I’ve heard a lot about the differences between wild salmon and farmed salmon; personally, I have been a fan of wild caught salmon for some time now. I don’t eat any type of farmed fish, especially sourced from Asia, but that’s another blog. Countless studies have shown that the wild Alaskan salmon is a super food, when it comes to your health, as these salmon eat omega -3 rich plankton and latter pass it on to us. Omega-3 fatty acids, offer a wide range of benefits. Press here for full range of Wild Salmon benefits .The flesh of the fish contains DMAE, a powerful antioxidant that’s great for skin tone and keeping your face firm and toned, so it is also an extraordinary anti-ageing food.
Today most farmed salmon is usually raised in overcrowded pens, fed soy, chemicals and other unnatural fish food, and as a result, causes its nutritional value to plunge. Farmed fish also pack more than three times the saturated fat than their wild counterparts. There is also a huge difference in color, as farmed salmon has white flesh that is dyed red. Wild salmon’s red flesh comes from the plankton that it eats.
I remember a time when pricey salmon was an indulgent food, eaten by the rich and famous, and only available to order and enjoy at the finest of restaurants. Then, the fish farming industry found a process that made prices affordable for everyone, and unfortunately, it came at a huge cost, which has now changed the quality of salmon forever.
So, how does it taste compared to wild salmon? I decided to do a taste comparison.
I pan fryed both types of salmon, separately, with a little butter and sea salt, and the wild salmon was my preference. Swimming up those fierce steams and eating natural food definitely keeps the flesh lean, firm, and rich in color, and it was delicious. The skin on the red salmon is also thinner, which allowed it to crisp quicker, just the way I like it.
Farmed salmon, which I call “the couch potato” variety, had a softer flesh, and it tastes fatty, which you can visibly see as white lines throughout its flesh. I think it might be the excess fat that has contributed to its loss in color, and it is also thicker skinned. I have to say that the farmed salmon is not only inferior nutritionally, but also in taste and appearance.
So what do I buy when wild salmon is a little too pricey?
I buy less salmon in order to afford the wild, real, healthier version. For me, it’s all about getting the best value for my money. A smaller wild fillet will give you equal nutrition with fewer toxins. Don’t rule out canned wild salmon for big savings, and be mindful that red salmon is better, as pink salmon doesn’t contain as much good fats as the red does. Also, any kind of wild caught fish such as Australian Barramundi , Whiting or Flat Head are all great eating fishes and ready available at your local fish market and supermarkets.
I am happy to continue eating the wild salmon for humane reasons, appearance, preferable texture, taste, and there’s no doubt that from a nutritional point of view, wild salmon is the true winner.
Check out these Links:
- Best Salmon in the world is called Alaskan Sockeye Salmon and is available canned and in Australia frozen.
- Wild Atlantic salmon is nearly extinct in the United States and Canada.
- Do not be fooled: All Atlantic Salmon is intensively farmed, not wild.
- Without additives, the flesh of farmed salmon would be grey not the familiar pink colour
- A full comparison of Wild Salmon vs Farmed Salmon
- Wild Alaskan Salmon is a Powerhouse of Nutrition that May Help You Live Longer
- Top 10 most unhealthy, cancer-causing foods – never eat these again!
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