- O - Glossary Terms


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The Ocean Wise Seafood Program was founded on the West Coast of Canada as a conservation program whose mission is to make it easy for consumers to make sustainable seafood choices. They work with thousands of fishers, restauranteurs, and fishmongers who want to make it easy for consumers to support a healthy ocean. If suppliers meet a certain rigorous standard, then Ocean Wise labels the seafood with their logo.



Omega-3 fatty acids are a group of polyunsaturated fatty acids that help all the cells in the body function as they should. They're a vital part of cell membranes, helping to provide structure and support interactoins between cells. They are important to all cells, omega-3s are concentrated in high levels in cells in the eyes and brain. Oily fish is the best source of omega-3 EPA and DHA. Other marine sources include algal oils.



Omega-6 are polyunsaturated fatty acids that mainly provide energy. The most common omega-6 fat is linoleic acid, which the body can convert to longer omega-6 fats. Omega-6 are found in higher levels I refined vegetable oils, nuts, and seeds. 



Omega-9 fatty acids are monounsaturated, meaning they only have one double bond. The most common omega-9 is oleic acid. Foods high in Omega-9 are vegetable and seed oils, nuts, and seeds. 



Organ meat are the consumable organs of animals. Organ meats include the liver, heart, kidneys, tongue, brain, spleen, lungs, intestines, thymus



Oxidation is a chain reaction that occurs in the presence of oxygen. When chemicals in food are exposed to oxygen in the air, their chemical composition changes and they begin to break down. Oxidation is responsible for the deterioration in the quality of food products, including off-flavors and off odors. It is affected by processing, packaging, and storing methods, and product ingredients. Animal and plant tissues contain antioxidant molecules to prevent this from happening.




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