US experts dispel salmon myths as consumption hits record high,
Seafood consumption in the United States is at an all-time high, with salmon now the most consumed fish, according to figures from the US Department of Agriculture.
Despite this growth, misconceptions about salmon persist among consumers, industry experts told HuffPost this week.
One of the most common myths is that fresh salmon is superior to frozen. Jason Hedlund, principal category merchant of seafood procurement at Whole Foods Market, noted that salmon is typically frozen within hours of harvest, which locks in nutrients and flavour. “Fresh salmon isn’t more nutrient-dense — or even necessarily tastier — than frozen salmon,” he said.
Another widespread belief is that farmed salmon is less nutritious than wild. Experts including Mark LaMonaco of Wegmans and Doug Varanai of Sprouts Farmers Market stressed that responsible aquaculture is essential to meeting global demand and protecting wild stocks. “Without farmed salmon, we wouldn’t have enough to feed the world,” Varanai said.
Concerns about antibiotics were also addressed. In regulated markets such as the US, Canada and Norway, use is rare and subject to strict veterinary oversight. Certification schemes including ASC and BAP were highlighted as guarantees of responsible farming practices.
On mercury content, experts explained that salmon’s relatively short life cycle and low position in the food chain mean levels are negligible compared with longer-lived predator species. Salmon is therefore considered safe for regular consumption, including by children and pregnant women.
Finally, colour was described as an unreliable indicator of freshness. Farmed salmon obtain their pigment from astaxanthin in feed, a compound also found naturally in wild salmon diets. Buyers were advised instead to assess smell, texture and appearance.
