Wild Salmon

Written by Jared Vincenti
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As recently as a few centuries back, salmon were one of the most populous creatures of the northern oceans. Atlantic Salmon were found from Nova Scotia to Norway; Pacific Salmon ranged from Japan to California. Many cultures, ancient and modern, found the salmon to be a great source of food, and some even built their diets around the fish.

Unfortunately, the Atlantic Salmon is no longer captured wild. The demand for salmon was so high at one point that the fish populations were driven to record low numbers. Added to this problem was the destruction of many Atlantic-feeding rivers the fish spawned in, and the Atlantic Salmon industry was a commercial bust. Now, most Atlantic Salmon purchased are raised on fish farms in Chile and Norway.

Pacific Salmon are still captured wild, though. Having learned lessons in the Atlantic, nations came together and signed many fishing treaties to ensure future catches. Methods of fishing were specified, as was the fishing season and maximum take. Many salmon habitats are protected, and as a result the Pacific Salmon industry looks as if it will hold.

Why Salmon?

Salmon is one of the most flavorful fish, and it is also one of the most versatile in the kitchen. There are myriad recipes to make with salmon, most of which are quite good for you. Modern nutritionists have been turned on to the health benefits of a diet rich in seafood, and they all agree that salmon is among the best foods for a person to eat.

Salmon is high in protein, and low in bad fats. In addition, salmon have some of the highest levels of omega-3 fatty acids. Omega-3s are an essential part of the human immune response, and modern research shows that they may help fight depression and bipolar disorder. Furthermore, salmon do not accumulate mercury the way that most other marine fish do, minimizing this danger in eating seafood.

Why Wild?

Wild salmon are, for the most part, healthier than farmed fish. Wild salmon tend to grow larger, and have much higher levels of omega-3 fatty acids. In addition, farmed salmon tend to accumulate higher levels of dioxins, which are potential toxins found in small doses in all seafood.

Almost all wild salmon sold now are Pacific Salmon, and populations are closely monitored. International organizations police the capture and sale of salmon to ensure that the species is never put in danger of the fate that befell the Atlantic Salmon. Because of these agencies, you don't need to worry about the environmental consequences of your dinner.

Where do I Get Wild Salmon?

The best place to get wild salmon is in Alaska, but not everyone can swing by the state before dinner. Thankfully, many online companies ship fresh seafood from Alaska to your doorstep. These companies can get your fish to you in as little as a day, and as fresh as it can be.

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