View allAll Photos Tagged Omega3FattyAcids
F/V SONJA ALBACORE TUNA
Port of Astoria, Oregon
Boat Name: Sonja
Flag: United States
Year Built: 1937
Builder: Edward E Johnson
Length: 51 feet
Boat's Gross Tons: 38
Boat's Net Tons: 26
Propulsion Type: Diesel
Type: Commercial Fishing Vessel
About F/V Sonja Albacore Tuna:
F/V Sonja Albacore Tuna is troll-caught along Pacific Northwest ocean waters, particularly off the Oregon Coast. Dave Stevenson is the owner and skipper of the F/V Sonja for over 25 years. A native Oregonian and lifelong commercial fisherman. F/V Sonja Albacore Tuna is the freshest tuna you can buy in a can. It is troll caught on the Pacific Northwest Ocean waters near Astoria, Oregon. Moist, tasty and nutritious, their tuna is all natural and loaded with heart-healthy Omega-3 fatty acids, protein and minerals.
F/V Sonja's Fishing Methods:
Every F/V Sonja tuna is caught in Pacific Northwest ocean waters using the troll-caught (hook and line) method. Once caught, fish are "bled" and frozen immediately after landing to preserve quality.
"Troll-caught" tuna refers to 3-to-5 year old albacore harvested by "trolling" jigs behind a slow-moving boat. No nets are used, and only surface-feeding fish from abundant stocks are targeted. This is an environmentally responsible fishing technique that is dolphin-free, dolphin-safe and results in little or no bycatch. Younger, troll-caught albacore have more beneficial Omega-3 fatty acids than older, larger albacore.
This image is best viewed in Large screen.
Thank-you for your visit, and any faves or comments are always greatly appreciated!
Sonja
IT'S NOT TOO OFTEN I COME ACROSS A COMMERCIAL FISHING VESSEL THAT IS NAMED THE "SONJA"!!
F/V SONJA ALBACORE TUNA
Port of Astoria, Oregon
Boat Name: Sonja
Flag: United States
Year Built: 1937
Builder: Edward E Johnson
Length: 51 feet
Boat's Gross Tons: 38
Boat's Net Tons: 26
Propulsion Type: Diesel
Type: Commercial Fishing Vessel
About F/V Sonja Albacore Tuna:
F/V Sonja Albacore Tuna is troll-caught along Pacific Northwest ocean waters, particularly off the Oregon Coast. Dave Stevenson is the owner and skipper of the F/V Sonja for over 25 years. A native Oregonian and lifelong commercial fisherman. F/V Sonja Albacore Tuna is the freshest tuna you can buy in a can. It is troll caught on the Pacific Northwest Ocean waters near Astoria, Oregon. Moist, tasty and nutritious, their tuna is all natural and loaded with heart-healthy Omega-3 fatty acids, protein and minerals.
F/V Sonja's Fishing Methods:
Every F/V Sonja tuna is caught in Pacific Northwest ocean waters using the troll-caught (hook and line) method. Once caught, fish are "bled" and frozen immediately after landing to preserve quality.
"Troll-caught" tuna refers to 3-to-5 year old albacore harvested by "trolling" jigs behind a slow-moving boat. No nets are used, and only surface-feeding fish from abundant stocks are targeted. This is an environmentally responsible fishing technique that is dolphin-free, dolphin-safe and results in little or no bycatch. Younger, troll-caught albacore have more beneficial Omega-3 fatty acids than older, larger albacore.
Reference: sonjainc.com
This image is best viewed in Large screen.
Thank-you for your visit, and any faves or comments are always greatly appreciated.
Sonja
F/V SONJA ALBACORE TUNA
Port of Astoria, Oregon
Boat Name: Sonja
Flag: United States
Year Built: 1937
Builder: Edward E Johnson
Length: 51 feet
Boat's Gross Tons: 38
Boat's Net Tons: 26
Propulsion Type: Diesel
Type: Commercial Fishing Vessel
About F/V Sonja Albacore Tuna:
F/V Sonja Albacore Tuna is troll-caught along Pacific Northwest ocean waters, particularly off the Oregon Coast. Dave Stevenson is the owner and skipper of the F/V Sonja for over 25 years. A native Oregonian and lifelong commercial fisherman. F/V Sonja Albacore Tuna is the freshest tuna you can buy in a can. It is troll caught on the Pacific Northwest Ocean waters near Astoria, Oregon. Moist, tasty and nutritious, their tuna is all natural and loaded with heart-healthy Omega-3 fatty acids, protein and minerals.
F/V Sonja's Fishing Methods:
Every F/V Sonja tuna is caught in Pacific Northwest ocean waters using the troll-caught (hook and line) method. Once caught, fish are "bled" and frozen immediately after landing to preserve quality.
"Troll-caught" tuna refers to 3-to-5 year old albacore harvested by "trolling" jigs behind a slow-moving boat. No nets are used, and only surface-feeding fish from abundant stocks are targeted. This is an environmentally responsible fishing technique that is dolphin-free, dolphin-safe and results in little or no bycatch. Younger, troll-caught albacore have more beneficial Omega-3 fatty acids than older, larger albacore.
This image is best viewed in Large screen.
Thank-you for your visit, and any faves or comments are always greatly appreciated!
Sonja
F/V SONJA ALBACORE TUNA
Port of Astoria, Oregon
Boat Name: Sonja
Flag: United States
Year Built: 1937
Builder: Edward E Johnson
Length: 51 feet
Boat's Gross Tons: 38
Boat's Net Tons: 26
Propulsion Type: Diesel
Type: Commercial Fishing Vessel
About F/V Sonja Albacore Tuna:
F/V Sonja Albacore Tuna is troll-caught along Pacific Northwest ocean waters, particularly off the Oregon Coast. Dave Stevenson is the owner and skipper of the F/V Sonja for over 25 years. A native Oregonian and lifelong commercial fisherman. F/V Sonja Albacore Tuna is the freshest tuna you can buy in a can. It is troll caught on the Pacific Northwest Ocean waters near Astoria, Oregon. Moist, tasty and nutritious, their tuna is all natural and loaded with heart-healthy Omega-3 fatty acids, protein and minerals.
F/V Sonja's Fishing Methods:
Every F/V Sonja tuna is caught in Pacific Northwest ocean waters using the troll-caught (hook and line) method. Once caught, fish are "bled" and frozen immediately after landing to preserve quality.
"Troll-caught" tuna refers to 3-to-5 year old albacore harvested by "trolling" jigs behind a slow-moving boat. No nets are used, and only surface-feeding fish from abundant stocks are targeted. This is an environmentally responsible fishing technique that is dolphin-free, dolphin-safe and results in little or no bycatch. Younger, troll-caught albacore have more beneficial Omega-3 fatty acids than older, larger albacore.
This image is best viewed in Large screen.
Thank-you for your visit, and any faves or comments are always greatly appreciated!
Sonja
This milk is from Avalon Dairy, a small dairy within the city limits of Vancouver, BC. They've been selling milk in glass bottles since 1906, and still do home delivery. This particular milk is a new variation they carry called Vitala. It's quite high in omega-3 fatty acids because the cows eat fish meal.
....dressed with organic fresh mint and spring garlic both from my garden, lemon juice, olive oil, salt and freshly ground pepper. Sealed in baking paper and baked for approx 20 minutes in a moderate oven. Served with salad. The fish had been caught just a couple of hours previously so it was very fresh, tasty and healthy.
Watch the video: www.youtube.com/watch?v=F_AaY89rq5Y
Video Interview with Cheryl Millet: on the importance of Omega 3 to 6 Balance.
Auum Omega 3 Products are available for humans and pets!
Recipe:
4, 4 Ounce - Fillets of Salmon
1/4Th Cup - Melted Butter
3 Tablespoons - Dijon Mustard
1 1/2 Tablespoons - Honey
1/4Th Cup - Dried Bread Crumbs
4 Teaspoons - Finely Chopped Fresh Parsley
Salt and Pepper (At your own will)
1 Lemon for garnish
Preheat Oven: 400 Degrees F
In a small bowl stir: Butter, Dijon Mustard, and Honey
In another small bowl mix: Chopped Parsley, and Driend Bread Crumbs.
Brush each Salmon Fillet lightly with Honey Mustard mixture and sprinkle the top fillets with Bread Crumb mixture.
Bake Salmon for 15-20 Minutes or until it easily flakes with a fork
Sprinkle with Salt and Pepper (At will)
Sushi is the original one-handed food. Which is weird when you consider that drive-through eateries didn't seem to take off in Japan in the same way as they have in North America. You'd think that the country that invented the ideal finger food would spawn a nation of people soiling their steering wheels with the oily omega three fatty acids of raw tuna and salmon, but it just didn't seem to happen.
In fact, a few years back when some cars built in the eighties were being recalled for faulty seatbelt buckles, the Japanese companies that made the cars complained the buckles would function just fine if Americans weren't so untidy and would stop eating in their cars!
For the Flickr Group Roulette theme One-handed Food.
________
Day 19 of my 365÷52 Photo Project.
Plated oven-baked herring stuffed with lemon, parsley and cilantro. Seasoned with salt and ground pepper. Decorative plate on bluish decorative surface. Human hand in field of view. High point oil view.
Sea Bass in Miso Broth - from Prime
From the menu of . . . Prime
Lenox Square
404-812-0555
Q: I crave the Sea Bass in Miso Broth from Prime in Lenox Square. I would love to make it at home for my family. Please persuade the chef to share the recipe. I would be so grateful.
--- Lu Worrell, Atlanta
A: You can find wood ear mushrooms and miso paste at Asian stores or specialty markets. Sea bass, because of its high fat content ("good" omega-3 fatty acids, which have been found to be beneficial to coronary health), is a very forgiving fish if overcooked.
Dave Krieg having fun cooking some healthy salmon with integrative nutrition expert, Melanie Albert.
A showy species of purslane is shown in bloom at Plants for All Seasons, a nursery in Klein Texas (6610 Louetta Rd Spring, TX 77379). According to the Horticulture folks at Texas AM University "Purslane is a heat-tolerant, drought-tolerant flower which is sometimes referred to as the Dolly Parton flower because it blooms from 9 a.m. to 5 p.m. The new, larger-flowered Eubi-type purslanes are just as spectacular and show- stopping as Miss Dolly's personal attributes." Shown here is one of the showy varieties Portulaca grandiflora which is native to Brazil. The great thing about this flower is it is easy to grow in the hot and sometimes dry summer conditions in Houston where I live. The only annoying thing is it does take direct sun for the blossoms to open up and the plant looks pretty ragged on a cloudy day, in the evening and, of course, at night. Another great thing about this species and other species in the Purslane family is that they are edible. Not only can you eat the plant but turns out that it is good for you. Purslane has a high content of alpha linolenic acid, a type of the omega-3 fatty acids. According to Texas A&M, "It may affect human health directly, but the most intriguing possibility is that the human body might be able to convert into other, related kinds of omega-3 fatty acids (EPA and DHA) found in fish oils. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. But ages before this scientific finding, purslane was eaten as treatment for arthritis, inflammation and heart disease and to promote general good health." Pursalane has been used for centuries in cooking in Europe, The Middle East and Asia and is part of the culinary culture in places like Turkey, Greece, Albanian, Portugal and even Aboriginal Australia. It is used as a vegetable (prepared like spinach), in soups, in casseroles, in stir fries; as a garnish, in stews and in salads.
About its uses in cooking Texas A&M reports "Purslane is a succulent low-growing plant and is very tasty and crunchy. The entire plant can be used, the stems being most succulent. Purslane grows all over the world, often in disturbed soil. Purslane can be used as the main salad ingredient, lightly seasoned with diced onion, vinegar, and oil. The plant is good cooked with soups, steamed, sautéed, or pickled. Try adding it to omelets."
Many know purlane as a weed. Some of the less showy species of the family are called nuances by most gardeners in the US. One of the biggest culprits is Common Purslane (Portulaca oleracea), which is also called as Verdolaga, Pigweed, Little Hogweed, Pursley, and Moss Rose. I have spent years pulling it out of my flower beds and garden. Who knew I could eat it. I should have been making salads!
Thoreau reportedly used and enjoyed purslane, and he wrote of the plant, "I have made a satisfactory dinner off a dish of purslane which I gathered and boiled. Yet men have come to such a pass that they frequently starve, not from want of necessaries, but for want of luxuries."
A showy species of purslane is shown in bloom at Plants for All Seasons, a nursery in Klein Texas (6610 Louetta Rd Spring, TX 77379). According to the Horticulture folks at Texas AM University "Purslane is a heat-tolerant, drought-tolerant flower which is sometimes referred to as the Dolly Parton flower because it blooms from 9 a.m. to 5 p.m. The new, larger-flowered Eubi-type purslanes are just as spectacular and show- stopping as Miss Dolly's personal attributes." Shown here is one of the showy varieties Portulaca grandiflora which is native to Brazil. The great thing about this flower is it is easy to grow in the hot and sometimes dry summer conditions in Houston where I live. The only annoying thing is it does take direct sun for the blossoms to open up and the plant looks pretty ragged on a cloudy day, in the evening and, of course, at night. Another great thing about this species and other species in the Purslane family is that they are edible. Not only can you eat the plant but turns out that it is good for you. Purslane has a high content of alpha linolenic acid, a type of the omega-3 fatty acids. According to Texas A&M, "It may affect human health directly, but the most intriguing possibility is that the human body might be able to convert into other, related kinds of omega-3 fatty acids (EPA and DHA) found in fish oils. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. But ages before this scientific finding, purslane was eaten as treatment for arthritis, inflammation and heart disease and to promote general good health." Purslane has been used for centuries in cooking in Europe, The Middle East and Asia and is part of the culinary culture in places like Turkey, Greece, Albanian, Portugal and even Aboriginal Australia. It is used as a vegetable (prepared like spinach), in soups, in casseroles, in stir fries; as a garnish, in stews and in salads.
About its uses in cooking Texas A&M reports "Purslane is a succulent low-growing plant and is very tasty and crunchy. The entire plant can be used, the stems being most succulent. Purslane grows all over the world, often in disturbed soil. Purslane can be used as the main salad ingredient, lightly seasoned with diced onion, vinegar, and oil. The plant is good cooked with soups, steamed, sautéed, or pickled. Try adding it to omelets."
Many know purslane as a weed. Some of the less showy species of the family are called nuisances by most gardeners in the US. One of the biggest culprits is Common Purslane (Portulaca oleracea), which is also called as Verdolaga, Pigweed, Little Hogweed, Pursley, and Moss Rose. I have spent years pulling it out of my flower beds and garden. Who knew I could eat it. I should have been making salads!
Thoreau reportedly used and enjoyed purslane, and he wrote of the plant, "I have made a satisfactory dinner off a dish of purslane which I gathered and boiled. Yet men have come to such a pass that they frequently starve, not from want of necessaries, but for want of luxuries."
Introduction to Auum Omega 3 Seal Oil for Pets and Humans: Watch the video with the Eskimo dogs and tune into a revolutionary new Canadian product:
If you’re a new mother who breastfeeds, you must have been advised to consume more Omega-3 at least once now – and you should! It brings a lot of benefits that can help both you and your breastfed child. Omega-3 fatty acids like EPA and DHA from marine sources are well-known for their anti-inflammatory properties on the body, which is extremely helpful when you are recovering from postpartum wounds. In particular, this helps to reduce inflammation in the gut, and encourage and maintain a healthy microbiome in the gut.
Read More: www.tianweisignature.com/blog/the-surprising-benefits-of-...
An idea for an abstract that did not happen the way that I wanted. I was thinking of a landscape from something that people eat. Maybe removing the plastic would have helped. Sigh.
Numerous studies have indicated that a high intake of pro-inflammatory foods increases our risk of developing chronic diseases. These are the kind of foods that cause you to gain excess weight (and become obese), become diabetic, develop arthritis and other joint-related problems, age pre...
www.myweightlossfun.com/nutrition-data/8-pro-inflammatory...
F/V SONJA ALBACORE TUNA
Port of Astoria, Oregon
Boat Name: Sonja
Flag: United States
Year Built: 1937
Builder: Edward E Johnson
Length: 51 feet
Boat's Gross Tons: 38
Boat's Net Tons: 26
Propulsion Type: Diesel
Type: Commercial Fishing Vessel
About F/V Sonja Albacore Tuna:
F/V Sonja Albacore Tuna is troll-caught along Pacific Northwest ocean waters, particularly off the Oregon Coast. Dave Stevenson is the owner and skipper of the F/V Sonja for over 25 years. A native Oregonian and lifelong commercial fisherman. F/V Sonja Albacore Tuna is the freshest tuna you can buy in a can. It is troll caught on the Pacific Northwest Ocean waters near Astoria, Oregon. Moist, tasty and nutritious, their tuna is all natural and loaded with heart-healthy Omega-3 fatty acids, protein and minerals.
F/V Sonja's Fishing Methods:
Every F/V Sonja tuna is caught in Pacific Northwest ocean waters using the troll-caught (hook and line) method. Once caught, fish are "bled" and frozen immediately after landing to preserve quality.
"Troll-caught" tuna refers to 3-to-5 year old albacore harvested by "trolling" jigs behind a slow-moving boat. No nets are used, and only surface-feeding fish from abundant stocks are targeted. This is an environmentally responsible fishing technique that is dolphin-free, dolphin-safe and results in little or no bycatch. Younger, troll-caught albacore have more beneficial Omega-3 fatty acids than older, larger albacore.
This image is best viewed in Large screen.
Thank-you for your visit, and any faves or comments are always greatly appreciated!
Sonja
Two herrings on packaging paper. Wooden chopping board. Decorative background. High point of view. Light effect.
Fish are a great source of omega-3 fatty acids, particularly the long-chain omega-3s EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are important for maintaining heart and brain health, reducing inflammation, and supporting overall wellness.
www.foodsture.co.uk/2022/07/foods-high-in-omega-3-fatty-a...
www.natures-best-secret.com/testimonials/
We all know the health merits of omega 3 fatty acids that come from fish oil, flax seeds and many other places. The scientific proof is astounding and the research is abundant – omega 3 fatty acids are good for you.
Long-chain omega-3 fatty acid intake (EPA & DHA) has been associated with a reduced risk of several diseases, including coronary heart disease. Omega-3s have benefits for a variety of conditions such as Alzheimer’s dementia, rheumatoid arthritis, age-related macular degeneration (AMD), as well as general health. Many Americans could benefit from higher intakes.
Krill Oil Plus is a natural health supplement supports heart, joint, brain and skin health. Krill Oil Plus is rich in:
Phospholipids
Beneficial omega-3 fatty acids:
EPA
DHA
Astaxanthin, the carotenoid pigment and powerful antioxidant
This offer is the next generation of omega-3 supplementation, and represents a real step-up from our grandparents’ cod liver oil. Research suggests much of the omega-3 in Krill Oil is stored bound to beneficial phospholipids, meaning the EPA and DHA is easier to absorb.
The gorgeous red color of Krill Oil is due to the presence of natural astaxanthin, a powerful antioxidant. Astaxanthin makes Krill Oil beneficial to both health and marketability.
Krill Oil Plus is made from Antarctic Krill – whose sustainability is ensured by the Commission for the Conservation of Antarctic Marine Living Resources – and our supplier is ‘Friend of the Sea’ certified. One bottle contains 60 capsules, which is equivalent to a 1-month supply at max usage, or can last as long as 2 months at the minimum usage.