So, this leaves farm raised salmon with a decent omega-6 to omega-3 ratio, around 1:2 or 1:3. Neurotoxicity may increase the risk of Parkinson’s and Alzheimer’s disease. The increase in the farming of salmon has been an ongoing concern to researchers who study the ecological impact of farmed salmon. There are strict regulations for development activities such as road building, logging, mining, and sewage treatment. Another problem is that they then excrete these things into the water, which often escapes their fenced off area and affects the ecosystem. Overall, one of the benefits of wild caught salmon is there’s less cause for worry about toxic contaminants! We must stand up for our food rights. Box 21267, Billings, MT 59104, PENNSYLVANIA: The synthetic version of astaxanthin is not as strong as the natural version but is still beneficial. It's a distinctive pinkish-red, after all... only, not all of it comes that way without a little help. Some argue that the omega-3 content of farm raised salmon outweighs the potential risks. Environmental and chemical contaminants affect wild salmon as well as farmed salmon. The State of Alaska Department of Environmental Conservation (ADEC) has a regulatory section dealing specifically with water quality. A single large sea pen can hold up to 90,000 fish. So why the big push for these helpful fats now? PBDEs are endocrine disrupters that have been shown to have reproductive toxicity, and are also suspected to play a role in cancer formation. Fortunately, salmon is on their list of "best choices" when it comes to fish. We are so disconnected from where our food comes from. They've even switched to vaccinating their fish against diseases they were previously using antibiotics to treat, and they've also made strides in improving the cleanliness of the conditions fish are kept in. Wild salmon fit into their natural ecosystem and do not increase environmental pollution. Costco's farmed and frozen Atlantic salmon. Shocking, right? Wild salmon live and breed in their native bodies of water. Sometimes wild salmon are white because of the way they process astaxanthin. First, a fun fact: "Salmon" actually refers to a group of different species defined by their unique lifestyle, which we'll talk about later. In many areas of the world’s oceans, commercial fishing has been poorly managed and has led to depleted stocks. Fish oils and omega-3 oils are believed to be good for our health, but where can we find them and what can they do for us? There's one term in particular you should keep an eye out for if you're looking for wild salmon, and that's troll-caught. One study found that wild Atlantic salmon contained more mercury than farmed Atlantic salmon. Wild Alaskan salmon are pinkish in color because of their diet of plankton and krill which contains astaxanthin, a natural antioxidant. According to The Guardian, both wild and farmed salmon remained low in mercury content into 2017 — great news for salmon lovers. Watch this eye-opening video about salmon when not farmed under proper conditions: While progress has been made in the aquaculture industry to address the pollution and contamination issues associated with fish farms, such as the development of antimicrobial copper alloys for netting, the consensus among ocean advocates remains that consumers should avoid most farmed salmon. Salmon that is farmed has a characteristic bright orange-pink color. It has been shown to protect heart health, brain processes, and thyroid function…. Today, the average person eats about. Wild salmon live and breed in their native bodies of water. Different countries follow different farming practices and regulations, and most are not as strict about cleanliness, safety, or sustainability as aquacultures in places like the U.S. and Canada. Translation: farmed salmon contain 2 or 3 times the amount of omega-3s relative to omega-6s. First, look at the color and the pattern of the fat. That's a reference to a hook-and-line method of fishing that's super sustainable, so if that's important to you — and you're fine with the hefty price tag that comes with it — it's worth it. In theory, wild salmon is a healthier and more natural choice over farm-raised salmon, but farm-raised salmon are most often cultivated more omega-3 fatty acids and some other benefits their friends in natural waters may not offer. (Alaska Statute 16.05.870). Around two thirds of the US's salmon comes from farms, with the majority of those farms located in Chile, Norway, and Canada. The current worldwide production of farmed and raised salmon would provide about one serving of salmon per year to each person on earth, and sixty to seventy percent of that meat comes from aquaculture. Salmon is salmon, no matter where it comes from... right? Technically speaking, the difference is pretty simple. There are a lot of differences between the two, so let's talk about what you need to know. For wild Alaskan salmon, the in season generally ranges from April to September, and the off season from October to March. To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below. The intensity of fish farming is also of concern. Since the white king salmon does not metabolize the astaxanthins, it does not obtain the pinkish color. First, the eggs are hatched and raised on land in freshwater tanks for 12-18 months, producing smolt (juvenile salmon). Eggs are laid, fertilized, and the adult fish die. With all the media hype about getting more Omega 3’s, consumers have been advised that fish could be a good source of these helpful fats. In other words, if farmed with extremely stringent quality conditions like in Norway, farmed salmon may be a better choice as it contains more omega 3. All over the world, natural fish populations have declined dramatically in recent decades, making aquaculture the most viable option to protect wild fish and natural ecosystems. Globally, wild salmon stocks have shrunk down to just half their size over the course of the past few decades. And, much of this is due to human activities, like deforestation and pollution, destroying wild salmon’s natural habitats. On average, a 4-oz wild caught salmon filet contains 160-170 calories and 7-8 grams of fat. If your fish is more of a neon pink, it may be farmed. Are there any risks? Most fish freeze to death or suffocate in the fish holds. Plus, eating the same, limited diet in an aquaculture changes the color of the fish’s flesh. I LOVE a lox bagel—but I…, Sriracha Mayo Baked Salmon w/ Potato & Squash – Easy Sheet Pan Salmon and Vegetables!…. Other concerns involve the impact of farmed salmon on the local waterways. ), over-harvesting, higher cost for consumers, seasonal availability. So much so, researchers at the time determined that it was only safe to consume farm raised salmon at one to two meals each month—or not at all. Vital Choice says that the fat and omega-3 content of wild salmon depends on the type of fish, and the more omega-3 it has, the more fat it has, too. (Sorry!) With all the media hype about getting more Omega 3’s, consumers have been advised that fish could be a good source of these helpful fats. If the fish you're looking at still has a tail, that's another giveaway. Unfortunately, most people consume WAY too many inflammatory omega-6s, which fuel damaging chronic inflammation in the body. And, that number is only expected to increase over time. Salmon farms are also breeding grounds for sea lice, and since wild salmon often pass through the farms during their migrations, they can easily spread. This is because salmon can absorb some chemicals and pollutants through their diet and their environment. These juveniles mature in the wild and naturally return to the streams where they were stocked. In some species of salmon, the eggs are of particular value. Antibiotic use in the meat industry is complicated (and we take an in-depth look at it here). If they are native, they can breed with wild stocks are reduce genetic diversity. Pacific salmon, on the other hand, are often wild but can come from a farm. Unfortunately they are appearing in increasing amounts in fish, and farmed salmon contain significantly higher levels of these polybrominated diphenyl ether (PBDE) compounds than wild salmon, according to research published in the August 11, 2004 issue of Environmental Science and Technology. By implementing limits on fishing and pollution early on, many Alaskan salmon populations have actually increased in recent years! Farm-raised salmon also has much higher fat content than wild fish. Not everything is similarly impacted — they both contain about the same amounts of cholesterol and magnesium — but that just goes to show that not all salmon is created equal.