How Wild is Your Salmon?
Jill (the Real Food Forager) has uncovered yet another food labeling issue we need to be aware of – wild vs. farmed salmon. It seems fish raised using some aquaculture techniques are being allowed to be sold as “wild”.
Something smells fishy…
In the market, most seafood is labeled either farmed (aquaculture) or wild (fished). Apparently many types of fish are raised by using techniques from both methods. For example, Alaskan salmon may be labeled wild even though they originate in fish hatcheries. Are you as disturbed about this as I am?
We need better labeling of fish
Scientists from the UC Santa Barbara’s National Center for Ecological Analysis and Synthesis (NCEAS) have published an article in the journal Marine Policy which asserts the need to add a designation beyond farmed or fished — hybrid.
The hybrid designation would indicate that those fish have been raised using methods from both aquaculture (hatcheries or farms) and from fishing techniques. The importance of this is emphasized by the researchers because it would increase our knowledge of how fish and shellfish are really raised throughout the world.
I want to know if it is truly wild for health reasons
Until the 1970′s polychlorinated biphenyls (PCBs), and other synthetic chemicals, were added to paint, plastics, and other products and have found their way into fish. A landmark study in 2004 found that PCB concentrations were almost eight-times higher in farmed fish because of farm-feed contamination.
Although a study in the Journal of the American Medical Association, found that the health benefits of eating the omega-3-rich fish outweighs the potential dangers of PCBs, I’m not convinced.
Additionally, the fats in farmed fish are higher in inflammatory omega 6 fatty acids than wild fish.
This article originally appeared on RealFoodForager.com. It is partially posted here with permission of the author.
Photo Credit: Raw Loulou
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