Wild salmon is one of the best dietary choices one can make, while the farmed alternative contains twice its calories and fat, it is higher in chemicals, preservatives, saturated fat, and might have even been raised on GMO fish chow.
Farmed salmon are raised in large, densely packed pens which release waste and chemicals that pollute the surrounding waters. Farmed salmon are also prone to illness, and are commonly treated with antibiotics.
The team of Kimberly Warner, Ph.D. conducted a study which analyzed 82 salmon samples taken from restaurants and grocery stores during the winter of 2013-2014. Shockingly, findings revealed that up to 43% of the salmon labeled as “wild” is in fact farmed.
Namely, farmed Atlantic salmon was being sold as wild-caught salmon, and some lower-value species were being sold with higher-value species labels.
Since it is much cheaper to process it there, the U.S. exports 70 percent of its wild salmon, and then, it is shipped back in, but its origin is not tracked.
As reported by the National Marine Fisheries Service, imports back into the U.S. accounted for 78 percent of the 4.7 billion pounds of seafood consumed last year in the States.
Therefore, to avoid these issues, and make sure the salmon you purchase is wild and not mislabeled, make sure you buy it in season between May and September.
Here are several additional tips to help you buy fresh, nutritious salmon:
-- The fresh salmon you intend to buy should not smell
-- It should be evenly colored, clean, and firm
-- It should not look dull, but it should glisten, looking shiny and bright
-- Wild Alaskan salmon is the most eco-friendly variant, but remember it is a seasonal item
-- Fresh, frozen at sea, and canned salmon from Alaska are all good options