A new report from the Rowett Institute at the University of Aberdeen has found higher levels of vitamin D3 in recently analysed Scottish farmed salmon than in older UK and Norwegian datasets.
The report reviewed published research on fish consumption and analysed salmon samples collected from Scottish producers in 2024 and 2025. Researchers found vitamin D3 levels of around 9 micrograms per 100 grams, compared with approximately 5 micrograms in UK salmon data from 2003 and around 7 micrograms in Norwegian data collected between 2006 and 2019.
The study found that levels of total fat, saturated fat and protein were broadly comparable with salmon analysed over the past two decades.
Researchers also concluded that farmed salmon remains a significant source of omega-3 fatty acids despite changes in feed formulations over recent years. The report cited evidence linking regular fish consumption with lower rates of cardiovascular disease and noted that UK consumers continue to eat less than half the recommended amount of fish.
According to the report, people consuming two to four portions of fish per week had a 21% lower risk of dying from coronary heart disease and a 9% lower risk of stroke compared with those eating little or no fish.
The Rowett Institute said salmon consumption can contribute to vitamin D intake and improve omega-3 status, while supporting markers associated with heart health.
The report was commissioned by Salmon Scotland.
