Due to the high density of fish in aquaculture, farmed fish is generally more susceptible to infections and disease than wild fish. In addition, it tends to be much larger and provides more omega-3s. Still, wild salmon is generally better for your health if you can afford it. Overuse of antibiotics in aquaculture also promotes antibiotic resistance in fish bacteria, increasing the risk of resistance in human gut bacteria through gene transfer (26, 27). However, one study determined that wild salmon had levels three times higher (23). Mercury Detox: Separating Fact from Fiction, Fish Facts: The Scoop on Salmon and Cholesterol. But half of the salmon sold worldwide comes from fish farms, which use a process known as aquaculture to breed fish for human consumption (1). This article reviews whether mayo is safe when…. Wild salmon is still available, but global stocks have halved in just a few decades (4). Many of the world’s largest producers of salmon, such as Norway and Canada, are considered to have effective regulatory frameworks. Calories, protein and fat are presented in absolute amounts, whereas vitamins and minerals are presented as percent (%) of the reference daily intake (RDI) (5, 6). Farmed salmon has a completely different diet and environment than wild salmon. The table below provides a good comparison. Researchers suggested that if the EPA guidelines were applied to farmed salmon, people would be encouraged to restrict salmon consumption to no more than once per month. In addition, it tends to be much larger and provides more omega-3s. Some of these contaminants include polychlorinated biphenyls (PCBs), dioxins and several chlorinated pesticides. Both farmed and wild salmon should lead to a large improvement in omega-3 intake for most people — and is often recommended for that purpose. It is important to keep in mind that farmed salmon is still very healthy. Yes, I would like to receive emails from The Norwegian American. For the average person, trace metals in both wild and farmed salmon do not appear to be found in harmful quantities. This fatty fish is loaded with omega-3 fatty acids, which most people don’t get enough of. Whereas wild salmon eat other organisms found in their natural environment, farmed salmon are given a processed, high-fat, high-protein feed in order to produce larger fish (3). However, salmon is generally not farmed in these countries (25). For comparison, Norway used an estimated 1 gram of antibiotics per ton of harvested salmon in 2008 (29, 30). Farmed salmon is higher in vitamin C, saturated fat, polyunsaturated fatty acids and calories. This is a detailed article about the health benefits of fish. The Norwegian American is unique in so many ways. In a four-week study in 19 people, eating farmed Atlantic salmon twice per week increased blood levels of the omega-3 DHA by 50% (10). European farms had more contaminants than American farms, but species from Chile appeared to have the least (1, 14). Thank you – tusen takk! However, the levels of contaminants in farmed, Norwegian salmon have been decreasing. Not only is antibiotic use an environmental problem, but it is also a health concern for consumers. These changes may reflect lower levels of PCBs and other contaminants in fish feed (21). In any case, trace metals in either variety of salmon occur in such low amounts that they’re unlikely to be a cause for concern. In 2016, an estimated 530 grams of antibiotics were used for each ton of harvested salmon in Chile. Farmed salmon is much higher in fat, containing slightly more omega-3s, much more omega-6 and three times the amount of saturated fat. However, smoked salmon this would significantly increase your daily salt content as one 140g portion contains over 4g of salt, making it 68% of the recommended daily allowance.

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