The Scoop on Salmon

I was recently given some "farmed" BC salmon, bought at a grocery store here in British Columbia. Never having eaten farmed salmon, I did some cooking research. I learned that farmed salmon are about 10x higher in fat than "wild caught" and, therefore, a lot higher in omega-3s. They are also much milder tasting, a softer more "buttery" flavour and texture. I decided to give them a try. I know I said I didn't care for salmon, but that was after dry frying wild caught. This was an entirely different experience. (Instructions below.) This is a huge piece. I cut it into servings and will freeze each one separately. I aim to eat it 1 - 2 x weekly. 

 

The Scoop on Salmon. I baked a huge farmed BC salmon. It's important that it be a BC salmon, if farmed, as North American (especially from BC) farmed salmon are much, much lower in PCBs and a lot safer than European farmed salmon. From the research I've done lately, European farmed salmon are so high in poisonous PCBs that they are usually above the allowed "safe" limits. See more about the safety and farming practices of BC farmed salmon below. 

 

The argument against eating farmed salmon in BC is more about protecting our own native species, than the safety of eating the fish. Something to consider, for sure.

 

This is some of the info I found:

Safety Monitoring: Companies, MOWI and Grieg Seafood, conduct regular testing for dioxins, PCBs, and other contaminants to meet strict, safe, and regulated standards in BC. Tested Contaminant levels: British Columbia farmed salmon (including from these major producers) is generally regarded as having low levels of PCBs.

 

Farmed salmon supplied to our store here is "open-net" farmed in the ocean, which is a frowned upon method of farming fish as it does some harm to the surrounding wild ones, although probably a lot more healthy for us than fish farmed in a little pond. BC has a plan to outlaw this type of fish farming in 2029, due to it's propensity to possibly harm the native wild salmon.

INSTRUCTIONS FOR COOKING SALMON:

Salt and pepper salmon, add a bit of garlic and lots of butter. Wrap completely in foil. Bake until completely cooked. Mine baked in a  at 400f for about 30 mins but it was a big fish. It needs to be completely white and solid throughout. I will never, never, ever eat any kind of fish that's not well done. period. (Worms!) If it's even a little clear pinky, cook it longer. (I don't eat suishi.)

If you take it out of the oven and let it sit on the counter for a bit, it may continue to cook in the foil. It was absolutely delicious!!