Keeping It Wild: Beware Of Salmon Mislabeling

Next time you and bae go out to a restaurant, you might want to think twice about ordering that salmon fillet. According to a report from Oceana, a DNA analysis of 82 samples collected from restaurants and grocery stores across the country showed that 43% of them were mislabeled. The bulk of it, though, consisted of Farmed Atlantic Salmon being passed as wild-caught salmon.

Now, when it comes to superfoods, nutritionists LOVE gushing over wild-caught salmon. I mean, just look at the facts. It’s basically nutrition porn:

  • High-levels of anti-inflammatory omega-3 fatty acids.
  • Healthful amounts of lean protein, antioxidants, vitamins and essential minerals.

Related: Simply Delicious Salmon Vinaigrette

But when you compare it to its farmed counterpart, a lot is lost. I’m talking less flavor, higher levels of saturated fat, antibiotics and possible pollutants, among other things. All the while, consumers and fishermen are being cheated while shady vendors reap in the profits.

To raise your odds of getting the wild stuff, buy during harvest season, which runs from April to September; also, you may want to try canned Alaskan salmon. Since that state doesn’t allow salmon farming, anything caught there gets our stamp of approval.

Related: Best Healthy Frozen Foods


About the author

Victor Rivas

Victor is our Senior Producer and Editor. He is a film, soccer and literature junkie with a real passion for storytelling. Formally trained with a Bachelor of Fine Arts in Film and Digital Production and throughout his time in the industry has offered his know-how and talent to companies ranging from network giants like MTV Networks and Telemundo to independent production companies. Besides his work in media, he is a published soccer analyst/connoisseur, as well as a fiction writer.

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