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Wild vs. Farm Raised Salmon
Choosing between wild-caught and farm-raised salmon is one of the most common questions seafood buyers ask.
Walk through almost any grocery store and you'll likely find both options sitting side by side. At first glance they can appear remarkably similar, yet the differences between them extend far beyond price.
How the fish are raised, what they eat, how active they are, their nutritional profile, their flavor, and even the way fisheries are managed all contribute to meaningful differences that consumers should understand.
The goal of this guide isn't to criticize one type of salmon or oversimplify a complex topic.
Instead, our goal is to provide a balanced, science-based comparison so you can make informed decisions about the seafood you choose for yourself and your family.
As commercial fishermen who harvest wild Alaskan salmon each summer, we've spent years working closely with one of the world's most carefully managed fisheries. We've also spent years answering questions from customers trying to understand the differences between wild and farm-raised salmon.
This guide combines that firsthand experience with current fisheries science to explain how wild and farm-raised salmon differ, where each comes from, how they're produced, and why so many people choose wild Alaskan salmon.
Key Takeaways
- Wild and farm-raised salmon both provide high-quality protein and beneficial nutrients, but they differ in nutrition, flavor, texture, and production methods.
- Wild Alaskan salmon spend their lives migrating through natural ocean ecosystems, while most farm-raised salmon are raised in aquaculture facilities.
- Wild salmon are naturally leaner, while farm-raised salmon generally contain more total fat.
- Responsible fisheries management plays a critical role in maintaining healthy wild salmon populations in Alaska.
- Both wild fisheries and aquaculture continue to evolve, making it important to understand where your seafood comes from rather than relying on simple assumptions.
- Choosing seafood from transparent, reputable suppliers helps consumers make informed purchasing decisions.
Wild vs. Farm-Raised Salmon at a Glance
| Category | Wild Alaskan Salmon | Farm-Raised Salmon |
|---|---|---|
| Where They Live | Natural rivers and the open ocean | Aquaculture farms |
| Diet | Natural marine diet | Formulated feed |
| Exercise | Extensive migrations over hundreds or thousands of miles | Confined growing environment |
| Fat Content | Generally leaner | Generally higher |
| Flavor | Rich, clean, distinctive | Milder, buttery |
| Color | Naturally occurring pigments from marine diet | Influenced by pigments included in feed |
| Availability | Seasonal harvest, available year-round through professional freezing | Available year-round |
| Management | Wild fisheries managed by state, federal, and international agencies | Aquaculture regulations vary by country and production system |
Wild vs. Farmed Raised Salmon
With all the media hype about getting more Omega 3’s, consumers have been advised that fish could be a good source of these helpful fats. What are Omega 3’s? Well, they are unsaturated fats that have anti-inflammatory properties. This is important because inflammation in our bodies has been shown to contribute to the formation of disease. So why the big push for these helpful fats now? Our modern American diet has a very unbalanced ratio of Omega 6 to Omega 3 (somewhere around 15:1). This is due to the processing of foods and the high levels of grain/corn fed to the meat we eat (which is high in Omega 6). We really need to bring this ration closer to 2:1 for optimal health. Fish contains EPA and DHA Omega 3’s. These are the usable form of Omega 3, and provide big benefits internally for us.
How Farm-Raised Salmon Are Raised
Before comparing wild and farm-raised salmon, it helps to understand how each reaches your dinner plate.
Wild salmon spend their lives migrating between freshwater rivers and the open ocean, surviving on a natural diet while swimming hundreds or even thousands of miles throughout their lives.
Farm-raised salmon, on the other hand, are raised in aquaculture systems where they're cared for from hatchery to harvest.
While both ultimately produce salmon for consumers, the environments in which they grow are fundamentally different, and those differences influence everything from nutrition and texture to flavor and sustainability.
What Is Salmon Farming?
Salmon farming, also known as salmon aquaculture, is the practice of raising salmon under controlled conditions for food production.
The overwhelming majority of farm-raised salmon sold in North America is Atlantic Salmon (Salmo salar), even though much of it is raised in places like Norway, Chile, Scotland, Canada, Iceland, and the Faroe Islands.
Unlike the five species of Pacific salmon that naturally return to Alaska's rivers each year, Atlantic salmon adapt well to aquaculture and can be raised year-round.
That consistent production helps meet consumer demand for salmon throughout the year.
Did You Know?
Nearly all farm-raised salmon found in U.S. grocery stores is Atlantic Salmon. Wild Alaskan salmon, by comparison, consists of five Pacific species: Sockeye, Coho, Chinook, Chum, and Pink Salmon.
How Farm-Raised Salmon Grow
Although farming practices vary among producers and countries, salmon are generally raised through several stages.
- Eggs hatch in freshwater hatcheries.
- Young salmon grow in carefully managed freshwater systems.
- Once large enough, they're transferred to saltwater growing facilities or, in some operations, land-based recirculating aquaculture systems (RAS).
- The fish continue growing until they reach market size before being harvested and processed.
Throughout this process, farmers monitor water quality, fish health, feeding, and overall growing conditions.
Open-Net Pens and Land-Based Systems
Not all salmon farms operate the same way.
Historically, most farm-raised salmon have been raised in large floating net pens located in protected coastal waters.
These systems allow seawater to flow naturally through the pens while containing the fish.
More recently, some producers have invested in land-based recirculating aquaculture systems (RAS), which raise salmon in enclosed tanks where water is continuously filtered, treated, and reused.
Each production system offers its own advantages and challenges related to cost, energy use, fish health, environmental management, and scalability.
As technology continues to advance, aquaculture continues to evolve as well.
What Do Farm-Raised Salmon Eat?
Unlike wild salmon, which feed on a naturally changing diet of marine organisms such as krill, shrimp, squid, and small fish, farm-raised salmon receive formulated feed designed to support healthy growth.
Modern salmon feed typically contains a combination of marine ingredients, plant-based ingredients, vitamins, minerals, and other nutrients.
The exact formulation varies among producers and has changed considerably over the past several decades as researchers have worked to improve both fish nutrition and the sustainability of aquaculture feeds.
Why Farm Salmon at All?
With global demand for seafood continuing to grow, aquaculture has become an increasingly important source of food worldwide.
Farm-raised salmon provides consumers with year-round availability and consistent supply regardless of seasonal wild harvests.
For many families, it offers an accessible way to include salmon in their diets throughout the year.
At the same time, many consumers prefer wild-caught salmon because of its natural life cycle, distinctive flavor, leaner nutritional profile, and the careful management of Alaska's wild fisheries.
Understanding these differences helps consumers choose the option that best aligns with their personal priorities.
Commercial Fisherman's Notebook
One thing we've learned over the years is that conversations about wild and farm-raised salmon are often more productive when they begin with understanding instead of assumptions.
Both systems exist to provide seafood, but they do so in very different ways.
As commercial fishermen, we naturally have a deep appreciation for wild salmon and the remarkable fisheries that support them. At the same time, we believe consumers are best served when they understand how each type of salmon is produced before deciding which one they prefer.
Health Aspects
Both wild and farm-raised salmon are nutritious foods that provide high-quality protein, vitamins, minerals, and beneficial omega-3 fatty acids.
However, because wild and farm-raised salmon live very different lives and consume different diets, their nutritional profiles are not identical. Differences in fat content, fatty acid composition, calories, and certain nutrients have been documented in scientific research.
Understanding these differences doesn't mean one type of salmon is universally "good" or "bad." Rather, it allows consumers to make informed choices based on their personal preferences, nutritional goals, and values.
Wild Salmon Are Naturally Leaner
One of the most noticeable differences between wild and farm-raised salmon is body composition.
Wild salmon spend years migrating through rivers and the open ocean, often swimming hundreds or even thousands of miles during their life cycle. This constant activity contributes to a naturally leaner fish.
Farm-raised salmon, raised in controlled aquaculture systems with a consistent food supply, generally contain more total fat. As a result, they also tend to have a softer texture and a richer mouthfeel than many wild salmon species.
Neither characteristic is inherently better—they simply produce different eating experiences that many consumers notice immediately.
Fish Health and Aquaculture
Like any form of animal agriculture, aquaculture requires ongoing management of fish health.
When large numbers of fish are raised together, producers monitor for diseases and parasites while following regulations established by the countries in which they operate.
Aquaculture practices have evolved considerably over the past several decades as producers, researchers, and regulators have worked to improve fish health, reduce environmental impacts, and strengthen biosecurity.
At the same time, disease and parasite management remain important topics in discussions about salmon farming and continue to be areas of active scientific research.
Sea Lice
Sea lice remain one of the most widely discussed challenges associated with some open-net salmon farming operations.
These naturally occurring marine parasites can affect both wild and farmed salmon under certain conditions. Managing sea lice has become an important focus for many aquaculture producers, who now use a variety of monitoring, prevention, and treatment strategies depending on local regulations and production methods.
The extent to which sea lice affect surrounding wild salmon populations varies among regions and continues to be the subject of ongoing scientific research.
Environmental Contaminants
Consumers sometimes ask whether wild and farm-raised salmon differ in environmental contaminants.
Numerous studies have examined this topic over the past two decades. Modern monitoring programs have found that contaminant levels vary depending on species, geographic origin, feed ingredients, and production practices.
Regulatory agencies in many countries routinely monitor seafood to help ensure products entering the marketplace meet established food safety standards.
Like many areas of nutrition and environmental science, this remains an active area of ongoing research.
Also coming from the fish feed are PBDEs. These are actually flame-retardant additives used widely in electronics and furniture. Unfortunately they are appearing in increasing amounts in fish, and farmed salmon contain significantly higher levels of these polybrominated diphenyl ether (PBDE) compounds than wild salmon, according to research published in the August 11, 2004 issue of Environmental Science and Technology.
PBDEs are endocrine disrupters that have been shown to have reproductive toxicity, and are also suspected to play a role in cancer formation.
Why Does Farm-Raised Salmon Look Different?
One of the most visible differences between wild and farm-raised salmon is color.
Wild salmon develop their characteristic orange to deep-red flesh by eating marine organisms such as krill and shrimp that naturally contain carotenoid pigments.
Because farm-raised salmon do not consume the same natural diet, carotenoid pigments are included in formulated feed to produce the familiar salmon color that consumers expect.
Without these naturally derived or nature-identical pigments, farm-raised salmon flesh would appear much lighter in color.
This difference is one reason wild salmon often display greater natural variation in color depending on species, diet, age, and where they were harvested.
Taste & Texture Differences
For many people, the biggest difference between wild and farm-raised salmon isn't nutrition—it's flavor.
Although both are unmistakably salmon, they offer noticeably different eating experiences because they grow in different environments, eat different diets, and develop different body compositions throughout their lives.
Neither flavor profile is universally "better." Much comes down to personal preference and how the salmon is prepared.
Wild Salmon: Rich, Clean, and Distinctive
Wild salmon spend years swimming through rivers and the open ocean, feeding on a natural diet of marine organisms such as krill, shrimp, squid, and small fish.
That active lifestyle produces a naturally leaner fish with firm flesh and a clean, pronounced salmon flavor that many seafood lovers appreciate.
Because each Pacific salmon species has its own unique characteristics, wild salmon can vary considerably in flavor. For example, Sockeye Salmon is known for its deep red color and bold flavor, while Coho Salmon is often milder and more delicate.
Many chefs enjoy cooking wild salmon because each species offers its own distinct personality rather than tasting exactly the same.
Farm-Raised Salmon: Mild and Buttery
Farm-raised salmon generally contain more fat than wild salmon, giving them a softer texture and a richer mouthfeel.
Many consumers describe farm-raised salmon as mild, buttery, and consistent from one purchase to the next. That consistency is one reason it has become popular in grocery stores and restaurants around the world.
Its higher fat content can also make farm-raised salmon more forgiving to cook, since it is less likely to dry out if slightly overcooked.
Why Do They Taste Different?
The differences in flavor come from several factors working together.
- Diet: Wild salmon eat a naturally changing marine diet, while farm-raised salmon consume carefully formulated feed.
- Activity: Wild salmon migrate hundreds or even thousands of miles throughout their lives, producing a leaner body composition.
- Fat Content: Farm-raised salmon generally contain more fat, contributing to a richer texture and milder flavor.
- Species: Most farm-raised salmon are Atlantic Salmon, while Wild Alaskan salmon includes five Pacific species, each with its own flavor profile.
Together, these factors create two distinctly different eating experiences.
Which Tastes Better?
There isn't a universally correct answer.
Some people prefer the richer texture of farm-raised salmon, while others appreciate the firmer texture and more pronounced flavor of wild salmon.
Many customers who choose Wild Alaskan Salmon tell us they enjoy the fact that it tastes more like a fish that lived naturally in the ocean rather than one raised under controlled conditions.
Ultimately, the best salmon is the one that fits your personal preferences, cooking style, and priorities as a seafood buyer.
Commercial Fisherman's Notebook
One of our favorite moments is watching someone try Wild Alaskan Sockeye Salmon for the first time after years of eating only farm-raised salmon.
The first thing they usually notice isn't the color or the nutrition facts—it's the flavor.
Wild salmon has a clean, distinctive taste that reflects the life it lived in the open ocean. It's one of the reasons so many of our customers say they find it difficult to go back once they've experienced high-quality wild salmon.
Atlantic Salmon vs. Pacific Salmon: Why It Matters
One of the biggest sources of confusion in the seafood aisle is that many consumers assume all salmon are the same species.
In reality, the salmon sold in grocery stores often come from two very different groups.
Most farm-raised salmon sold in North America is Atlantic Salmon (Salmo salar).
Wild Alaskan salmon, on the other hand, consists of five different Pacific salmon species:
- Sockeye Salmon
- Coho Salmon
- Chinook (King) Salmon
- Chum Salmon
- Pink Salmon
Each species has its own flavor, texture, appearance, and nutritional characteristics, but all five share one important distinction—they're harvested from carefully managed wild fisheries rather than raised through aquaculture.
Did You Know?
Although Atlantic Salmon are native to the North Atlantic Ocean, there is currently no large commercial wild Atlantic salmon fishery supplying grocery stores in North America. Nearly all Atlantic salmon sold commercially today is farm-raised.
Wild Pacific Salmon Live Very Different Lives
Pacific salmon are among the most remarkable migratory fish on Earth.
They hatch in freshwater streams and rivers before migrating to the ocean, where they spend years feeding and growing.
When it's time to reproduce, they return to the very waters where they were born, often traveling hundreds of miles upstream to spawn.
This extraordinary journey shapes not only their life cycle, but also their body composition, muscle development, and overall characteristics.
For many consumers, it's one of the defining differences between wild and farm-raised salmon.
Every Species Is Different
One reason we encourage people to learn about Pacific salmon is that there isn't just one type of wild salmon.
Each species offers a unique eating experience.
Why Species Matter When Comparing Salmon
When people compare "wild salmon" with "farm-raised salmon," they're often comparing entirely different species raised under very different conditions.
Understanding whether you're purchasing Atlantic Salmon or one of Alaska's five Pacific salmon species provides valuable context for differences in flavor, texture, nutrition, color, and how the fish reached your plate.
Commercial Fisherman's Notebook
One of the questions we hear most often is simply, "What kind of salmon is this?"
It's a great question because not all salmon are alike.
Over the years we've developed an enormous appreciation for the diversity of Alaska's wild salmon species. Each has its own strengths, its own personality, and its own place at the dinner table.
Learning the differences between them is one of the best ways to become a more confident seafood buyer.
Why Wild Alaskan Salmon Is Different
Not all wild salmon fisheries operate the same way.
When people hear the phrase "wild-caught salmon," they often assume every wild fishery follows identical management practices.
In reality, fisheries vary around the world, and Alaska has developed one of the most widely respected fisheries management systems anywhere.
That commitment to responsible management is one of the reasons so many consumers specifically seek out Wild Alaskan Salmon. For a thorough explanation of wild caught salmon, Alaska's fishing practices, and a deep dive into all things wild caught Alaskan salmon, check out our Ultimate Guide to Wild Salmon.
Ecological Impact and Sustainability of Wild Alaskan Salmon
The increase in the farming of salmon has been an ongoing concern to researchers who study the ecological impact of farmed salmon. This concern includes the impact of farming on the wild salmon population. Some researchers have raised the question of whether sustainable salmon farming is even possible, given the natural habits of salmon and the unique habitats that have historically supported their vitality.
So now that we have established the risk and environmental impact of farmed salmon, we present a healthy solution – Wild Alaskan Salmon.
Monterey Bay Aquarium in California has recently determined Alaskan salmon to be the only low-risk salmon in terms of four sustainability criteria: the inherent vulnerability of the fish, the effects of fishing on the overall habitat, the status of wild stocks, and the nature of the by-catch (the other types of fish that are caught unintentionally during salmon fishing).
The human population in Alaska is among the smallest of anywhere else in the US and even most places in the world. Alaska also has very little heavy industry. There are strict regulations for development activities such as road building, logging, mining, and sewage treatment.
The State of Alaska Department of Environmental Conservation (ADEC) has a regulatory section dealing specifically with water quality. Sewage and other potential pollutants are closely regulated to ensure high water quality. In addition, Alaska’s Anadromous Fish Act requires prior approval for any in-stream construction activities.(Alaska Statute 16.05.870). Alaska also has a Forest Practices Act requiring buffer zones from logging along salmon streams to prevent erosion and protect spawning and rearing habitat.
Effective, precise management assures Alaska’s fisheries are productive, sustainable, clean, and healthy-as mandated by the Alaska state government. Alaska has served as a model of fishery management around the globe since admittance into the Union in 1959. Alaska is the lone state in the nation with a constitutional mandate stating that all fish “be utilized, developed, and maintained on the sustained yield principle”, which is one main reason they have been able to accomplish such sustainability.
Wild Alaskan Salmon lead the low-risk category for wild-caught salmon. Southeast Alaskan chum, sockeye, coho, pink, and chinook salmon, together with Kodiak coho, pink, and chum salmon have all been evaluated for contaminant consumption risk involving many POPs (including dioxins, dioxin-like compounds, or DLCs, and polychlorinated biphenyls, or PCBs) and have been found to be the lowest risk category of wild-caught salmon for regular consumption. This lower contamination risk amongst all wild-caught salmon is one of the reasons why wild-caught Alaskan salmon is the recommended salmon of choice.
Based on a combination of sustainability and potential contamination concerns, it is recommended that you select wild-caught Alaskan salmon above all other forms of salmon currently available.
Which Should You Buy?
After comparing nutrition, taste, texture, sustainability, and how wild and farm-raised salmon are produced, many people still come back to one simple question:
Which salmon should I actually buy?
There isn't a single right answer for everyone. The best choice depends on your priorities, your budget, and what you're looking for in a meal.
Choose Wild-Caught Salmon If You Value...
- A fish that lived and fed naturally in the ocean.
- A leaner nutritional profile.
- A firmer texture and more pronounced salmon flavor.
- Naturally occurring color from a marine diet.
- Supporting well-managed wild fisheries.
- Knowing where your seafood comes from.
Many people who choose wild salmon appreciate the connection to nature, the seasonal harvest, and the unique characteristics that each species offers.
Choose Farm-Raised Salmon If You Value...
- Year-round availability.
- A richer, higher-fat texture.
- Consistent size and appearance.
- Often lower retail prices.
Farm-raised salmon has become widely available around the world and remains an important source of seafood for many households.
Questions to Ask Before Buying Any Salmon
Whether you're shopping at a grocery store, seafood market, or ordering online, asking a few simple questions can help you make a more informed purchase.
- Is it wild-caught or farm-raised?
- What species of salmon is it?
- Where was it harvested or raised?
- Has it been previously frozen?
- Can the seller tell you where it came from?
Transparency is one of the best indicators of a trustworthy seafood supplier. Businesses that understand their products are usually happy to answer questions about sourcing, species, and handling.
Our Perspective
As commercial fishermen, we're naturally passionate about wild Alaskan salmon. We've watched these fish return to Alaska's rivers each summer, participated in one of the world's most carefully managed fisheries, and worked hard to deliver that harvest directly to families across the country.
That experience certainly shapes our perspective, but we also believe consumers deserve clear, balanced information rather than marketing claims.
If you've read this guide from beginning to end, you now understand the major differences between wild and farm-raised salmon. Whether your priorities are nutrition, flavor, sustainability, or simply knowing where your food comes from, you're in a much better position to choose the salmon that's right for you.
Commercial Fisherman's Notebook
One thing we've learned over the years is that most people don't become lifelong wild salmon customers because someone tells them they should.
They become customers after tasting it, learning where it came from, and understanding the incredible journey those fish made before reaching their table.
Education comes first. The decision is yours.
Frequently Asked Questions
Is wild-caught salmon healthier than farm-raised salmon?
Both wild and farm-raised salmon provide high-quality protein and beneficial omega-3 fatty acids, but they are not nutritionally identical.
Wild salmon is generally leaner, contains fewer calories, and develops naturally while feeding on marine organisms in the open ocean. Farm-raised salmon typically contains more total fat because of its controlled diet and growing environment.
Many consumers also choose wild salmon because they prefer avoiding some of the concerns that have been associated with certain aquaculture operations over the years, including the use of antibiotics in some regions, pesticides used to manage sea lice, differences in feed ingredients, added carotenoid pigments & dyes used to achieve the familiar salmon color, and studies that have reported differences in contaminant levels between some wild and farm-raised salmon.
Modern aquaculture has evolved considerably, and regulations and farming practices vary widely between countries and producers. However, for consumers who prioritize naturally feeding fish, a leaner nutritional profile, and harvesting from carefully managed wild fisheries, Wild Alaskan Salmon remains the preferred choice.
Why is wild salmon more expensive?
Wild salmon can only be harvested during limited fishing seasons and requires commercial fishermen to catch each fish in its natural environment. Farm-raised salmon can be produced year-round, resulting in a more consistent supply and often lower production costs.
Why is wild salmon leaner than farm-raised salmon?
Wild salmon spend years migrating through rivers and the open ocean while feeding on a naturally changing marine diet. This active lifestyle generally results in a leaner body composition than salmon raised in aquaculture systems.
Does wild salmon taste different?
Yes. Many people find that wild salmon has a firmer texture and a more pronounced salmon flavor, while farm-raised salmon is often described as milder, and more buttery because of its higher fat content.
Why is wild salmon darker in color?
Wild salmon develop their color naturally by eating marine organisms such as krill and shrimp that contain carotenoid pigments. The exact color varies by species, diet, age, and where the fish was harvested.
Is farm-raised salmon dyed?
Farm-raised salmon receive carotenoid pigments in their feed because they do not consume the same natural diet as wild salmon. These pigments produce the familiar pink or orange color consumers expect when purchasing salmon. Sometimes it is a naturally occurring substance or it can also be synthetically lab created.
Is all Atlantic salmon farm-raised?
Nearly all Atlantic salmon sold commercially in North America today is farm-raised. While wild Atlantic salmon still exist, commercial harvests are extremely limited and are generally not found in grocery stores.
Is all wild salmon from Alaska?
No. Wild salmon are harvested in several regions around the Pacific Ocean. However, Alaska is one of the world's largest producers of wild salmon and is internationally recognized for its science-based fisheries management.
Which salmon has more omega-3?
Both wild and farm-raised salmon contain beneficial omega-3 fatty acids. Because their diets and fat content differ, the amount of omega-3 per serving can vary depending on the species and how the fish was raised.
Can farm-raised salmon be sustainably produced?
Aquaculture practices continue to evolve, and sustainability varies depending on production methods, environmental management, regulations, and the specific farm. Consumers interested in sustainability should consider where and how the salmon was produced.
Why do so many grocery stores sell farm-raised salmon?
Farm-raised salmon provides a consistent year-round supply that helps meet consumer demand. Wild salmon harvests are seasonal, although professionally frozen wild salmon allows consumers to enjoy wild-caught salmon throughout the year.
Is frozen wild salmon still considered fresh?
Professional freezing shortly after harvest helps preserve flavor, texture, and nutritional quality. Depending on where you live, frozen wild salmon may actually reach your kitchen sooner after harvest than seafood sold as "fresh."
How can I tell if salmon is wild or farm-raised?
Product labels should identify whether salmon is wild-caught or farm-raised. If you're unsure, ask the retailer about the species, harvest location, and origin.
Should I choose wild or farm-raised salmon?
Your decision may come down to factors such as flavor, nutrition, sustainability, availability, budget, and personal preference. Wild salmon may not always be the most affordable, or available year-round, but it is generally preferred in all other categories.
Where can I learn more about wild salmon?
If you'd like to learn more about Alaska's five wild salmon species, commercial fishing, sustainability, nutrition, and cooking techniques, visit our Ultimate Guide to Wild Salmon.
Related Resources
- Ultimate Guide to Wild Salmon
- Shop Wild Alaskan Salmon
- Wild Alaskan Salmon Oil
- Understanding Histamine in Seafood
- Ultimate Guide to Wild Pacific Halibut
- Ultimate Guide to Wild Ahi Tuna
The World of Wild Alaskan Salmon
When you purchase or consume Wild Alaskan Salmon, you are supporting small, family operations. Instead of of consuming low-quality, mass produced food, you can eat salmon that has been individually picked out of Alaska’s pure, icy waters. Someone had to work very hard to get that fish to you. A lot of fishermen leave their families for weeks to months each summer just to work harder and longer than they do at home. The result is that you have the opportunity to purchase this fish, in its healthy, unadulterated form, and eat it in your home or at a restaurant.
Modern day consumers can be disconnected from where their food comes from. Purchasing and consuming Wild Alaskan Salmon directly from the fisherman who caught it, reconnects you to a healthy and delicious food option, while supporting the hard-working people who make it possible. And not only are you supporting those individuals, you are investing in your health and that of your next generations. Pass on good food sense to your children. It's ok to be picky of what we choose to eat. It is important to become educated on the health effects of our choices.
We must demand to know where our food comes from, what it is made of, and who is benefiting from our choices. Only when we decide to do this will we see the landscape of food and the food industry change. This is your chance to take a stand. When it comes to your salmon choice, choose non-GMO, chemical and dye-free. Choose Wild Alaskan Salmon.
Written by Angela Echo-Hawk, 2013
References:
https://www.pritikin.com/eperspective/0710/benefitsRiskSalmon.shtml
https://www.whfoods.com/genpage.php?tname=foodspice&dbid=104
Fish Oil Omega 3s written by Joyce A. Nettleton, DSc, RD, ScienceVoice Consulting, Denver, CO
The Immune System written by Joyce A. Nettleton, DSc, ScienceVoice Consulting, Denver, C
