Characteristics and properties of the final product
Salmon

Oily fish, like salmon, are nutritionally interesting for their high content of long-chain polyunsaturated fatty acids. The precursor of this family is alpha-linolenic acid (ALA), which is essential for the body and must therefore be supplied by the diet. It can be converted by the body into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, the rate at which ALA is converted into DHA is insufficient to cover the need for DHA, which is also essential. Omega-3 fatty acids are necessary for the development and functioning of the retina, brain and nervous system. They are also essential for women of childbearing age, pregnant or breastfeeding women and children, as well as during the aging process, due to their positive effect...