Salmon... The Best Fish for Your Dish?

Salmon...

the best Fish for your Dish?

by Katy Budge

Fins down, salmon is one of the tastiest and most versatile proteins out there, whether you enjoy it raw in sushi, poached for salads, or grilled as an entrée. And, it’s one of the best sources of healthy protein for your diet.

The health benefits of salmon are much heralded, and rightly so. It’s packed with omega-3 fatty acids, vitamin B-12, and potassium. As such, it has been purported to promote hair and skin health, and reduce the risks of heart disease.

But – quite literally – not all salmon is created equally. The Monterey Bay Aquarium’s Seafood Watch Guide can give you a deep dive into all the details, but here’s the short version: Atlantic salmon are farmed (because the wild species is threatened), Pacific salmon generally are not. Just a few years ago, farmed salmon was a big, big no-no, but – thanks to consumer pressure and better oversight – farming techniques have vastly improved. Still, it pays to know your farmers and make sure their products meet Seafood Watch’s guidelines for sustainability. Wild-caught Pacific salmon is the best option, but – just like the real estate adage of “location, location, location” – it will put you on the hook for a price significantly higher than Atlantic salmon. Also, the Pacific fishing season is subject to regional closures to protect the health of the species, while farmed salmon is available year-round.

One way for those of us on the Central Coast to justify the premium price of wild-caught Pacific salmon is to buy it directly off a local fishing boat. Typically, you’ll have to buy the whole fish, but the deck hands will trim and portion it out for you. And, that local captain will net the entire profit!