In the 2009 comedy "The Slammin' Salmon" a desperate restaurant owner comes up with a contest to see which waiter can reel in the most money in a night - so, they're serving as much salmon as possible.
Not a hard sell. Americans eat around 350,000 pounds annually! But buying (or ordering) salmon can be confusing, so here's what you need to know about salmon that's wild caught versus farm-raised.
"Farm-raised" means an aquaculture business herded the fish to market. Some farms are sectioned off in the ocean (most harmful to the environment); some are pens. Some load the salmon with antibiotics; some don't. In 2016, Chile used 530 grams of antibiotics per ton of farm-raised salmon; Norway used 1 gram per ton in 2008. Farmed salmon often contains more contaminants, including pesticides.
Wild salmon is red-orange in color, and leaner, with a more complex flavor. But beware! One report used DNA typing to reveal that 43% of salmon labeled "wild" is farm-raised. So ...
- Buy fish from a shop that's a member of the Better Seafood Board. It's less likely to be mislabeled.
- Consider wild salmon that's flash-frozen immediately after harvest and vacuum sealed. It's tasty and less expensive than wild fish sold at the counter, which is often just thawed frozen fish. Dr. Mike's choice: Wild salmon that's caught, then frozen, during the Alaska salmon run.
Distributed by King Features Syndicate, Inc.
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