Salmon as a Means of Preventing Heart and Vascular Disease

Cardiologists do not get tired of repeating: fish will help keep the heart in working condition for many years. As a source of animal proteins, it is much better than beef, pork, and even poultry. It is high in heart-healthy unsaturated fats, while animal meats are high in saturated fats, which raise blood cholesterol levels. In the journal Food and Chemical Toxicology, a study was published that proved that replacing red meat with fish allows you to live longer and healthier. Eating fish reduces the risk of developing heart defects.

But the fish is different: one benefits the heart, the other can harm. The basis of the "cardiovascular" diet is salmon. It contains many beneficial fatty acids that fight free radicals that destroy our cells. Omega-3 and Omega-6 polyunsaturated acids are not produced in the human body, and we can get them only through other products, namely fish.

For the first time, experts paid attention to omega-3 polyunsaturated fatty acids in the 1970s, when they noticed that the inhabitants of Greenland and Japan suffer from heart disease much less frequently. It has been hypothesized that this is due to dietary habits: these countries traditionally consumed much marine fish. Thus began the study of the omega-3 polyunsaturated fatty acids found in fish oils. The research results turned out to be fantastic: Omega-3 improves the vascular wall condition, lowers blood pressure, regulates the level of lipids in the blood, and has an anti-sclerotic effect.

Tested the new data in Greece on at-risk patients - smokers, who most often suffer heart attacks and strokes. Within a month, the study participants took 120 grams of salmon daily, which carried out a thorough diagnosis of their heart and blood vessels. It turned out that in all participants of the experiment, the vascular wall became more elastic, which proved the effect of polyunsaturated fatty acids on the improvement of the vascular walls.

Can pills replace natural Omega-3s found in fish? This was verified by another study being conducted, this time in Korea. Local scientists concluded that dietary supplements do not positively affect the cardiovascular system of patients who have had heart attacks and strokes in the past. Supplementation did nothing to reduce cardiac death rates among the patients in the study. The American Heart Association recommends eating 120 grams of fish at least twice a week for prevention purposes. And for people who have suffered heart attacks in the past, increase the number of servings to four per week. In farm-raised fish, the percentage of omega-3 is significantly lower than in the "wild" fish caught in the sea. Therefore, "cores" should pay attention to wild, natural salmon.

The world refuge of this fish is the Kamchatka Peninsula. A fifth of all wild Pacific salmon spawns here, which is valued for its delicate taste and the full content of nutrients and vitamins. The region is the world's largest fresh, frozen salmon and caviar exporter. The nature of Kamchatka contributes to this: abundant rains, absence of permafrost, and extensive water basins. Due to the peninsula's isolation from mainland rivers, there are practically no other freshwater fish here. The Pacific salmon lives and breeds here without any problems - it simply has no rivals.

On the other side of the Pacific Ocean, wild salmon stocks are practically destroyed in Alaska. The construction of dams, land reclamation, intensive fishing, and environmental degradation have reduced the population. And programs for restoring wild populations of Pacific salmon in the United States and Canada have shown relatively modest results. The Alaska fishing industry is forced to disrupt fishing technology and catch fish before entering freshwater to spawn to meet the population's need for healthy fish and caviar. This affects the quality of the product: the content of valuable substances in salmon is much lower, and the caviar is not fully ripe.

Kamchatka salmon breeds in the fresh waters of ecologically clean rivers and, for fattening, go to the ocean, where it is fed with useful microelements in saltwater. For spawning, he returns to his native waters, when he becomes an object of fishing for local fish processing companies. The largest enterprise in the Kamchatka region is the Vostochny Bereg company. In the high season - the spawning period - its production shops process almost 500 tons of products per day. In the high-tech complex, located on the Eastern coast of the Kamchatka Peninsula, they carefully monitor that the Far Eastern frozen fish production of all types of cuts and red caviar is carried out by all sanitary and epidemiological standards and does not harm the environment. The production of Vostochny Bereg / Bering Seafood is based on the principle of a short cycle - within four hours after being caught, Pacific salmon is processed and turned into a finished product. Such a fast production provides fish and salmon caviar with excellent appearance, taste, and, most importantly, the complete safety of all nutrients. "Vostochny Bereg" /Bering Seafood has an international MSC certificate and has repeatedly become a prize-winner at international exhibitions. The fish processing complex carefully controls the quality of raw materials and finished products, does not allow "dirty" processing, and excludes dyes, and flavors, making Kamchatka fish and salmon roe kosher food. It is no coincidence that Vostochny Bereg / Bering Seafood products are in demand in the United States, where 8 million Jews who keep kashrut live.

The production cycle at the plant is seasonal. During spawning, all production capacities are involved here. Straightforward and well-coordinated work allows us to provide stocks of natural and high-quality Far Eastern frozen fish of all types of cuts for the whole calendar year. Thanks to large production volumes and an established distribution system, fresh, high-quality, and healthy marine products from Kamchatka are now available to residents of 12 countries worldwide.