Ok, I'm confused about which salmon to log. I understand the difference between wild and farmed raised salmon, but what is this "Salmon, Pink" item and why is it so much lower in calories and fat than the other two?
Salmon, Atlantic, Wild (155 cal, 6.9g fat)
Salmon, Atlantic, Farmed (175 cal, 10.5g fat)
Salmon, Pink (127 cal, 3.8g fat)
The salmon I'm getting comes from my local health food store and it's labeled Atlantic Farmed. I guess that's what I should be logging but I would really like to know what's up with this Salmon, Pink.
wild salmon is lower in fat because - well, because it's wild. it doesn't spend its life in an ocean cage. i stay away from farmed whenever possible because the fish farming industry is damaging to wild fish. the farming of atlantic salmon in the pacific has exposed the native fish to high concentrations of parasites, and now pacific salmon stocks are in big trouble.
usually, when you buy salmon fillets, you're getting chinook salmon, also known as King. Pink salmon doesn't hold up very well or for very long, thats what you get when you open a can of salmon unless its marked otherwise. if you're cooking with salmon, you've got king. (hopefully) and boy is a fresh caught king salmon steak one of the tastiest things...Nothings better, save a side of king crab legs! (I'm an alaskan resident stuck in oklahoma....) so there you go. =) hope that helped clear thing up!
btw, unless its marked as wild or pacific caught salmon, what you get in restaurants will be farmed. sneaky buggers, eh?
farmed salmon is bad for the environment. the fishing industry is wreaking havoc on ecosystems and we're in danger of losing a lot of fish species (as well as other species of animals that rely on them for food.)
The Monterey Bay Aquarium Seafood Watch program is a good place to go to see which types of seafood are sustainable and which you should avoid. They also give information about mercury content in different types of fish (particularly important if you're in your childbearing years.)
Pink salmon is mostly canned. My guess would be 99% of pink salmon caught ends up being processed for the canned salmon market.
Many people are confused by the name "pink"... thinking "well, all salmon is pink, right?!". But as other people point out its a particular species in the salmon family.
The premium salmon species include Sockeye, Chinook (King), and Coho (aka Silver), and are saved for the fresh fish markets.
Close to 100% Atlantic Salmon is found in fish markets is farmed, since he the wild Atlantic fisheries are mostly played out. In fact most of the farmed salmon is the Atlantic species (its fairly small and fast growing). I believe there is some chinook farmed salmon too. Farmed fish is a lot more fatty because they live their lives in cages, generally you can spot it by looking at it. That and the negative environmental factors lead many people away from farmed salmon.
Chum salmon that you won't hear to much about goes a lot into the generic smoked salmon products. And as I said pink is largely canned, 'cause the flesh is pretty soft compared to many of the others.
You can get sockeye canned too, at premium prices.
Most people (other than us west coasters) don't realize that there are species/quality differences. I'm delighted that cc has the fish differentiated.
one more thing....
Another reason peopled don't like farmed salmon is that they are heavily dosed with antibiotics through out their whole life-cycle. The caged fish are very susceptible to infection due to the tight quarters and crapping on each other all day. And since one back outbreak can destroy an entire "crop" that takes years to "grow".... keeping the fish healthy at all costs is a priority.
I think some farms are trying to kept their stocks healthy by moving the cages... but that would be in a minority of farms...and you can pretty much assume that they still will be heavily dosed with antibiotics regardless.