a reason why wild tastes better than farmed.
Farm Salmon are raised in a controlled environment confined to small
net pens. Farm raised salmon are fed an artificial diet of "fish meal".
This fish meal consists of sardines, grain meal, antibiotics, coloring
die and fish oil. Since farmed salmon don't eat a natural diet their
flesh is a pale grey color. To hide this malnourished look, salmon
farmers add coloring dies to their food so they appear to have red
flesh. They are much less rich in omega-3 oils compared to wild salmon.
Due to their poor oil content "fish oil" is added to their diet - this
however is a very poor source of oil. The texture and tone of farmed
salmon is very mushy. Farmed salmon get very little exercise due to
their confined environment, therefore, they are not able to maintained
a naturally toned body through long migratory patterns.
Wild Salmon have a better life-style and consequently have a better
taste than farmed salmon. Wild salmon live an active life having very
long migratory patterns. The diet of wild salmon consists mainly of
crustaceans, krill and sea snails. Their natural crustacean-rich diet
provides them with a brilliant red flesh color. The wild salmon runs
we catch are all harvested using the most sustainable fishing methods
available. Dave's wild salmon are all caught by "hook & line"
methods when they are feeding on those tasty crustaceans ensuring
a deep, rich Salmon flavor. That's why you will go "wild" when trying
our salmon and you'll always get the best from Dave.
There has been a lot of talk about the unsafe
mercury levels in "Tuna" recently, which has become a growing concern
for many tuna lovers. In order to understand the facts behind these
serious statements we must first understand that the "Tuna" with
unsafe levels of mercury are by no means a lump sum. There are many
different species within the genus of Tuna. The specific species
that contain these unsafe amounts of mercury are found in older
Yellow Fin, Blue Fin and Albacore. All the aforementioned species
can reach a long life span of over 40 years. As these fish get older
they tend to migrate to warmer pacific waters and live. It is in
these circumstances that they have seen higher mercury levels. These
fish are very old and have had many years to accumulate mercury
into their bodies. However our albacore is "hook & line" caught
off the Pacific Northwest Coastline and the Monterey Bay Sanctuary
area. When albacore are younger they stay in the colder Pacific
waters. All the albacore that we catch and process from the colder
Pacific waters are specifically between the ages of 2-5 years old.
Using the "hook & line" methods allows us to monitor and inspect
each catch. Mercury levels in such fish are at minimal trace levels,
some non-detectable. They have also found poor omega-3 oil content
in the large albacore, blue fin and yellow fin that reside in the
warmer waters. The albacore we catch from the northwest has a very
high oil content.
The following links will provide you with additional information and resources regarding Mercury and safety levels in fish and shellfish: