flavorful. Hot-smoked salmon is most often cut into cubes or flaked along natural contours. Moist, mouthwatering, and ready-to-eat, our hot-smoked salmon is also available with a delicious pepper & garlic seasoning.

What is cold-smoked salmon?

Cold-smoked salmon, or lox, is the variety most closely associated with Scandinavia and the Canadian Maritimes. The cold-smoking process features liquid-filled cooling tubes that remove excess heat from the smoke chamber. Temperatures range from 60° - 110° F, which is not hot enough to cook the fish. As a result, our lightly cured Nova Lox is very moist and tender--and thinly sliced for your more artistic presentations.

What ingredients are used in the smoking process?

The brine we use in the curing and smoking process contains only water, kosher salt and approximately 0.7% sugar. During the smoking process we use natural hardwoods, primarily alder. Our "Peppered" smoked sockeye salmon contains only organic kosher pepper. No nitrites or other preservatives are ever used in Vital Choice smoked salmon products.

_____________________________________________________________________________________

Back to page top

Salmon--Vital Choice

What is different about Vital Choice wild salmon?

Vital Choice management has over 50 years experience in the Alaska fishing industry. During this time we have developed many close relationships with harvesters and processors. As a result, we are highly qualified to navigate through a lot of marginal product and select the very best for you. In short, we know when, where and how to obtain the very best of the catch and are committed to providing it for you. Only premium quality sustainably harvested wild salmon get the Vital Choice label and we guarantee every product we sell.

How are your salmon harvested?

Vital Choice salmon are harvested in a variety of ways, including by hook and line ("troller"), gill net and purse seine. In all cases our salmon spend their lives as nature intended and are only caught under strict fisheries management guidelines as they approach the end of their natural life cycle. Pacific salmon are typically caught as they migrate back from the ocean toward their freshwater spawning grounds. Those that do escape to spawn will die shortly thereafter. The manner in which harvested fish die depends upon the gear used to harvest them. A troller will typically stun and bleed the fish immediately after removing it from the water. Gill net and purse seine caught fish will succumb quickly from lack of oxygen after leaving the water. As Dr. Tina Wellman wrote in a recent article for Total Health Magazine, "If ever there was a humane way of harvesting animal protein for human consumption it would be Alaska's commercial salmon fisheries..."

Where do Vital Choice salmon come from?

Vital Choice sources salmon from a variety of areas in Alaska and British Columbia. Our priorities are to purchase the best quality sustainably harvested fish we can find, regardless of specific region. For this reason we are not beholding to any particular supplier, but rather to those that do the very best job acquiring and processing high quality fish. In past years, Vital Choice has purchased fish harvested by such diverse groups as the Coastal Villages Alliance in Quinhagak, Alaska, The Chignik Fishermen's Co-op from Chignik Lagoon, Alaska, and Seafood Producer's Co-op representing Southeastern, Alaska fishers. Our ultimate goal is to create win-win partnerships with our customers and suppliers. We want to provide our customers with the best seafood in the world, and our fishers and suppliers with stable markets for their fish and a fair wage for the labor of producing them.

Does eating wild salmon hurt the environment?

The short answer is no. According to The Audubon Seafood Wallet Card, “not all seafoods are created equal: some carry less environmental impact than others because of differences in their abundance, how they’re caught, and how well fishing is managed. The key is to know which species are in good shape and which are not.” This innovative reference card ranks fisheries by several criteria, one of which is minimized “by-catch.” Wild Alaska Salmon tops the list of 29 seafoods, while farmed salmon ranks near the bottom. At Vital Choice Seafood, we only carry sustainably harvested salmon. You can find more information and links to the wallet card mentioned above on our Sustainability page.

_____________________________________________________________________________________

Back to page top

Sardines

What is the scientific name of your sardines?

The true sardine from France, Spain, and Portugal is usually the young pilchard (Sardinia pilchardus) of Mediterranean and Atlantic coastal waters. Sardines are actually members of the herring family, which are classified in the phylum, Chordata, subphylum Vertebrata, class Osteichthyes, order Clupeiformes, family Clupeidae.

Why do you use Portuguese sardines?

There are many different types of fish sold as “sardines". We sought out the true sardine, "Sardinia Pilchardus," which is native to the Mediterranean coast. We also looked for a highly reputable vendor willing to custom pack to our specifications: packed from fresh fish not frozen, using organic olive oil and natural sea salt, and harvested during the optimum time of the year to insure maximum flavor and nutritional value. This combination of factors led to the selection of our current supplier, a family-owned company that has been canning the mediterranean sardine for more than 150 years. Our customers have been extremely happy with our existing sardines and we believe it would be difficult--if not impossible--to find a superior alternative.

Have your sardines been tested for Domoic Acid?

Domoic acid is a naturally occurring toxin produced by microscopic algae (the diatom species Pseudo-nitzschia). Significant concentrations are dependant on location, season, and weather. Under the right conditions a larger than normal algal bloom may occur.

Shellfish and some filter feeding fish may accumulate toxin concentrates in their gut. Large amounts of Domoic Acid can cause ASP, Amnesic Shellfish Poisoning.

Our Sardines come from Portugal. The Portuguese Seafood Investigation (IPIMAR) reports that all of their tests on Sardines were negative, and there is no occurrence of Domoic Acid in the muscle tissue (meat) of Portuguese Sardines.

And, since any domoic acid toxin would accumulate in the gut, which is removed during processing, there is no safety concern about our Portuguese Sardines.

_____________________________________________________________________________________

Back to page top

Scallops

Why our Scallops are the higherst quality

Our big, sweet, meaty, velvety, melt-in-your mouth Alaskan Weathervane Sea Scallops are wild-harvested sustainably in cold, pristine ocean waters.

They're hand-shucked, individually quick-frozen, and packed at the peak of freshness onboard the few, small vessels allowed to fish the Scallop grounds off Kodiak Island, Alaska.

Unlike most Scallops on the market, which are dipped in chemicals, ours are all-natural.

Dry Scallops vs. Wet Scallops

Many sellers dip their Scallops in a solution of water and sodium tripolyphosphate (STP).

The resulting chemical-treated shellfish are called “wet” Scallops. If Scallops look very shiny and wet – or feel glassy or overly slick and slimy – they were probably soaked in STP.

STP is used to extend product shelf life and to add water weight, thereby boosting sellers’ profits ... at shoppers’ expense.

STP-treated Scallops will not brown well, due to the extraneous water they’ve absorbed.

The extra water that STP-treated Scallops absorb cooks off, resulting in "shrinkage" and a dry, bland taste.

Finally, the addition of STP to Scallops can make the meat tough or rubbery, and produce a tart, metallic, “chemical” flavor.

_____________________________________________________________________________________

Back to page top

Shipping Questions

How are the frozen products shipped?

All frozen products are carefully packaged with dry ice in a sturdy styro shipping container and sent 2nd day air. They will arrive frozen and ready for your freezer. The dry ice evaporates during shipment and may be completely gone by the time you open your package--do not be alarmed as this is normal.

How can I get free shipping?

It's simple. We offer Free Shipping on any order that totals $99.00 or more.

Vital Choice Shipping Fees

$0-$49.99 = $4.95
$50-$98.99 = $9.95
$99 and over = Free Shipping! (Standard deliveries within the continental United States*).

Vital Choice Standard Shipping Policies

We cannot ship to addresses outside the USA, except for non-perishables items ordered from Canada. Residents of Australia can order canned seafood from our friends at Vital Choice Australia. (*Perishable orders to Alaska and Hawaii are subject to a surcharge. Add $19.95 up to $200, above $200 is 10% of total.)
Free shipping applies only to our standard deliveries to the United States.
Shipping is calculated separately for each Cart in your order.
Non-perishable (canned) products are shipped via Ground and should normally arrive within 5 to 7 days, depending upon destination.
Perishable (frozen) items are shipped 2nd day air, Monday through Wednesday, unless otherwise requested.
All orders will be shipped within 72 business hours under normal circumstances.

When will my order arrive?

Canned products ship 5 days a week via ground service and will usually arrive in 4-7 business days depending upon destination.

Frozen products ship 2nd day air Monday through Wednesday.
Delivery day depends upon when your order was placed. (all times are Pacific Standard).

Perishable orders placed:

Between 10 am Wednesday and Midnight Friday will ship Monday to arrive on Wednesday.
After midnight Friday through Tuesday 10 am will ship Tuesday to arrive on Thursday.
After 10 am Tuesday through 10 am Wednesday will ship Wednesday to arrive on Friday.
All orders placed by 10 am and upgraded to overnight will ship the same day Monday - Thursday.
Overnight orders placed after 10 am Thursday through the weekend will ship Monday.

Upgrade to Overnight Delivery:
Add $25.00 for orders totaling up to $165.00. Add 15% of the total to orders totaling $165.01 or more. For example, it would cost $33.75 to upgrade an order of $225 to overnight delivery (225 x 0.15 = 33.75).

We cannot guarantee specific delivery times. Occasionally an order will arrive a day early. In most cases, if no one is home, couriers will leave the package at your door.
PLEASE NOTE: We cannot be held responsible for orders that are not retrieved in a timely manner.
If you have very special delivery needs, please call our customer service desk at 866-482-5887 and one of our operators will be happy to assist you.

My frozen products arrived, when can I expect the canned?

Frozen and canned products are shipped separately.

Frozen parcels ship 2nd Day Air, while cans are shipped via ground service.
Look for your canned fish to arrive two or three days after the arrival of the frozen products.

Do you ship your products internationally?

Vital Choice Wild Red™ canned salmon may be sent to many countries for an additional shipping fee.

Please contact our customer service personnel at 866-482-5887 for further information. Back to page top

Do you ship your products to Canada?

Vital Choice non-perishable products, including canned Salmon, Tuna, and Sardines, may be shipped to Canada.

Presently we are unable to ship frozen products due to the risk of them being detained in customs. We are working with our couriers to change this.

If you would like to place an order please call our toll free line at 866-482-5887.

Do you ship to Alaska and Hawaii

Vital Choice non-perishable products, including canned Salmon, Tuna, and Sardines, may be shipped to Alaska and Hawaii.

Perishable products may be shipped to addresses served by our couriers, Fed Ex and Airborne Express for an additional fee.

To find out if you can receive a perishable shipment, contact our customer service personnel at 866-482-5887.

_____________________________________________________________________________________

Back to page top

Organic Tea

What is the shelf life of the teas?

The answer varies depending upon the type of tea, as well as other factors. If the bags are kept in a cool place and resealed carefully, 4 to 6 months after opening. Beyond that, they won't go bad, the flavors will just become less intense.

¤ As a general rule, black tea will last longer than white tea, and the white a bit longer than green.

Do you have decaffeinated tea?

All our teas have naturally occurring caffeine, but reducing caffeine content is simple and should not be a hindrance to enjoying great tea. Decaffeinating our full leaf teas can be done easily with minimal effect on flavor and enjoyment.

Simply steep the tea for 45 seconds in hot water and then pour off the liquid. Then, add hot water and steep in the manner you would normally use to brew a cup of that tea. As up to 80% of the caffeine will be released into the brief infusion of water, the subsequent infusions will have minimal amounts of caffeine. Comparatively little of the flavor or aroma will be sacrificed.

This method of decaffeinating tea retains 95% of the polyphenol compounds linked to many of the health benefits associated with drinking tea.

How does the tea filter work?

Here's how to use the tea filter:

1. The desired amount of tea is spooned or poured into the filter.
2. The filter is place into the cup, resting on its rim.
3. Pour the water through the filter until the cup is full; cover with top while steeping if desired.
4. After steeping for the desired length of time, remove filter and its contents and set aside (lid may be used for coaster).
5. The same tea may be reused by repeating steps 2 - 4 above; when reusing the tea, let it steep a bit longer. (You can usually get two or three cups per filling).

_____________________________________________________________________________________

Newsletter Sign Up