after discovering some shocking documentaries about farmed salmon, we decided not to consume salmon at all anymore !
however, we are trying to find the best canned wild salmon which is garanteed 'authentic' wild, so non-farmed...
difficult search, but hopefully we will succeed thanks to the 'eatingwell' blogs, so thank you for sharing thoughts and ideas !
we keep posted how we are progressing overhere in Belgium, since all supermarkets are let's say 'involved in the conspiracy' to intoxicate the population...
07/25/2015 - 4:09am
ONLY WILD! ONLY ALASKAN!
05/26/2015 - 4:01pm
I think it's somewhat confusing, cause the PBS's in the farmed salmon are quite low but then again I'm not so sure! I would rather buy wild salmon for health reasons but on the other hand wild is supposedly firmer in the flesh! I do like a more tender flesh! I would like to see clearer signs of where the fish comes from at fish grocer!
05/18/2015 - 7:42am
Great article, thanks! (I look for wild; whether canned, pouched or 'fresh')
05/17/2015 - 3:24pm
I shop at Whole Foods and they tell me there are two kinds of farmed salmon and that the salmon farmed in the ocean is okay to eat but the salmon farmed in a pit far away from the ocean is bad - is this true
05/14/2015 - 5:26pm
I buy wild, and often opt for sockeye, canned or fresh, because I like the intense flavor. Farmed fish fats have an "off" flavor, in my perception, which is a reflection of the unnatural selection of fats fed to them.
Love it in a quick salmon salad, in salmon salad with a lot of apple added, pan braised or seared with spice crust, or cured with dill or fennel and brown sugar.
05/02/2015 - 1:36pm
Farmed salmon has almost prevented me from eating salmon anymore. One of my favorite guest dishes for a stand up party table is poached silver salmon served with the dill sauce. This is a large fish and one can not easily find small servings at our local markets. We have tried a variety of types but have ended up choosing salmon from Alaska or Norway or in other words, cold water regions. I came to this conclusion after my travels to Australia where I tried the salmon there. I found that it had the same taste I disliked with the Atlantic salmon. So I have been focusing on cold water varieties. I have tried sockeye but that seem a little strong to me. You comments seem to validate my taste. I have not as far as I know tried King or Coho but will give it a try. What I generally get is from Norway from Whole Foods but not sure of the variety. Any suggestions would be appreciated.