Our wild Alaskan Sockeye Salmon offers special appeal to those—like many of us here at Vital Choice—who like their wild salmon firm and flavorful.

These sustainably harvested fish are a super-healthy source of protein, rich in long-chain omega-3 essential fatty acids, and potent natural antioxidants.

And sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA.

Our flash-frozen portions come vacuum-sealed for superior quality and convenience. Certified Kosher by EarthK

If you haven't tried our Wild Red Sockeye Salmon you're in for a treat, because it tastes much fresher and firmer than standard supermarket brands.

The rich, red color of the meat and oil is unlike any you're likely to have had before. And minimal processing ensures that you'll get the maximum amount of nutrients naturally abundant in Sockeye Salmon: omega-3s, vitamin D, and astaxanthin (a potent orange-red antioxidant pigment).

Choose Skinless-Boneless Wild Red, or Traditional Style with skin and soft edible bones for extra flavor and ample calcium.

Both kinds are available with or without added salt ... and several varieties come in EZ-Open pull-tab tops.

“You are providing a wonderful health-giving service to the planet with your business. And it is a pleasure to bring this information to my audience. It is also a pleasure to snap open these little cans of salmon and have an instant healthy meal!”

-- Dr. Christiane Northrup

Sablefish is rarely seen in standard fish markets, but this buttery, flaky, white fish boasts its own rich texture and mind-blowing flavor ... and even more omega-3s than wild Salmon!

In addition to our certified Earth Kosher Sablefish, we feature golden Oven-Ready Smoked Sablefish: scrumptious, steaks infused with delicate alder wood smoke flavor, which cook fully from frozen in just a few minutes.

The links between food and love have a very long history, including the Romans' belief that oysters enhance male desire and performance.

In fact, the scent of oysters resembles the most potent female pheromone, TMA.

Oysters are also rich in zinc, which is vital for sperm production, and in amino acids that raise testosterone levels in male rats (D'Aniello A et al. 1999).

Be that as it may, Viagra® is probably a far more effective male performance enhancer, compared with the odoriferous mollusk. 

In any case, our focus here is on foods that may uplift female libido.

Female sexual dysfunction approaches epidemic proportions

Millions of women suffer from one or more types of female sexual dysfunction (FSD), including low libido (sexual desire), inability to become aroused, lack of orgasm (sexual climax), or painful intercourse.

Key Points Female authors say fish oil lifts libido; research provides some support for their suggestion. Women with sexual dysfunction were found to benefit from Mediterranean-style diets; Men with ED also benefited. Amorous reputations of chocolate and caffeine cause controversy.

These problems stem from various physical causes like diabetes, heart disease, nerve disorders, hormone problems, and certain drugs, including antidepressant drugs.

Psychological causes include stress, anxiety, depression, relationship problems, and past sexual trauma.

Two recent surveys of American women found that the most common sexual problem reported is low sex drive or libido – affecting about one-third of women who report sex problems – followed by difficulty with orgasm (Lutfey KE et al. 2008; Paik A and Laumann, EO 2005).

Recent findings suggest that lack of libido is a common problem, and the authors of the most recent report made two key observations (Lutfey KE et al. 2008):

• “… assumptions underlying research on women’s sexuality, especially those focused on Female Sexual Dysfunction (FSD), have largely promoted an ideal that follows from the male model, one which is oriented to sexual performance: orgasm is central, desire is high, arousal is abundant, and lubrication is readily achieved.”
• “To the extent that female sexual activity, problems, or satisfaction are viewed as possible targets for pharmaceutical or psychological intervention, the accuracy of such information is a high stakes issue.”

Given the stakes involved, it was unfortunate that the authors of recent sexual health surveys did not include questions about nutrition, which surely plays a part in libido and sexual functioning for men and women alike.

Yvonne Fulbright, Ph.D.

Menu for romantic rewards

Recently, two female authors called the omega-3s in fatty fish and fish oil serious libido-lifters.

Sex educator and author Dr. Yvonne Kristín Fulbright touted the benefits of omega-3 fish oil in a FOX News article titled Can You Eat Your Way to Better Sex? (Fulbright YK 2005):

“I’m a big fan of fish oil. I take two tablets every morning because there are so many health benefits. So I was delighted when I learned that animal and human studies show that fish oil raises dopamine levels in the brain. … Dopamine can stimulate the release of testosterone, your hormone of sexual desire …”

And Dr. Fulbright added a key caveat: “You want to avoid fried fish since often it is cooked in oils high in omega-6 fatty acids, which cancels out the effect you want.” (She was referring to the fact that dietary omega-3s and omega-6s compete for passage through the same metabolic pathway.)

Last year, environmental consultant Marrena Lindberg recommended fish oil highly in her book The Orgasmic Diet, which

Marrena Lindberg

presented a diet and exercise plan designed for “… the millions of women unable to reach orgasm, or for those who want to improve their sex lives.”

The Orgasmic Diet offered four main prescriptions for lifting women’s libidos and enhancing their experience of sex:

1. Take ample amounts of fish oil
2. Keep your diet low in carbohydrates
3. Get ample exercise, including vaginal routines
4. Avoid refined sugar and caffeine, which Lindberg calls “orgasm killers”

Lindberg says she discovered her program when, in response to becoming pregnant, she stopped antidepressants and caffeine and started taking lots of fish oil.

As she wrote, “My libido not only picked up, it took off. I became a maniac. My husband was ecstatic!”

Can abundant omega-3 intake make the brain a sexier organ?

All of our premium Albacore Tuna – both canned and flash-frozen – is individually troll-caught in remote North Pacific waters by second generation fisherman Paul Hill.

Paul – who is our neighbor in Bellingham, Washington – works almost like a recreational fisherman, using shallow-depth, single-hook lines to catch one Tuna at a time: a method called “troll/jig” fishing.

As soon as he hooks a fish, Paul hauls it aboard to be flash-frozen within about two hours. 

And to ensure that Vital Choice Tuna occupy the tip of the pinnacle with regard to purity (mercury content), we select only the smallest of Paul’s catch – fish weighing no more than 12 lbs.

To see how low in mercury our Albacore is in comparison with standard Tuna, click here.

(Picking smaller fish does not threaten sustainability, both because the North Pacific Albacore fishery is so healthy and because Albacore Tuna are extraordinarily prolific breeders, starting well before they reach this size.)

North Pacific troll-caught tuna fishery gets sustainability nod

We’ve always been confident that the Tuna we sold came from a fully sustainable fishery, and this judgment has been shared by the Monterey Bay Aquarium’s Seafood Watch.

Now, the Marine Stewardship Council (MSC) has ratified the Aquarium’s opinion by certifying the North Pacific troll-caught Tuna fishery sustainable.

This means that you can enjoy our Albacore with the assurance that your choice will not deplete Tuna stocks.

The technical report that led to MSC certification of the North Pacific troll-caught Tuna fishery makes four key points:

1. “… this fishery represents a small proportion of the total fishing pressure on this stock [i.e., commercial Tuna].”
2. “Significant strengths of the fishery in relation to the MSC [sustainability] standard derive from the intrinsically low-impact nature of the gear used.”
3. “Hook and line trolling and pole-and-line fishing for albacore are notably ‘clean’ fishing methods that catch one fish at a time.”
4. “Both fishing methods catch target species almost exclusively and bycatch of non-target species is relatively rare.”

Processing matters

In addition to extraordinary purity, Vital Choice Albacore offer superior eating and nutritional quality.

Large commercial canneries cook their Tuna twice. First, they bake the fish whole on a rack, which results in a loss of ...

Today, Australian researchers announced they’ve developed a new chemical process to turn fibrous plant waste into a viable bio-fuel, economically.

The process uses low-value, high-cellulose-content waste such as forest thinnings, crop residues, waste paper and garden waste, significant amounts of which are now burned or dumped in landfills.

The Australians may have achieved the holy grail of bio-fuel hopes, which is to make gasoline and diesel substitutes from cheap, renewable, non-food plant matter.

If the technology proves as practical as claimed, it would avoid the barriers that undermine the economic and social viability of biofuels generated from grains, corn, and sugarcane. (For more on that topic, see “Biofuels' Downsides Prompt Europeans to Backpedal” and “Corn-Based Fuel Fares Poorly in New Analysis”.)

The technology, called Furafuel, was developed by scientists from Monash University and Australia’s national science agency, the Commonwealth Scientific and Industrial Research Organization (CSIRO).

The plant wastes being targeted for conversion into biofuels contain fibrous lignocellulose, which is increasingly favored as a raw material for bio-fuels.

Lignocellulose is both renewable and, according to the CSIRO statement, “potentially greenhouse gas neutral”. It is predominantly found in trees and is made up of cellulose; lignin – a natural, plastic-like carbohydrate polymer – and hemicellulose.

CSIRO scientists say that their “bio-crude” oil can be used to produce high value chemicals and biofuels, including replacement fuels for both gasoline and diesel.

Steven Loffler, Ph.D.

Steven Loffler, Ph.D. of CSIRO Forest Biosciences stressed two points in the agency’s press release (CSIRO 2008):

• “By making changes to the chemical process, we’ve been able to create a concentrated bio-crude which is much more stable than that achieved elsewhere in the world.”
• “This makes it practical and economical to produce bio-crude in local areas for transport to a central refinery, overcoming the high costs and greenhouse gas emissions otherwise involved in transporting bulky green wastes over long distances.”

It has not been economically feasible to use plant wastes, such as forest thinnings and straw, to make biofuels and ...