2016 Farmers Market Season

Estes Park every Thursday June to September 8am - 12:30pm

Dillon ever Friday, June through September 9am - 2pm

Steamboat Springs, every Saturday June through September 8am - 2pm

Longmont Fairgrounds, every Saturday  June through October  8am -1pm

Vail, every Sunday,  June through September 10am - 3:30pm

Benefits of Omega-3 Fatty Acids

Omega-3 fatty acids are polyunsaturated fats that are essential for life. Omega-3s help protect against heart disease, promote healthy skin and joints and are essential to proper neurological development in unborn babies and young children.*

Because of the health benefits of Omega-3 fatty acids*, the American Heart Association's (AHA) dietary guidelines recommend that adults eat at least two servings of fish high in Omega-3 fatty acids per week. 
Since the Omega-3 content varies widely in fish, it is important to note that ocean-farmed Atlantic salmon, at 1.9 grams per serving, and species of wild salmon, provide higher levels of Omega-3 fatty acids* than most other fish sources. Fresh yellowfin tuna, for example, provides 0.2 gram per serving, swordfish provides 0.6 gram per serving and flounder provides 0.2 gram per serving. Mackerel, at 2.5 grams per serving, is another high-level source of Omega-3 fatty acids.

Omega-3 Fatty Acids Benefit:

The Heart and Cardiovascular System

Evidence strongly suggests that increasing Omega-3 fatty acids in the diet helps prevent heart disease and, at increased consumption levels, may dramatically cut the mortality rate in heart attack survivors.*

Salmon of the Americas’ Pledge

While the risk of these trace amounts of contaminants is yet unproven, we agree that any contaminants are unacceptable in any food. Member companies of Salmon of the Americas continue to bring considerable resources to bear on reducing the levels of PCBs in our salmon. This effort has been successful in reducing levels to date and future work, both by member companies and a SOTA coordinated effort, will continue to move ocean-farmed salmon to even lower levels.

We hope to someday to completely remove all traces of contaminants in salmon.

We also look forward to working with responsible non-industry parties to identify the problems and opportunities involved in reaching these goals in a way that keeps the needs of consumers in mind as we deal with these issues in an honest and open fashion.

New studies show farmed-raised salmon may be as environmentally
safe as  the wild varieties
Contrary to earlier studies, farm-raised salmon may be as environmentally safe as the wild
varieties of salmon. The latest studies by Salmon of the Americas (SOTA)  show levels of PCBs
in farmed salmon at about the same levels as those from wild Alaska Chinook and Sockeye salmon.
This rebuts the notorious Hites study which appeared in the journal Science in January 2004
proclaiming farmed salmon to have higher levels of PCBs than their wild cousins.
In addition, mercury, which has been a problem for some other fish, is not a problem in farmed
or wild salmon, according to SOTA.



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