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Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
Wild salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and more vitamins and minerals like iron, potassium, and b-12.
A while back, salmon rice bowls were a viral trend—but today there are still a number of salmon-related TikTok videos that have gotten more than 4 million views. Many TikTokkers seem to enjoy ...
Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. [2]
Wild salmon require about 10 kg of forage fish to produce 1 kg of salmon, as part of the normal trophic level energy transfer. The difference between the two numbers is related to farmed salmon feed containing other ingredients beyond fish meal and because farmed fish do not expend energy hunting.
The transfer of parasites from open-net cage salmon farming, especially sea lice, has reduced numbers of wild salmon. The European Commission (2002) concluded, "The reduction of wild salmonid abundance is also linked to other factors but there is more and more scientific evidence establishing a direct link between the number of lice-infested wild fish and the presence of cages in the same ...
Health Benefits of Salmon Aside from being rich in anti-inflammatory omega-3 fats, salmon is chock full of vitamins A, D and B12, according to registered dietitian Lauren Kelly, MS, RD, CDN .
To produce one kilograms of farmed salmon, products from several kilograms of wild fish are fed to them – this can be described as the "fish-in-fish-out" (FIFO) ratio. In 1995, salmon had a FIFO ratio of 7.5 (meaning 7.5 kilograms of wild fish feed were required to produce one kilogram of salmon); by 2006 the ratio had fallen to 4.9. [103]
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