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Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
Wild salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and more vitamins and minerals like iron, potassium, and b-12.
Wild salmon require about 10 kg of forage fish to produce 1 kg of salmon, as part of the normal trophic level energy transfer. The difference between the two numbers is related to farmed salmon feed containing other ingredients beyond fish meal and because farmed fish do not expend energy hunting.
Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. [2]
In 2006, a Consumer Reports investigation revealed that farm-raised salmon is frequently sold as wild. [ 84 ] In 2008, the US National Organic Standards Board allowed farmed fish to be labeled as organic provided less than 25% of their feed came from wild fish.
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Breaking it down further into two primary categories—wild salmon and farmed salmon—wild-caught salmon has several advantages, but farmed salmon still offers an array of nutritional upsides.
To produce one kilograms of farmed salmon, products from several kilograms of wild fish are fed to them – this can be described as the "fish-in-fish-out" (FIFO) ratio. In 1995, salmon had a FIFO ratio of 7.5 (meaning 7.5 kilograms of wild fish feed were required to produce one kilogram of salmon); by 2006 the ratio had fallen to 4.9. [103]