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
Farmed salmon contain more unhealthy omega-6 fatty acids, and higher lipid levels (Lipid Composition in Farmed and Wild Salmon), raising the risk of inflammation, which 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.
The one 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.
After considering the research, it appears to us here at Splendid Recipes and More, that wild caught salmon is clearly more natural and nutritious over its farm grown counterpart.
Wild Salmon with Peach Mango Salsa
Now for our featured recipe and here is what you will need.
The recipe makes four (4) servings, so you will need four salmon filets that are de-boned. When shopping for the ingredients to make the salsa, be sure to purchase one each of red sweet pepper (bell pepper), mango, serrano chili, small lime, and one bunch of green onions (Scallions). You will also need 2 medium peaches (frozen are ok if fresh peaches are not in season).
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.
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 salsa. The recipe for the side dish of vegetables to be posted.
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.
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