April 23, 2010
Response to CBS.com
Katie Lee no doubt has good intentions in her attempt to ‘demystify’ food health issues, but her farmed salmon facts need to be corrected. The omega-3 levels (DHA and EPA) in farmed Atlantic salmon are 3,650 grams per serving vs. 3,000 grams for wild salmon.
Farmed salmon commonly grow to maturity without any antibiotics, and antibiotic use on salmon farms is now far lower than that of any other agricultural animal producing industry in the world. Contrary to the myth that farmed salmon are ‘dyed’, they are fed carotenoids – part of the vitamin B family – to mimic their diets in the wild.
In addition to giving farmed salmon their characteristic pink/orange color, carotenoids are antioxidants that are necessary for the salmon’s health. Sea lice levels on salmon farms are strictly monitored and controlled, and a recent study found that wild salmon in an area where there were no farms had as many sea lice as wild salmon in an area where salmon farming occurs.
In BC, sea lice numbers of both farmed and wild salmon have been declining over the past five years, and wild pink salmon populations are thriving.
For more information, visit www.Aquaculture.ca