Find out why salmon, often considered a healthy food, hides serious problems related to pollution, animal suffering, unsustainability and health risks. Here are 10 reasons to make more informed choices.
Salmon is a highly appreciated food, but behind its consumption lies a complex reality made up of environmental, ethical and health problems. From intensive farming to sustainability, here is some information that deserves attention to make more informed choices.
The conditions of intensive farming
Intensive salmon farming generates enormous quantities of biological, organic and inorganic waste, which are deposited on the seabed. These structures accumulate excrement, feed residues and waste materials in alarming quantities. The nets that delimit the farms are not adequately cleaned, creating an unhealthy environment that favors the proliferation of pathogens.
Spread of diseases and parasites
Salmon raised in overcrowded spaces are vulnerable to infections and parasites such as sea lice. These problems can trickle down to consumers. The proliferation of parasites and diseases in Scottish fisheries is a chronic problem which has a major impact on fish mortality.
A recent video investigation by TV Courier has once again highlighted the critical conditions of intensive salmon farming in Scotland. The investigation, carried out at the Mowi farm in Loch Torridon, reveals an alarming scene: dozens of dead salmon floating on the surface of the water, a sign of a system in trouble. The main cause of the high mortality lies in the spread of diseases and parasites, such as sea lice, which proliferate in overcrowded conditions. Thanks to the collaboration with a local activist, the journalist Francesco de Augustinis documented the suffering of these animals, underlining the silent drama that takes place daily in the cold Scottish waters, where the intensive management of farms translates into exploitation and mistreatment.
Risks related to contamination by toxins
Farmed salmon can accumulate toxic substances such as dioxin, which has been detected in worrying quantities in several studies. This contamination is linked to the feed used, often of low quality, and the polluted environments in which the fish live. Toxins pose a health hazard to consumers, especially pregnant women, as they can negatively affect children’s brain development.
Dyes
Farmed salmon does not have the natural pink color that characterizes wild fish, since it does not feed on shrimp and krill, rich in carotenoids. To meet consumer expectations, farmers administer chemical pigments such as astaxanthin, which artificially change the color of the meat. This practice has been denounced by many organizations as deceiving consumers. As reported by Natural News95% of the Atlantic salmon sold in grocery stores comes from intensive farming and the vast majority is subjected to artificial coloring to make it more similar in appearance to wild salmon. The dyes would be added directly in the feed administered to salmon on farms. Further confirmations on the use of artificial dyes come from Pure Salmon Campaign.
Pesticides
On some farms, pesticides such as endosulfan are used, a substance banned in many countries due to its harmful effects on health and the environment. This pesticide, inserted into feed to control parasites, represents a risk not only for farmed fish but also for the entire marine ecosystem and for final consumers. Here learn more about endosulfan. Here an in-depth look at the case of Norway.
The environmental impact of intensive farming
Salmon farms not only pollute the sea with waste and chemicals, but also pose a threat to other marine species, such as seals and sea lions, which often get trapped in the nets. Furthermore, farming structures can alter the natural balance of marine ecosystems, irreparably damaging local biodiversity.
Animal suffering on farms
Farmed salmon live in extremely difficult conditions: confined to small spaces, they are exposed to stress, disease and unethical treatments. Mortality is often high, with many fish dying before reaching ideal slaughter weight. Even wild salmon, although they live free, are often subjected to cruel and non-stunning capture and slaughter methods.
The unsustainability of salmon production
Salmon farming requires disproportionate amounts of resources compared to the final product. For every kilo of farmed salmon, several kilos of wild fish are consumed for feed production, contributing to the overexploitation of the oceans. This practice makes the system not only inefficient, but also unsustainable from an ecological point of view.
Risks to consumer health
Raw or smoked salmon can be contaminated with bacteria such as listeria, a particularly high risk if the fish is not stored properly. Various tests, such as the one conducted by Oeko-Test in Germany, they highlighted food safety problems linked to products sold in supermarkets, underlining the need for more rigorous controls.
A test conducted by Swiss magazines Balance And Good to know analyzed 15 packages of smoked salmon, evaluating their quality based on factors such as the balance of omega-3 and omega-6 fatty acids, the quantity of salmon actually present compared to that declared on the label, and the levels of hygiene and freshness on the date of expiration.
The results highlighted that many products do not reach optimal standards of freshness and nutritional quality. Only two packs, both containing wild Alaskan salmon (from Globus and Denner), were rated “very good”. These products stood out for their freshness, balance between omega-3 and omega-6, and for the correct correspondence between declared and actual weight. However, Denner’s product suffered a slight penalty for a small weight discrepancy.
The test suggests a clear indication: for superior quality, it is better to choose wild smoked salmon over farmed, regardless of the brand.
Brain damage
Norwegian doctors advise pregnant women against eating farmed salmon due to thehigh content of toxins considered dangerous for him children’s brain development. Dr. Anne-Lise Bjorke would have put her career at serious risk for spreading this information. Claudette Bethunetoxicologist, would have been fired by the Norwegian government for attempting to warn consumers about high levels of cadmium present in salmon.
