What is farm salmon?
In recent decades, a new type of salmon has become more and more widespread – the so-called “farm salmon”, or salmon grown on special fish farms. In this article, we will look at scientific information about how wild ocean salmon differ in their characteristics and health effects from salmon grown in artificial conditions.
Farmed salmon is a type of salmon that is farmed and commercially farmed on ocean or sea farms. The main difference between these species is that the initial color of the fillet of such salmon is gray. To obtain a familiar orange-pink hue, various foods rich in carotene (vitamin A) and astaxanthin (essentially a dye) are included in the diet of fish.
Although scientific studies show that astaxanthin is safe for human health, this is not the only example of the use of chemicals in the production of farmed salmon. In fact, most of these farms use genetically modified salmon varieties. Manufacturers also widely use antibiotics to improve performance.
Health benefits of salmon
Salmon (or salmon) is an important source of nutrients in a proper diet. Due to its high content of proteins and omega-3 fatty acids, as well as its low carbohydrate content, fish is recommended to be eaten at least once a week for those on a weight loss or muscle-building diet.
Salmon: Norwegian or Chilean?
The largest producers of farmed salmon in the world are Norway and Chile. Salmon is also farmed in Denmark (in the Faroe Islands), Scotland, in small quantities in the USA and Canada, and in extremely small quantities in Japan.
The quality of farmed salmon is directly related to the final cost – there are both cheaper fish grown with the help of hormonal growth stimulants (the fillet of such salmon is characterized by increased fat content and softness), and “organic” salmon grown without any artificial additives. The cost of the latter can be extremely high.
Atlantic salmon and Pacific salmon
Biologists distinguish two types of salmon – Atlantic and Pacific. The first lives in the Atlantic Ocean, the second – in the Pacific. In addition, Pacific salmon includes five different subspecies of fish (including chum salmon and pink salmon), while Atlantic salmon has only one. Farmed salmon is Atlantic salmon, while the so-called “wild salmon” is most often Pacific salmon.
Outwardly, the Pacific salmon fillet is light pink – in contrast to the gray Atlantic salmon fillet. However, as we mentioned above, when farmed, Atlantic salmon also change color from gray to hot pink or carrot orange. In addition, fish can differ in texture and taste, especially given that nutrition in nature can vary.
Benefits and harms of farm salmon
From the point of view of the impact on human health, the regular use of any type of salmon (both natural and farmed) is ultimately more beneficial than a complete rejection of the use of this fish. The fillet of any salmon is extremely rich in omega-3 fatty acids necessary for metabolism, as well as vitamin B12, mineral iodine, selenium, and phosphorus.
As for the omega-3 content, farmed salmon has even more of them than natural salmon – in fact, this is also regulated by manufacturers. However, there may be undesirable elements in the composition of farm salmon fat – such fish are actively fattened with various top dressings based on the flour of various small fish, often living in extremely polluted waters.
The quality of farm salmon
For the production of 1 kg of farmed salmon, about 3-5 kg of wild fish are needed, which are used as protein supplements to accelerate the growth of salmon. In many cases, these wild fish are not quality controlled and may contain heavy metals, microplastics, and other unwanted elements – and most of them will end up in the salmon on your table.
On the other hand, wild salmon can also contain mercury, since the level of pollution in the oceans increases every year, and each specific batch of fish cannot physically be tested for the presence of hazardous substances. In other words, with all the minuses of farm salmon, the risk of heavy metals in its composition is most likely lower.
Which salmon to buy?
The first rule of buying quality salmon is to study the packaging – you must understand which type of salmon you are buying and where it was produced. If nothing is said about it, put the product aside. The second rule will be to buy fish exclusively frozen, not chilled – ideally, the fillet should be placed in a vacuum package.
Defrost salmon in the normal compartment of the refrigerator or at room temperature, but not under hot water or in the microwave – this will negatively affect the texture and taste. When frying, a good salmon fillet should not release too much fat and should not become excessively friable – if this happens, you have a sample of farm salmon of not the highest quality.
Despite the fact that farmed salmon is often considered a purely artificial product, this is not always the case – there are fish grown on antibiotics and growth accelerators, as well as organic salmon. In most cases, farmed salmon contains more omega-3s than wild salmon. At the same time, both natural and farm salmon may contain heavy metals and microplastics.