Wild Salmon vs Farm Raised Salmon
Farmed Salmon vs. Wild Salmon – What are the Differences?
For as long as I can remember, Farmed Salmon has always been under the microscope. Many organizations, health groups, and medical communities have ruthlessly attacked Farm Salmon, claiming that it contains a much higher level of PCB’s (Polychlorinated biphenyls) than any other seafood on the market. These PCB’s can increase your risk of various forms of cancer.
From a consumer’s point of view, the exact cause of the controversy can be confusing. After all, Farmed Salmon looks like Wild Salmon, smells like Wild Salmon, and even tastes like Wild Salmon (though some may argue that the flavor is not as rich or rewarding). With two products that are nearly identical to the consumer, what are the differences which separate the two?
Nutritional Quality
Both Farmed and Wild Salmon contain all of the same amino acids, proteins, vitamins, and minerals. If one were to examine only that aspect of nutrition, it would almost appear that the two were identical. Many experts recommend that you consume seafood, with Salmon being the main variety identified, between six and eight times a week- this is almost certainly a product of the high nutritional value of seafood.
That figure changes, however, as soon as the topic shifts from Wild to Farmed Salmon. The new figure is dramatically lower: it is recommended that you consume an eight ounce portion of farmed Salmon once a month. Once a month, versus six to eight times per week- quite a change.
This is due to the PCB content of Farmed Salmon, which is 16 times than Wild Salmon. Farmed Salmon is also considerably fatter, meaning that you are consuming fewer proteins and more fats. Ironically, PCB’s are stored in fat cells.
Choosing Correctly
The benefits of Wild Salmon are quite apparent: Wild Salmon has less PCB’s, less fat, and more proteins and amino acids. Though Wild Salmon carries a small premium over Farmed Salmon, it is a small percentage when compared the premiums between regular and Angus Beef. In many cases, the premium in price is less than 15%.
The David Suzuki Foundation released a report in 2001 which identified the major source of the PCB’s within Farmed Salmon came from the feed used by the fish farms. Unfortunately, no replacement feed has surfaced as of yet. The Environmental Working Group released a report in 2003 which contained similar information, as well as disturbing figures and warnings of increase cancer risks as a result the consumption of PCB’s
Though it is highly recommended that you choose Wild Salmon over Farmed Salmon, there are ways to reduce the amount of PCB’s that you consume when eating Fresh Salmon.
· Trim the fat and skin from the Salmon, as PCB’s are stored in fat cells.
· Grill or broil the Salmon. This type of preparation reduces the amount of fat present within the fish.
Looking for a great tasting alternative to Farmed Salmon? Try Alaskan Sockeye or Chinook Salmon, both are excellent varieties of Wild Salmon.
