Salmon is a valuable fish with huge nutritional potential. This is a popular product for those trying to make their diet healthy. But few people know that most of the redfish on sale are farm-raised salmon. Nutritionists and nutritionists question the benefits of such fish.
What is the difference between farm salmon and wild salmon?
The first and foremost difference is the chemicals in the meat of farmed fish. Salmon live in tight cages on aqua farms – any infection in such conditions will spread quickly and destroy the entire population. The farm will suffer significant losses, so antibiotics are added to the feed.
Another mandatory supplement – hormones – are used for accelerated weight gain. For example, a wild salmon at the age of 1 year weighs 1-2 kg, its farm counterpart – up to 5 kg.
Under natural conditions, the color of salmon meat is determined by its nutrition – it receives astaxanthin from plankton and crustaceans. Astaxanthin is the most potent natural antioxidant – it has 6000 times more potential to fight free radicals than vitamin C. Astaxanthin is nowhere to be taken from farmed salmon, so the color of its meat is created by adding dyes to the feed. Also, dyes are added to the feed to give the farm salmon meat a beautiful natural shade.
Another difference between farm salmon and wild salmon is the fat content of the meat. This parameter is also related to fish nutrition. In the wild, salmon travel thousands of miles in search of food. Farm salmon is grown in conditions where it is practically immobilized. It plows the ocean spaces, absorbing all the microelements of the environment.
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How to choose the right salmon?
The appearance of farmed salmon is visually different from that of its wild counterpart. If you buy a whole fish, then wild salmon are distinguished by developed fins because they have traveled huge distances during their life. Salmon meat itself also differs in appearance and structure. The structure of salmon meat grown in a natural environment is less fatty, and the fibers are more elastic. Farm salmon meat next to it looks watery, greasy, and pale.
While in the store, it is difficult to evaluate all of the above parameters – it is not always possible to carefully examine the fish in the package, even more so the frozen product. Therefore, it is better to focus on the manufacturer. Quality wild salmon will be packaged at the fishery. A good example would be the Far Eastern company Vostochny Bereg/Bering Seafood Products. Here, the caught fish is processed, packaged, and subjected to shock freezing within 4 hours after harvest. All Vostochny Bereg/Bering seafood products are made without chemical additives. The company has been supplying fresh organic salmon worldwide for over 20 years. By choosing “Vostochny Bereg/Bering seafood,” the consumer can be sure that he pays for a natural and high-quality product from the manufacturing plant.
