24 April, 2015
Wild Salmon with Peach Mango Salsa
Do you know the difference between farmed fish and wild ocean caught fish, in particularly salmon? We wanted to know the answer, so we reasearch it, and here is what we found.
Farmed fish is a $1 billion a year revenue (USA), with salmon being number one.
Farmed salmon has less area in which to grow and thrive, and their bodies are much fattier than wild salmon, and have less omega-3 fatty acids.
They are fed processed fish oil and fish meal or a high fat feed, which is not the typical food wild salmon eat.
The flesh of farmed salmon are greyish in color due to their diet. Food coloring is added after harvesting to give farmed salmon the pinkish color that wild caught salmon have naturally.
Health Problems Associated with Farmed Salmon
Fish farm cage in Norwegian Sea
Farmed salmon contain more unhealthy omega-6 fatty acids and higher lipid levels (Lipid Composition in Farmed and Wild Salmon). That means those who would regularly eat farmed fish have the risk of inflammation that is associated with heart disease, stroke, arthritis, and other health problems.
Farmed salmon are given antibiotics and in some cases growth hormones, which also gets into the water supply, and can affect other wild marian creatures.
As of 2013 AquaBounty Technologies (US based company) has received approval from the FDA to genetically modify farmed salmon (Genetically Engineered Salmon).
The only real benefit of farmed salmon is they have no mercury in their meat, as they are grown in so-called controlled waters and their lifespan is shorter than in the wild, and wild salmon live longer with higher chances of mercury exposure.
Although the seafood industry praises farm raised salmon for its health benefits, such as high in protein, loaded with omega-3 fatty acids, rich with vitamin-D the Cleveland Clinic – Health Essentials says that’s far from the truth.
They say that farmed fish have more calories, twice the fat content, and over 20% more saturated fat, than its wild-caught counterpart.
After considering the research, wild caught salmon is clearly more natural and nutritious over its farm grown counterpart.
The Fillet On The Left Is Wild Caught –
- Thinner and leaner filets
- Darker in color, with a deeper reddish-pink-orange color
- Fewer and smaller white stripes visible in the flesh (a.k.a. fat striations)
The Fillet On The Right Is Farm Raised –
- Thicker and fattier filets
- Lighter in color, with more pale pink-orange color
- More visible fat striations, that are thicker and deeper in the flesh
Wild Salmon With Peach Mango Salsa
2 medium peaches, peeled, deseeded, chopped
1 large mango, peeled, deseeded, chopped
½ cup green onions, diced (about 3 scallions)
½ red bell pepper, diced
1 Serrano pepper, deseeded and minced
½ tsp. salt
1 tbsp. sugar (we used coconut sugar)
Juice from one half of a lime
Optional: ½ cup cilantro, chopped
Prepare peaches and mango. Place into a medium mixing bowl along with the diced onion and red bell pepper. Do not mix. Next add Serrano pepper and optional to add chopped cilantro, again, do not mix.
Squeeze out lime juice with the back of a spoon.
Together add salt, coconut sugar and lime juice. Stir mixture until well incorporated.
Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.
Prepare salmon, by grilling, baking, or broiling. Plate your salmon and top with the peach salsa and serve with your favorite side dish.
The salsa can keep in a jar with a tight lid for 2-3 days in the refrigerator, or can be frozen for later use.
More Salmon Recipes To Enjoy
More Deliciously Yummy Recipes
- Lentil Pasta With Broccoli & Roasted Red Pepper Sauce
- One Skillet Herb Butter Chicken Breast
- Blueberry Banana Almond Flour Cupcakes
- Asparagus and Sweet Potato Soup
- Apple Mango & Radish Salad