We do know that fish is important for our health. However, this is a complex issue. Logically we’d think farm-raised would be better for our environment and better for us. (by the way, “ocean-raised” fish is the same as “farm-raised” just a new marketing name. Farm-raised fish are fish in pens in the ocean and when this got a bad wrap they changed the name, that’s all!) But we have learned that farm raised means that the fish don’t get lots of swimming room, are prone to disease (and therefore fed antibiotics) and can get out and infect the fish in the wild. They are also high in mercury.

“Where does this come from?” is the most important question you can ask yourself about anything you are consuming.

Let’s look at Farmed Salmon. Since Farmed Salmon are fed pellets instead of what they eat in the wild, three elements are affected:

1. First, the food that they normally eat in the wild converts into powerful omega 3s for us; the farm raised salmon doesn’t have as high nutritional value.
2. Second, the food they eat naturally helps them turn that beautiful pink color to which we are accustomed; the farm raised are therefore fed colorings to make them more palatable to our eye.
3. Finally, the food they eat affects how they taste and there is truly no comparison in flavor or texture.

When choosing to eat fish, we must consider:

• The importance of fish to our health with valuable Omega-3s, protein, low fat.
• The sustainability of the fish, that it is not overfished and that it is safe for our environment.
• The health of the fish and the life of the fish (what it eats, how it lives).
• Cost. We really can’t afford to eat farmed salmon.
• Taste!

Fish, particularly cold water oily fish, have valuable Omega 3s. We are just now exploring all the benefits of these EFAs and are finding that they are invaluable to good health. They help reduce risks of heart disease, cancer, age-related blindness and eye problems, arthritis, and other inflammatory diseases as well as keep a healthy circulatory system. We should strive for two to three servings (total of 6 – 12 ounces per week as one serving is considered 3 but can be as much as 6 ounces) per week of a fish high in Omega 3s.

We know that wild Salmon has great benefits; however, most grocery stores and restauants that offer “salmon” are offering a genetically engineered (farmed) salmon that is taking over the environment. Or, we find out, that because of the way the fish is caught, it’s habitats are being damaged and it’s becoming endangered. We have to carefully look at where the fish is caught and whether or not the fishery is sustainable. It is important that we make sure our fish is Sustainable and safe for the environment.

It is also important that we make sure THE FISH is healthy and therefore truly healthful. Farm-raised fish are raised in small pens in the ocean secured by nets or in ponds, depending upon the fish species. As with most industries, maximizing revenues is key so they will stock a pond with as many fish as they can leaving very little room for the fish to move about freely and they are fed pellets of food instead of their natural food (sounds like the chicken and cattle scenarios all over again). This, in turn, doesn’t allow them to use their muscles naturally nor convert their natural food into powerful Omega 3s for us. Therefore, farm-raised fish doesn’t have the health benefits of Wild fish. Therefore, farm-raised salmon doesn’t have the color of natural salmon and they are fed colorings to help make the salmon palatable for our plates.

“Wild salmon become pink by eating sea creatures like krill, which contain a carotenoid called astaxanthin. Farmed salmon are naturally grayish but turn pink when they are fed various sources of astaxanthin, including one that is chemically synthesized and others that originate from yeast or microalgae.”

– NY Times, Marian Burros