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votes

Fresh Farm Salmon VS. Canned Wild Salmon

Commented on February 13, 2014
Created February 13, 2014 at 5:19 AM

Fish is a very important part of my diet. In the interest of frugality I tend to opt for canned fish (tuna, salmon, sardines, etc..) that are wild caught. The fresh farmed salmon I just made was DELICIOUS and I wonder if it's really better to eat the wild stuff from a can or the farmed stuff from a pan...

If only I could eat sashimi every day!

Be157308a0438e382b88d9db4c12ab30

on February 13, 2014
at 08:22 PM

Yeah, I guess it's one of those things that if you can get the fish in a BPA free can it's an added bonus more than a deciding factor. I do agree however, that even if it does pose a risk, it's a minimal one.

Be157308a0438e382b88d9db4c12ab30

on February 13, 2014
at 08:17 PM

Salmon (and fish/crab) cakes are delicious, its like something you might find at a fancy seafood restaurant, but when you make it at home it's super cheap.

Be157308a0438e382b88d9db4c12ab30

on February 13, 2014
at 08:13 PM

There's nothing wrong with the canned salmon, specially the wild caught type. It's as good as it gets. Plus it has the added convenience of already having been prepared and cooked for you. I like it and use it quite a lot. That being said, I still wouldn't stress over the farmed one, it's still pretty darn good and nutritious either way and if it's more delicious to you, well then go for it. I mainly buy frozen wild salmon in bulk, it's pretty damn good, I even use it as sashimi (just make sure it has been frozen for at least 2 weeks).

Medium avatar

(624)

on February 13, 2014
at 07:31 PM

Good article.

Medium avatar

(238)

on February 13, 2014
at 07:02 PM

That article makes it even clearer for me to stick with wild. Farmed salmon = conventional feedlot beef, wild = grass fed beef.

Medium avatar

(624)

on February 13, 2014
at 06:59 PM

I consider it a side bonus if the can is BPA free. Most of the quality wild salmon brands do come in BPA free cans though.

Medium avatar

(238)

on February 13, 2014
at 06:58 PM

gutted and headless, I believe they freeze them right after processing.

Medium avatar

(624)

on February 13, 2014
at 06:55 PM

On the flavor note, I think I dig the flavor of freshly seared salmon over the canned variety, regardless of origin. I have to admit though, it's a lot more work in addition to being more costly, so if the nutrient profile and toxicity load is better in canned wild salmon than fresh farmed salmon, there are just too many good arguments going for the canned stuff to make a major shift in purchasing.

Medium avatar

(624)

on February 13, 2014
at 06:53 PM

Whole salmon like not yet gutted or deboned or anything? Like fresh off the dock kind of thing? Maybe I need to try that... I just buy the fillets at the market, usually costco.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2014
at 01:03 PM

Except the evidence that BPA is harmful is weak.

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4 Answers

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on February 13, 2014
at 08:13 PM

No reason to think that farmed may eventually become as good as wild. True, they are dyed and fed antibiotics, but our farmers dye their winter eggs too. The real problem with farmed is that it is unsustainable.

0
9fea74f20474786fdf27781990556570

on February 13, 2014
at 01:29 PM

IMHO Fresh fish (and even frozen) will always trump canned fished in flavor. Canned has already been cooked (part of the canning process) - and probably overcooked. Anything you do to heat it up will cook it more. That said, it's a convenient and inexpensive way to include fish in your diet. I make salmon cakes with canned salmon, egg, and some chopped veggies. I buy with bones for calcium - I just make sure I crush the soft bones because I don't like the texture. But as lovesmatt29 mentioned make sure to get BPA free cans. Oh - Canned sardines make a great snack and a nice protein/fat recovery meal.

EDIT: Wild isn't always safer than farmed. But, when farmed you have to be really careful about where it was raised - that will definitely help determine the quality and risk. Not sure there's an easy answer here. Look at this article: http://www.washingtonpost.com/lifestyle/food/why-farmed-salmon-is-becoming-a-viable-alternative-to-wild-caught/2013/09/23/aaff33ca-1cbf-11e3-8685-5021e0c41964_story.html

Medium avatar

(624)

on February 13, 2014
at 07:31 PM

Good article.

Medium avatar

(238)

on February 13, 2014
at 07:02 PM

That article makes it even clearer for me to stick with wild. Farmed salmon = conventional feedlot beef, wild = grass fed beef.

Be157308a0438e382b88d9db4c12ab30

on February 13, 2014
at 08:17 PM

Salmon (and fish/crab) cakes are delicious, its like something you might find at a fancy seafood restaurant, but when you make it at home it's super cheap.

0
8fc1d7a8dc2318f960450a0de632bfe6

on February 13, 2014
at 12:56 PM

Here's my thing with canned anything: Unless it is in a BPA free lined can, I won't touch it. Especially salmon and tomatoes because they absorb the most BPA, but really I won't eat anything out of a can, ever.

Medium avatar

(624)

on February 13, 2014
at 06:59 PM

I consider it a side bonus if the can is BPA free. Most of the quality wild salmon brands do come in BPA free cans though.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2014
at 01:03 PM

Except the evidence that BPA is harmful is weak.

0
Medium avatar

(238)

on February 13, 2014
at 06:22 AM

Farmed is usually colored/dyed or they add something to make the color more Salmon like. Too many other problems from farmed fish from what I've read. In addition if you just eat it fairly plain it really has little flavor for me. It just lacks the natural fat of wild Salmon. I'd surely go for quality canned over farmed. I've been buying frozen whole wild Salmon for $4.99 - $5.99/lb recently, that is a great price, not much different than farmed.

Medium avatar

(624)

on February 13, 2014
at 06:53 PM

Whole salmon like not yet gutted or deboned or anything? Like fresh off the dock kind of thing? Maybe I need to try that... I just buy the fillets at the market, usually costco.

Medium avatar

(624)

on February 13, 2014
at 06:55 PM

On the flavor note, I think I dig the flavor of freshly seared salmon over the canned variety, regardless of origin. I have to admit though, it's a lot more work in addition to being more costly, so if the nutrient profile and toxicity load is better in canned wild salmon than fresh farmed salmon, there are just too many good arguments going for the canned stuff to make a major shift in purchasing.

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