Commercially Farmed and Wild-Caught Salmon

• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Subjects: Pacific; Savory; Atlantic salmon
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.369.9310; http://seafood.ucdavis.edu/pubs/farmed_and_wild_salmon.pdf

Salmon is the second most popular type of fish eaten in America. It tastes savory and earthy, yet slightly sweet and is among the richest sources of long-chain omega-3 fats. It is also full of high quality protein, vitamins, and minerals. Research shows that eating fish like salmon promotes healthy hearts and brain development. All types of commercial salmon are healthful to eat. The most readily available kinds in the U.S. are wild Pacific and farmed Atlantic salmon. Farmed and wild salmon are similar in many ways. Frequently asked questions about salmon How do farm-raised and wild-caught salmon differ? Farm-raised and wild-caught salmon are usually different species of fish. Most farm-raised salmon are Atlantic salmon. Wild populations of Atlantic salmon are generally at very low levels and their commercial harvest is limited. Farm-raised fish are hatched, raised, and harvested under controlled conditions similar to other farmed animals except they are raised in water. Farmed Atlantic salmon are readily available year-round in fresh or frozen forms. Most wild-caught salmon are one of five species of Pacific salmon. They are harvested by fishing with a variety of gear types mostly in the north Pacific from about June through