Salmon is the second most popular fish eaten in the United States, according to the University of California Cooperative Extension. Available year-round, salmon originate in the cold waters of the northern Atlantic and Pacific oceans. Salmon contain about 250 calories per 5 oz. serving.
Types
Atlantic salmon originated in the Atlantic Ocean. Consumers can also choose from six varieties of Pacific salmon: chinook, also known as king salmon; coho, or silver salmon; chum salmon; pink and sockeye salmon, also known as red salmon. Pink and chum salmon make up the largest share of canned salmon, according to the University of California Cooperative Extension. Red salmon is also canned and sold fresh and frozen. Chinook are the largest of the Pacific species, weighing up to 20 lbs.
Source
Salmon can be wild-caught or farm-raised. Most farmed salmon is Atlantic salmon, raised in fish farms in the Pacific on the coasts of Canada and Chile. According to the trade organization Salmon of the Americas, Atlantic salmon has a better survival rate in fish farms, and accounts for 95 percent of farm-raised salmon. Farm-raised salmon provides a reliable source of salmon. These farm-raised fish usually sell for less per pound than wild fish.
The six varieties of Pacific salmon account for the majority of the wild-caught salmon in the United States. Fishermen catch wild salmon from June to September. Some people prefer the taste of wild fish, while others are concerned about the environmental effects of farm-raised fish.
Environmental Concerns
Farmed salmon are raised in pens in the ocean and fed a high-protein diet. They excrete a lot of waste, which is discharged into the ocean. This can foul the water and release potentially harmful chemicals into the environment, according to the Pure Salmon Campaign. On the wild side, an increased demand for wild fish could lead to over-fishing. The U.S. Fish and Wildlife Service reports that a combination of over-fishing and habitat destruction has led to a decline in salmon populations in the western United States.
Benefits
Salmon has high levels of omega-3 fatty acids. Consumption of omega-3 fatty acid has been linked to a reduced risk of heart disease. The American Heart Association reports that consuming omega-3 can lower triglycerides, decrease arrhythmia and even lower blood pressure. The AHA recommends adults eat two servings of fish, especially fatty fish such as salmon, a week. Both farm-raised and wild salmon have similar levels of omega-3 fatty acids. Salmon is also a good source of lean, high-quality protein.
Risks
Concern over mercury levels in fish have led the U.S. Environmental Protection Agency to recommend that children, pregnant women and certain other at-risk individuals limit the amount of some varieties of fish they eat. The EPA classifies both farmed and wild salmon as a low-risk fish. A 2008 study in Canada found mercury levels of between 0.03 and 0.10 parts per million in farmed and wild salmon. The U.S. Food and Drug Administration considers a rate of 1.0 parts per million as a level where consumers should be concerned. The University of California reports that farm-raised salmon have levels of polychlorinated biphyenyls, or PCBs, ranging from 5 to 60 parts per billion. The FDA safe tolerance level is 2,000 ppb. PCBs have been linked to cancer.
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