Wild Pacific Salmon

Written by Jared Vincenti
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There are two families of fish that share the name "salmon"--the Atlantic Salmon and Pacific Salmon. These biologically different species have many differences, the most obvious being their habitat. Both species lived in the northern reaches of their respective oceans in abundance, but Atlantic Salmon are more rarer now.

In the 19th and 20th centuries, Atlantic Salmon fisheries were a booming business, and they wreaked havoc on the species. Without laws to regulate a year's take, the fisheries plundered the ocean and now the few wild Atlantic Salmon populations left are protected by international law. Fish farms raise Atlantic Salmon, not only to sell in supermarkets, but also to replentish natural populations.

Pacific Fisheries

In contrast, Pacific Salmon populations were largely untouched for decades, and are still plentiful. Fisheries operate under international treaties, and catches are limited to ensure that salmon populations will maintain sustainable levels. Pacific Salmon are rarely raised in farms, and the bulk of Pacific Salmon for sale is wild-caught.

Studies have shown that wild Pacific Salmon have higher levels of omega-3 fatty acids than their farmed counterparts. In addition, fish from farms tend to have slightly higher levels of dioxins, which are one of the few potential toxins found in seafood. This makes wild Pacific Salmon a healthier choice, as well as an ecologically responsible one.


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