Author: Woo-Lim Ko
Upon entering
the grocery store to cure my salmon cravings, there are a couple questions that
I ask myself. First, what’s the difference between wild salmon and farmed
salmon? Second, which one tastes better and is better for me? Lastly, where
have all the salmon gone that farming is even needed? Look no further, I have
answered these questions for you.
Apparently,
adult king or Chinook salmon are having a hard time surviving in the Klamath
River of northern California. The waters are running dangerously low, if more
water isn’t flowing into the Klamath Rivers soon, the Salmon could get infected
by a disease called gill rot. This disease can kill off tens of thousands of
Chinooks (NPR, 2014). Typically, several hundred thousand adult fish swim up
the sea to the river in the fall, but only around 90,000 made it back, and
fewer than 60,000 are expected this year, which is the lowest number on record.
This means that Salmon fishing in California and Oregon will probably have to be
limited for a few years in order to allow stocks to recover (Smithsonian,
2008). What does this mean for us? It basically means that we are limited on
Wild Salmon, although not completely rare. This makes us look into purchasing
farmed Salmon more frequently, but is it better for us?
According to
CNN, a 2003 report from Environmental Working Group showed that farmed salmon
in the U.S has highest levels of PCBS, which are toxic manmade chemicals. It
had higher levels of PCBs and other toxins than wild Pacific salmon. Wild
salmon also have 131 fewer calories and half the fat content of the same amount
of farmed salmon. Farmed salmon may have slightly more omega-3 fatty acids, as
well as more saturated fat content, which is not what you want. Overall, wild
salmon wins with being healthier and having less fat content. However, with the
decrease in wild salmon in recent times, what would be the solution to make
sure we are consuming safe fish?
If you are
concerned with contamination issues, make sure to find out where your fish came
from and read about any potential problems in that area. Trimming the skin and
fat as much as possible will also help, as well as using methods like grilling
and boiling to reduce fat, as this is where the toxic chemicals are stored.
Sources retrieved from:
http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water
http://www.cnn.com/2010/HEALTH/01/13/salmon.farmed.fresh/
http://health.clevelandclinic.org/2014/03/fish-faceoff-wild-salmon-vs-farmed-salmon/
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