Farmed salmon is more likely to be affected by pollution, parasites, and disease. The densely packed nature of a fish farm can breed a lot of nastiness. The more salmon that are packed into the close quarters, the more excrement and uneaten food accumulates, upping the potential for parasites and disease to spread.
As early as 2004, scientists found levels of polychlorinated biphenyls, a probable carcinogen known as PCBs, seven times higher in farmed Atlantic salmon than in wild salmon. More recent studies found high levels of other chemicals and antibiotics in farmed salmon.
Huon salmon is 100% grown and harvested on salmon farms in Tasmania. Huon employs full time vets to ensure the health of their salmon. Fish, like any animal, can get sick from time to time. If the vet requires antibiotics for any reason, the government strictly regulates the the treatment of the fish.
Though both wild caught and farm raised salmon have a small chance of containing mercury, both options are very low risk. In fact, farm raised fish have an even lower probability of containing dangerous levels of mercury. Overall, mercury contamination is not a concern when it comes to salmon!
There are many different types of salmon — specifically, five types of Pacific salmon and two types of Atlantic salmon. These days, Atlantic salmon is typically farmed, while Pacific salmon species are primarily wild-caught. Wild-caught Pacific salmon are typically considered to be the healthiest salmon.
Salmon is low in mercury.
Both wild and farmed Atlantic salmon have much lower mercury levels than most other fish species. Farmed salmon has on average, 0.05 micrograms of mercury per gram.
No, it's not wild caught. They are grown in tanks somewhere in Chile. According to a lawsuit brought upon Aldi (currently underway) the conditions within the salmon tanks are far from satisfactory. the tanks are so overpopulated there's no room to swim, which causes the fish stress.
It turns out that you probably won't shortchange your heart if you choose the less-costly farmed salmon, as both types seem to provide similar amounts of omega-3s per serving. But that's likely because farm-raised salmon tend to have more total fat — and therefore more omega-3 fat — than wild ones.
This is because farmed salmon are exclusively fed strongly heated and processed dry-feed which therefore cannot contain parasites such as Anisakis. In 2015, the Norwegian Institute of Marine Research examined 4,184 farmed salmon from 37 salmon farms and did not find any Anisakis.
Farmed salmon is full of contaminants
Most salmon sold in Australia is farmed in Tasmania and unfortunately farmed salmon is given a highly processed high-fat feed .
Our quality Tasmanian salmon portions with skin on are responsibly farmed and always fresh, never frozen. Part of our Australian Seafood range, these meaty salmon fillets can be oven baked or pan fried to produce a delicate texture and crispy skin.
Cole's (Coles) salmon is sustainably farm raised in Chile and carefully hand packed and processed in pure olive oil with a touch of sea salt.
This rating applies to Atlantic salmon farmed by Tassal. Atlantic salmon is a non-native species that is farmed in sea cages off the coast of Tasmania. Significant environmental impacts of salmon farming have been recorded in Macquarie Harbour, which is a unique and sensitive waterway adjacent to a World Heritage Area.
This product has met the ASC's global standard for responsibly farmed seafood.
Both types of salmon may be at risk of contamination by carcinogens due to water pollution. But wild-caught fish are slightly safer to eat than farm-raised ones. You should still vary the ways you get your nutrients. Low levels of dioxins.
Omega-3 in avocado vs salmon
Again, there's no contest when it comes to oily fish. Avocados are not considered a rich source of omega-3 fatty acids, containing no EPA or DHA and even less ALA (162g on average) than salmon.
Early studies reported high levels of PCBs and other contaminants in farmed salmon – higher than in some species of wild salmon, such as pink salmon. Follow-up studies haven't confirmed this and the consensus among scientists and regulators is that farmed salmon and wild salmon are safe foods.
Takeaway. The FDA recommends eating 8 ounces of salmon per week. So you *can* eat it every day but in smaller servings. If you're pregnant, the FDA recommends eating 8 to 12 ounces of seafood per week from sources that have lower mercury levels — including salmon!
NSW. Australian Salmon should not be confused with the pink-fleshed farmed Salmon that is produced in Tasmania (which is actually a different species, Atlantic Salmon). Australian Salmon are mainly caught in NSW using haul seine nets deployed from sandy beaches. A small portion are caught using purse seine nets.
Coles ASC certified salmon comes from Tassal, which earned ASC certification across all of its sites in November 2014.
Australian Salmon are a wild-caught fish related to herring that are much-loved by beach anglers around the country.
Unsafe contaminants
For either wild or farmed salmon, Zumpano suggests removing the skin to decrease exposure to contaminants and pollutants. The bottom line: Both wild and farmed salmon contain contaminants, but wild salmon has lower levels and is considered safer overall.
Salmon caught in Alaska (chinook/king, chum, coho, pink, sockeye) are among the better-managed fish stocks in the U.S. They are also low in contaminants. Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment.
Salmon is a fatty fish, and just like any other food, consuming too much of it can lead to weight gain and other health problems. While comparatively lower than other types of seafood, salmon also contains mercury, which can be harmful in large amounts. We strongly recommend you to have a balanced diet.