ヴァレンティン・トーマスのインスタグラム(valentinethomas) - 7月3日 05時05分

Let’s talk SALMON! I’ve got quite a bit of questions on why I don’t eat salmon (or very rarely) so I thought it would be good to share my answer. Most of the salmon that we consume today is farmed (swipe for difference). Aquaculture can be a positive thing for certain species (trout is an example) and provide cheaper options for us. However the downside is considerable. Salmon farms can lead to overfishing of smaller species to feed carnivore fish (such as salmon) and it can be quite destructive environmentally wise (pollution by waste, chemicals that contaminated wild species). While the overall population of salmon drastically decreasing and the farming methods that are mostly far from ideal, I chose to reduce my consumption to almost never. If you do want to eat salmon, please make sure it’s coming from a certified sustainable source (auto proclamation isn’t reliable). If you work in the industry and you want to add something/disagree, etc please feel free to contribute (in a polite way). I’m not sure about the accuracy of the following photo, but it’s for the color difference!

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mikecooley_707 Ok, farmed salmon is bad. It’s what’s on your sushi, and in all the big box stores. There’s more radiation in the fry of farmed salmon than an adult tuna circling Fukushima. Wild salmon gets the pink color from krill, they 100% dye farmed salmon w the equivalent of red 5. Wild salmon off of the pacific NW is not over fished, the fisherman are the ones who have set the path of sustainability, for longevity of the fisheries. The biggest threat and biggest killer to the population of wild salmon is what has been done to the watersheds, dams and WATER DIVERSION FOR AGRICULTURE. The biggest problem is WATER. Washington Oregon and california have been trying to balance the water/population and the salmon have been collateral damage. (CAs drought didn’t help much either) That being said, salmon are one of the most prolific species of fish on the planet, and when introduced to the right habitat can be bouncing back in returns in 3 years. I am a commercial fisherman in California, currently fishing in the open commercial salmon season and it’s been one of the best seasons in 15 years, and it’s been anticipated because of the returns that were recorded, and the small fish seen the last couple years leading up to this. The same is true for the most part all the way up to Canada. So please, eat fresh salmon, and if you see your home boy eating farmed salmon slap the shit out of him and tell him you just saved him from getting a brain tumor.

ggyland The state of Alaska has outlawed aquaculture yet 1 in 4 “wild salmon” is traceable through DNA to a state run hatchery. The wild salmon fishery is declining and has been since I have been in the industry. the states that regulate it won’t mostly due to lobbying and their stance on aquaculture. The picture is not very accurate on much of anything. As far as safety goes, there is a reason it is against FDA food code to eat wild salmon and it’s bc they are primed to parasites than can harm humans unless it goes through parasite destruction treatments. I deal with many antibiotic free, hormone free and parasite free ocean raised farmed salmon. The oceans can’t support the needs of the world on wild and if we want to continue to spearfish and have the opportunity to harvest our own wild fish farmed fish has to exist. You need to consider your sources a little bit better and look at what their agendas are. Too many people take what they read on social media to be fact and may not realize you don’t do this for a living and research the sources and the facts etc.

patosimonetti The color of farmed salmon comes from a pigment called "astaxantin", that is included in the feed. That pigment is produced by crustaceans, the main food sourse of wild salmon, so it is basically the same, because the pigment is extracted from crustaceans and added to the pellet. About the difference in color of the second photo, that is probably because there are two different species of salmon. The higher fat content in farmed salmon is related to the addition of poliunsaturated fatty acids (pufa), like EPA and DHA, to the feeds, that pufas are actually very good for health and its recommended that pregnant woman and childs cosume it. Im not going to deny you that the industry has an enviromental impact but the farmed salmon that is consumed in the US comes mainly from farms with good enviromental and animal safety practices certifications. Sorry my orthography im not an english speaker ?

lechefry I used to work for both the Seattle Mariners and Seattle Seahawks and participated in a program that the late Paul Allen initially funded as smart catch. Ultimately the @beardfoundation took it over and ran with it. It’s a worthwhile program that tracks businesses who are willing to participate to divulge their sources of seafood in order to be transparent in their menus. I’m not sure if @fishchoiceinc is consumer facing but it helps chefs find sustainable seafood through a network of resources who provide sustainable seafood. Not just salmon. but all species. Not to diminish your salmon topic. They are working diligently to better the seafood industry. I’m sure if anyone wants as interested they could find out more through either of these avenues. To be clear I’m not an employee or an marketer for either. I’m a professional chef who loves fishing and seafood.

rockomerit Farmed salmon is fed carrotine to make it salmon colored, raised in giant net pens where it lives in its own shit. The farms tend to b hard on the natural environment and spread sea lice to the wild fish. They have a bland cardboard like flavor. Wild salmon caught in Alaska, is a highly sustainable fishery that provides a quality product, fresh or frozen, is high in omega oils and very delicious. There are 4 different species that have different flavor characteristics. the best 2 being king salmon and sockeye salmon and those vary in oil content depending on which part of the Alaska they’re caught in. Copper River sockeye and Copper River king salmon are the high end of the market due to high oil content, excellent flavor and are highly sought after by high end restaurants and foodies throughout You will not be disappointed if u try it.

tyler.northern Sheesh... ripped apart for giving reason behind your own choices... ??‍♂️ in regards to the color, you’re correct. A lot of wild salmon (I.e. sockeye or copper river) are going to be darker because of diets with higher content of shrimp and krill, which provide astaxanthin, a type of carotenoid that seems to have several health benefits. Farm raised salmon is generally lighter in color because they are fed kibble-like pellets with crushed crustaceans mixed in, more so for a pigmentation aspect rather than the overall health of the salmon itself. I implement COOL policies and procedures nationwide and can tell you retail consumers are getting more and more concerned about this aspect, which is why we see some conscious retailers becoming pickier about where they receive their product.

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