How to know if it’s farmed or wild salmon?

By @HEALTHYGIRLHOME

Identifying Farmed Salmon

One of the most common questions people ask is how to tell if the salmon they're purchasing is farmed or wild. It's a valid question considering the increasing concerns about sustainability and health linked to farmed fish. The easiest way to identify farmed salmon is by its label. If it's labeled "Atlantic Salmon," it's farmed. This is because nearly all Atlantic salmon available in the market today are farmed, due to the significant depletion of wild Atlantic salmon stocks.

What if It's Not Labeled?

Occasionally, you may come across salmon that's not labeled. In this case, the color and type of salmon can give you a clue. Ask whether it's red, silver, or king. These are usually Alaskan varieties, which are Pacific and mostly wild. If it's none of these, then it's likely farmed Atlantic salmon. Always ask your fishmonger if you're unsure. They should be able to provide you with the information you need.

Reducing Your Carbon Footprint

A concern that goes beyond the health and taste implications of choosing farmed versus wild salmon is the environmental impact. Farming fish can have a significant carbon footprint, considering the energy used in boat, plane, delivery trucks, and factory operations. You can help reduce this impact by making informed purchases.

A great tip for reducing your carbon footprint is buying salmon at your local farmers market, or fisherman. This significantly reduces the carbon emissions associated with long-distance transportation and industrial production. Plus, you're likely to get fresher, better-quality fish and support local fishermen in the process.

Conclusion

In conclusion, understanding whether your salmon is farmed or wild can be as simple as reading the label or asking your server. If your server doesn’t know then it’s safe to assume it’s farmed. By asking, it should raise more of an awareness to the restaurant that it’s customers do care where their food comes from!

Lastly, consider the environmental impact of your seafood choices and try to support local, sustainable practices whenever possible. Happy and responsible eating!

Sources: Clean, Green, and Lean by by Walter Crinnion

OceanicSociety.com