Farm Raised Salmon

September 2006

What’s the story on Farm Raised Salmon?

As the one and only driver in San Diego sporting the bright yellow sticker that states “Friends don’t let friends eat farmed fish,” I am often questioned (even from drivers yelling out their windows at red lights!) about farmed fish. Having my cooking roots and chef experience based more on the water than on land, having prepared most of my fish straight from the sea to my grill, from Puerto Vallarta to Southeast Alaska, and almost everywhere in between, fish is what I know best. I care very much about the quality of seafood that I serve my clients, and refuse to serve such products as farm raised salmon, also referred to in markets as Scottish Salmon, Atlantic Salmon, and Salmon with color added in some markets.

So... what’s the difference?

The content and color: The hue of salmon meat comes from salmon’s natural consumption of shrimp and fish. Farmed salmon are fed food tablets rather than shrimp, which contain coloring agents that attempt to achieve the red of wild salmon. The pellets are made of compressed, dried fish parts, which contain dense concentrations of toxins. The levels of toxins from the dyes and the compression of naturally occurring toxins are now known to be directly related to some cancers and other health problems. The taste: Plain and simple; once you have wild salmon, especially super fresh in the Pacific Northwest, no farm raised fish comes close. The ecological impact: We should support fisheries that use sustainable practices and are fishing healthy fish for our consumption.

Salmon farming is responsible for higher ocean pollution and disruption of the natural ecological balance. Fish are the last wild animal that we hunt commercially. We must be conscientious consumers to ensure a future of healthy fish. For more information on farm raised salmon, see these websites: http://www.breastcancer.org/research_farm_raised_salmon.html, http://www.cbc.ca/consumers/market/files/food/salmon/, http:// www.albany.edu/ihe/salmonstudy/ See what farmed fish are acceptable to eat, as well as what fish to avoid, at http://www.mbayaq.org/cr/seafoodwatch.asp

Unfortunately, wild salmon season is coming to a close. If you love salmon, and like to eat it year round, stock up this month and freeze it. Purchase it from a high quality purveyor, like Point Loma Seafoods or the Fish Market to ensure top quality.

Consider investing in a vacuum sealer from Costco (about $100), and seal your salmon in individual servings or family size servings. Frozen wild salmon will not only taste better, but will prevent you from consuming dangerous toxins throughout the year, and you will be doing your ecological part for the health of the ocean. If you are interested in purchasing, vacuum sealing, and freezing, but don’t have the time or equipment, call Chef Julie, 858.248.3413- I am more than happy to shop, vacuum seal, and deliver. Remember- Friends don’t let friends eat farmed salmon!