About CAIA: Canadian Aquaculture Industry Alliance

US retailer’s move away from farmed salmon won’t benefit consumers or the planet

As recent news stories indicate, a US retailer is moving away from selling farmed salmon. Unfortunately, this wrong-headed decision will not result in healthier product choices for consumers, who have a right to know that Canada’s proud salmon farming industry abides by some of the strictest environmental and food safety standards in the world.

Our farmed salmon is rich in vitamins and minerals, low in saturated fats, and one of the best sources of heart-healthy Omega-3 fatty acids. The American Heart Association and Health Canada both advise eating two servings of fish every week – either wild or farmed – and a Harvard study revealed that even modest consumption of farmed salmon could reduce the risk of death from coronary heart disease by 36 percent.

When it comes to the health of our oceans, the retailer’s decision will not have a positive environmental impact. According to the United Nations, global demand for seafood is forecast to grow 50 percent by 2030, and aquaculture production must double to keep pace with that demand. Grown in pristine waters and available fresh year-round, our farmed salmon is an affordable, high quality protein that takes pressure off over-fished wild stocks.

The facts are clear: farmed salmon makes sense for your health, pocket-book, and our planet.

I read with interest your article titled "So called 'superfoods' a must for getting fit" on Kare 11.com

You are absolutely right to include salmon as one of the 'superfoods' for women. The benefits of omega-3 fatty acids have been thoroughly documented, and include protection from stroke, heart attack and Alzheimer's Disease.

Unfortunately, you are incorrect when you report: "The American Heart Association (AHA) recommends two servings a week of wild rather than farm-raised salmon." While it's true the AHA is a strong advocate of eating fish, they do not recommend eating wild over farmed fish.

The following statement - posted on the AHA website - is clear: "The American Heart Association recommends eating fish at least twice a week, especially species high in omega-3 fatty acid such as salmon, mackerel, herring and trout, regardless of whether they are wild or farmed."

Farmed salmon is affordable, nutrition, heart-healthy protein that helps take the pressure off wild stocks.

In responding to a reader’s concerns about the health attributes of eating farmed vs. wild salmon, Dr. Melina correctly points out the American Heart Association recommends eating oily fish (such as salmon) at least twice a week.

Unfortunately, Dr. Melina quotes the Environmental Working Group, which sensationally alleges farmed salmon are "polluted with toxic PCB chemicals, awash in excrement flushed out to sea and infused with antibiotics.” While trace amounts of PCBs are present in the most common foods we eat, the good news is that PCB levels in both wild and farmed salmon are well below the 2,000 parts per billion safety threshold set by both the US Food and Drug Administration and Canadian Food Inspection Agency. To put the issue into perspective, PCB levels in beef are about eight times higher. Salmon farms can only be sited in areas where water currents provide optimal conditions for fish health and environmental sustainability. Salmon smolts (babies) are often individually vaccinated, which greatly reduces the incidence of disease in the net pens – and results in a reduced use of antibiotics. In fact, farmed salmon commonly grow to maturity without any use of antibiotics during their lives. Antibiotic use on salmon farms is now far lower than that of any other agricultural animal producing industry in the world.

Misguided opposition to farmed salmon will sadly scare people away from this healthy, affordable and delicious protein that helps take the pressure off our depleted oceans.

Ruth Salmon
Executive Director
Canadian Aquaculture Industry Alliance
www.Aquaculture.ca

Andrew Knowlton, aka BA Foodist, is correct in pointing out farmed fish is the way of the future. However, spreading fear about 'levels of toxic chemicals' will needlessly scare people away from a sustainable source of heart-healthy protein. As a representative of Canadian salmon farmers, I can assure you the Canadian Food Inspection Agency regularly monitors farmed salmon to ensure the fish we export are safe to eat. Health professionals recommend the consumption of oily fish like salmon at least twice a week.

Ruth Salmon
Executive Director
Canadian Aquaculture Industry Alliance
www.Aquaculture.ca

I read with interest the letters in response to the op-ed you printed December 9th titled “Catch of the Day”, but I was dismayed to read the letter from Katherine Schwarz, who suggested we reconsider the amount of salmon we eat. Given the health benefits of consuming salmon, this is very unfortunate advice, particularly coming from a nutritionist. Salmon, whether wild or farmed, fresh or frozen, contains critical omega-3 fatty acids, which reduce the risk of Alzheimer’s Disease, Rheumatoid Arthritis and depression. A 2006 Harvard study showed that eating a modest amount of salmon could reduce the risk of death from coronary heart disease by 37 percent. Studies also show that Omega-3 fats also suppress or slow the growth of cancer cells. For the sake of our health, we should all be eating more salmon, not less.

In addition to the many health benefits, farmed salmon has the added advantage of taking the pressure off wild fish stocks.

Mussel Industry Council (MIC) Provides 2,500 Pounds of Mussels for Grey Cup Festivities
November 26, 2009

Atlantic Canada’s shellfish industry is putting some additional ‘mussel’ into the Grey Cup by donating 2,500 pounds of blue cultured mussels. “We have shipped 2500 pounds of Fresh Blue Cultured Mussels to Calgary,” says Linda Duncan, Executive Director, Mussel Industry Council. “When the Atlantic Schooners, an active group of football fans, asked if we could share this great food with all the die-hard CFLers, we couldn’t resist. Mussels are a wonderful way to celebrate any event with family and friends.” Mussels are high in Omega 3s, low in fat and full of vitamins and nutrients.

In assessing the sustainability of seafood, it is correct that how food is produced is just as important as where it comes from (Debunking Our 'Fetish Of The Fresh' - Nov. 24).

However, farmed salmon's "environmental drain" should be considered in the context of the carbon footprint of other protein production. According to Statistics Canada, the biggest culprit of food-related greenhouse-gas emissions is land-based fresh and frozen meat (10.5 kilotons per year), followed by dairy (9.25 kilotons per year). Fish accounts for a relatively small 1.5 kilotons per year.

Farmed salmon has the added benefit of being affordable, grown in Canadian waters, and available fresh, year-round.

Organized by the Canadian Aquaculture Industry Alliance (CAIA), the Farmed Seafood Extravaganza on September 30 was the first celebration of every type of seafood farmed in Canadian waters. More than a dozen species – representing proud growers from the Pacific and Atlantic coasts, Ontario and the Yukon – were on offer at the renowned Starfish Oyster Bed & Grill in downtown Toronto. Guests were offered fresh mussels, scallops, oysters, halibut, Rainbow trout, clams, Arctic char, sablefish, and of course, salmon.

Media and Industry Rub Shoulders at the Farmed Seafood Extravaganza in Toronto

CAIA was particularly excited to serve up Atlantic cod, an iconic fish being farmed in Canada for the first time! Great Lakes Brewing paired seafood dishes with craft beers, offering guests a new and refreshing way to savour our farmed finfish and shellfish. The event was attended by the Honourable Donna Cansfield, Ontario Minister of Natural Resources.

Northern Ontario Aquaculture Association releases strategy for sustainable growth
November 4, 2009

Within 10 years, total output of rainbow trout in Ontario is forecast to double to approximately 9,000 tonnes annually, generating total annual revenue in excess of $100 million. Specific goals include establishing a new government / industry committee and a streamlined site application process.

PEI accounts for 80 percent of Canada's mussel production, and grows 2 million pounds of oysters each year.

Fishing for Answers
Globe and Mail
Letters to the editor
Published Saturday, August 15

Pacific salmon returns are in decline along the entire U.S. west coast south of Canada; there are no salmon farms there. Both U.S. fisheries scientists and environmental groups (such as Save Our Wild Salmon) have blamed reduced salmon runs – and the risk of species endangerment – on overfishing, habitat destruction, pollution and warmer ocean and river temperatures.

Public understanding is not helped by a simplistic focus on salmon farms. Saving wild salmon will require adopting a holistic, total ecosystem management approach and recognizing that the causes of decline are multifaceted and include economic development on watersheds and climate-related changes in our oceans and rivers.

'Sea lice from fish farms are not the explanation for this year’s extremely poor marine survival of Fraser River sockeye.'
Paul Sprout, Pacific Region director general, Fisheries and Oceans Canada

Canadian actor William Shatner's pet cause of protecting BC's wild salmon would be laudable if it weren't misguided.

The notion that salmon farms are causing the collapse of wild stocks on the West Coast is far-fetched, even for a Hollywood movie.

Shatner has been co-opted by an environmental campaign that relies on sensational claims to raise funds.

His letter to Canadian politicians, including our prime minister, will create public and political controversy for aquaculture, while doing nothing to help our wild salmon.

Sadly, this campaign hurts a proud industry that employs thousands of Canadians working in small, rural communities, and provides fresh, affordable seafood year-round.

The No. 1 threat to wild salmon in B.C. is overfishing. As a sport fisherman, Shatner should understand that basic connection. Other pressures include development, logging, mining and changing ocean temperatures. Looking at the big picture, wild salmon populations are down along the entire coast of North America -- not just where there are salmon farms. When it comes to aquaculture, rules governing salmon farming in Canada are among the strictest in the world.

The latest allegation, that sea lice from B.C. salmon farms are killing Fraser River sockeye, is even more far-fetched.

By the time out-migrating Fraser River sockeye swim anywhere near a salmon farm (nearly 200 kilometres away), they are larger than 0.7 grams and are not vulnerable to sea lice.