Next time you head to
the fish
counter to buy salmon, consider choosing the wild variety instead of
farmed. According to a report published in the journal Science,
farmed salmon contains more potentially dangerous toxins than salmon
caught in the wild.
Researchers analyzed 700 wild
and
farmed salmon bought in 16 different cities in Europe and North America
and found thatfarmed salmon contained unusually high
amounts of industrial by-products, pesticides, and suspected
cancer-causing agents known as polychlorinated byphenyls (PCBs). What
causes the contamination? The food given to the salmon while in
captivity is contaminated with PCBs.
How can you tell the
difference between wild and farmed salmon? The most reliable method is
to ask the fishmonger. If that's not possible, or if the fishmonger
isn't sure, check the color. You're probably familiar with the light
pink color of farmed salmon — wild salmon is a brighter, deeper shade
of red. The price may also be a giveaway — farmed salmon is less
expensive than wild salmon because it is more widely available.
Finally, don't let these
findings stop you from eating salmon altogether. It remains a great
source of heart-healthy omega-3 fatty acids. Just keep in mind that it
may be safer to "go wild"! And if you can't find wild salmon, try
getting rid of some of the fat — where PCBs accumulate — from farmed
salmon by removing the skin and grilling the fish. Another convenient
option is canned or pouched salmon, which is almost always wild.
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