Is your salmon really good for you?

February 8, 2018
Lyndall McAlpine

I have to admit, I’ve never been too fussed on salmon, I don’t like “fishy” fish, but I do know it’s good for us!

Salmon is a great source of important and often deficient Omega-3 Fatty Acids, Vit D, Vit B12, Selenium, Vitamin B3, Protein, Phosphorus, Vitamin B6 and is a good source of choline, pantothenic acid, biotin and potassium.

I wanted to include a Salmon recipe in my 7 Day Fresh Start Cleanse. I ended up doing a lot of research on how to obtain clean, healthy salmon.

Did you know that Atlantic (including Australia/Tasmanian) salmon is farmed.  ‘Atlantic’, ‘Ocean caught’ refers to fish farmed in ocean pens and ‘Wild caught’ Atlantic salmon are raised fish that are released and then caught in river systems. Atlantic Salmon is endangered species therefore cannot be wild caught. The species was introduced into Australia and is farmed in the lower parts of Australia where the waters are colder.

Farmed fish life have a sad resemblance to battery hens, they are kept in unnaturally crowded conditions. This  confined space and lack of fresh water movement for removal of defecation creates excess bacteria, reduces oxygen content and creates a high incidence of illness and disease. Unfortunately high amounts of antibiotics are then needed to treat and prevent the diseases caused by such unhealthy environment.

A salmon’s diet is what produces the quality and nutrient level of salmon. In the wild, adult salmon eat other fish (including anchovies, very rich in long chain omega 3 fatty acids), squid, eels and prawns. Farmed fish are fed an unnatural diet of only 30 percent marine with the remainder produce including plants and sometimes by-products of livestock industries, GMO soy pellets, canola oil, wheat byproducts and other unnatural ingredients.

This unnatural environment and diet creates high levels of omega 6 and low levels of the anti-inflammatory omega 3 fats. We already have far too much omega 6 in our modern day diet which causes inflammation in our body, and we desperately need more anti- inflammatory omega 3 to reduce this inflammation. Inflammation is now undoubtedly proven as one of if not “the” root cause of many modern diseases. (hmmm I need to do a post on this!)

On top of that, while wild fish have a natural pink colour from feeding of algae and seaweeds, farmed fish have an unenticing  grey flesh colour. Colour dyes are injected or chemically synthesised astaxanthin is fed into farmed salmon to change their flesh to a more healthy pink colour. OMG!

I learned, along with Scandinavian and Shetland, it seems wild caught Canadian Salmon is pure and high in omega 3, I came across this this company  which seemed to be promising and I was excited to learn it was sold at my local Fresh Provisions but unfortunately they stopped stocking it. With uncanny timing the local fish shop next to it had a sign out saying Salmon “no antibiotics or chemicals and double the omega 3”, so that’s where I bought it. The girl explained it was wild caught Pacific Salmon from New Zealand and she found the taste much nicer.

So in conclusion, it seems with salmon, overseas, frozen will be best, at least in Australia. Ask your fish monger if his/her salmon is free from antibiotics and chemicals, let me know if and where you can source it, I’d love everyone to know.

Here is the recipe: Roasted Salmon with Mustard & Dill

I am not sure if it was the fish or the recipe but I actually loved this, it wasn’t as fishy tasting as I’ve experienced with salmon. I’d love you to give it a try and let me know what you think.

I’ve since switched from tinned tuna to tinned ocean caught Alaskan salmon. I was a bit worried I wouldn’t like it but made this simple salad and it tasted great! Just threw in lots of coriander, a dash of sesame seed oil, dash of siracha sauce, greens, red onion, cucumber and avocado with sprinkle of sesame seeds…yum!!

Update November 2018:

Australia’s Sustainable Seafood Guide has red-listed Tasmanian farmed Atlantic salmon because serious environmental impacts, including dangerously low oxygen levels in deeper harbour waters, with over a million fish lost due to asphyxiation and disease, and ‘dead zones’ have formed on the seafloor. If this is what farming is doing it’s surroundings imagine how unhealthy the actual farmed fish are!!!!
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References
  • http://www.abc.net.au/news/2017-05-06/salmon-making-its-way-back-to-dinner-table/8495998
  • ttp://dinersjournal.blogs.nytimes.com/2009/04/10/the-bottom-line-on-salmon/
  • http://goodfishbadfish.com.au/?fish=atlantic-salmon
  • http://www.huffingtonpost.com.au/2016/11/10/everything-you-should-know-about-salmon-farming_a_21603450/
  • http://www.staraniseorganic.com/blog/2015/4/28/your-guide-to-buying-seafood-in-australia-farmed-versus-wild-plus-recipe-for-salt-and-pepper-squid
  • www.wholefoodshouse.com.au/wild-salmon-from-the-canadian-way/
  • http://www.thisfish.com.au/stockists.html

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