Why eat farm-raised salmon?
Salmon is one of the healthiest sources of proteins you can eat and health authorities suggest that we North Americans should be eating more healthy proteins such as seafood. The American Heart Association recommends eating fish at least twice a week, especially species high in omega-3 fatty acid such as salmon, mackerel, herring and trout, regardless of whether they are wild or farmed.
As farm-raised salmon are a fast growing fish, there are very low unwanted contaminants found in the flesh. Science proves over and over again that farmed salmon are very low in common contaminants such and mercury and polychlorinated biphenyls (PCBs).
From a nutritional stand point, the Omega 3 fatty acid levels in farm-raised salmon are amongst the highest found in fish. As most farmed salmon is of the Atlantic variety, and the Atlantic salmon is a naturally fattier fish, the levels of these good fatty acids are generally greater than most wild Pacific salmon.