[Kelevision]

Originally Posted by Bill14564

From three out of three sources I found, your "good sources" are mistaken..

Now, is it true that farm raised salmon is fed a diet that causes them to turn pink? Yes, the same diet they eat in the wild. Farm raised salmon is the same color as wild salmon because the farmers feed them a similar diet.

They add a chemical called astaxanthin in their food. Without the chemical in their feed, the farm-raised salmon would naturally be white.

[opinionist]

They have wild-caught salmon at Marion Market.

[Bill14564]

Originally Posted by Kelevision

They add a chemical called astaxanthin in their food. Without the chemical in their feed, the farm-raised salmon would naturally be white.

Salmon in the wild eat crustaceans (shrimp, krill, etc) that feed on astaxanthin. Without the shrimp and krill in their diet, the wild salmon would naturally be white (gray).

From here as well as other sources:

Salmon are unable to produce astaxanthin on their own, so they accumulate it through their diet. The more astaxanthin-containing prey they eat, the redder their flesh becomes.

Wild salmon and farmed salmon are the same color. If farmed salmon are fed the astaxanthin that wild salmon eat, then farmed salmon are red. If wild salmon cannot find enough astaxanthin-rich food then wild salmon are white. Wild salmon and farmed salmon are the same color and neither is injected with dye.

EDIT: It looks like no one claimed that farmed salmon were injected, the assertion was they were dyed. In as much as they are fed a diet that turns them pink then yes, I suppose they are fed a dye. It needs to be noted that the pink color of wild salmon comes from the same exact dye in their diet.

[DrMack]

Any salmon are great for your diet no matter what others say. Yes some do have more or less Omega 3 content and other beneficial nutrients, but there rarely is a significant portion or difference.

I wonder if those that bash farm raised salmon have ever eaten crustaceans, whose intakes are loaded with all the junk from the sea floor, know that farm raised salmon are much better for them than their scallops, lobster or shrimp that eat the true garbage of the ocean.

[Bay Kid]

How about the fish cart at Brownwood market? What are your thoughts about her fish?

[Normal]

Originally Posted by FloridaGuy66

I'm surprised in today's age of information that people still believe this long debunked myth that farmed salmon is dyed.

I thought only conspiracy people still believed that kind of stuff.

Of course not all Atlantic Salmon is farm raised.

[CoachKandSportsguy]

Alaskan in season salmon is June-July, get yours flown in directly from Pike's market
Just a moment...

or, wait until the local grocer's fly in their ownfish.

I would buy the whole, split the cost with another person or two, three, cut it down the middle,
and then grill the salmon with a touch of seasoning, and feel very happy about once a year.

The local fish market in MA buys their flown in from the major Boston fish market,
and resells the cuts at $30-40 per pound, depending. . .

flown in whole fish are about $30 per pound plus shipping

[PJOHNS2654]

I have recently grilled Pharos Island salmon from Fresh Market. The best I have ever tasted. About $20. a pound.

[OrangeBlossomBaby]

I usually get a couple pieces of Bourbon Salmon fillets at Publix. It doesn't matter to me where they're sourced, they satisfy my taste buds just fine. For smoked salmon, I've found Flakeowitz in Boynton Beach makes great Nova, and they also have belly lox which is amazing. Even more - they have smoked sable. Stupidly expensive, but you only buy 1/8 of a pound at a time anyway. Now if only I could find a place that has smoked carp, I'd die happy.

[Dr.SammieMD]

Originally Posted by CFrance

What is the season for the fresh wild Alaskan salmon? We're about to make a run to Costco.
Otherwise, Norwegian salmon is sustainable, even the farmed.

The season usually starts in late May and lasts through September. Also, be aware that the Keta salmon, which usually appears at the end of the season, was originally called Chum salmon and was used as dog food. Years ago, they couldn't give it away for $1.99 per pound. That was about a quarter of thee price of the other wild salmons.

[Stu from NYC]

Originally Posted by CoachKandSportsguy

Alaskan in season salmon is June-July, get yours flown in directly from Pike's market
Just a moment...

or, wait until the local grocer's fly in their ownfish.

I would buy the whole, split the cost with another person or two, three, cut it down the middle,
and then grill the salmon with a touch of seasoning, and feel very happy about once a year.

The local fish market in MA buys their flown in from the major Boston fish market,
and resells the cuts at $30-40 per pound, depending. . .

flown in whole fish are about $30 per pound plus shipping

We buy a half salmon every few months from Sams, pay about $ 12 per pound and enjoy it.

[Ecuadog]

I found this years ago and use it for reference:

KNOW YOUR SALMON

All wild salmon taste their best when caught just before their journey home to freshwater spawning grounds, since they prepare for the trip by fattening up on ocean crustaceans. Featured here are the six varieties available in the United States.

1. Also known as chinook salmon, the mighty king can weigh well over a hundred pounds; its habitat ranges from California to Alaska. The meaty fish has a pure flavor and ample fat and cooks beautifully over a charcoal fire.

2. The coho salmon, also called silver salmon, constitutes just 10 percent of the commercial salmon fishery in the United States. Making its home in the waters from Oregon to Alaska and available in markets from late summer through fall, the fish has a firm texture and a rich, gamey flavor suited to simple preparations like poaching.

3. Pink salmon, also called humpback salmon, is the smallest variety available in this country, averaging only five pounds; the most abundant, it's often canned. Lower in fat, the delicate, sweet flesh of pink salmon has a subtle flavor best brought out by pan-frying or whole-roasting.

4. Sometimes known as leaper salmon, the Atlantic salmon once flourished in North Atlantic waters, but overfishing, pollution, and a host of other factors have decimated wild stocks. Demand for this fatty, full-flavored salmon, probably the most versatile variety when it comes to cooking, is met mostly by fish farms, which now produce more than half of all the salmon sold in this country.

5. The flesh of the red, or sockeye, salmon, a variety of Pacific salmon whose range stretches from British Columbia to Alaska and which is the second-fattiest type, has a distinctive, deep orange-red color and is dense and full-flavored. Sockeye, which first comes to market in May, is usually the variety favored for raw preparations.

6. The abundant and relatively neutral-tasting chum salmon, sometimes called keta salmon, is second only to the king in size and inhabits waters throughout the Pacific Northwest; chum salmon is harvested in the late fall and is most often canned, smoked, or cured.

[JustSomeGuy]

Originally Posted by Kelevision

They add a chemical called astaxanthin in their food. Without the chemical in their feed, the farm-raised salmon would naturally be white.

Here is the exact situation with farm raised salmon..... same primary sources for astaxanthin - which is GOOD for you no matter the source. In the business.

Is Salmon Dyed? The Truth Behind the Color of Farmed Salmon

Salmon are unable to produce astaxanthin on their own, so they accumulate it through their diet. The more astaxanthin-containing prey they eat, the redder their flesh becomes. Some species like sockeye salmon consume more of these pigmented foods and so have deeper red flesh. Other species like chinook salmon eat more fish and have paler meat.

So contrary to myth wild salmon are naturally pink – not gray. Their coloration comes from their natural diet.
Do Farmed Salmon Need Dye?

Aquaculture nutritionists make pelleted food that farmed salmon eat while they are raised in pens. To ensure optimal health and color, astaxanthin is added to their feed. Without this supplement, farmed salmon would be pale gray.

The astaxanthin for farm-raised salmon comes from natural sources like algae and yeast. It is the exact same pigment that makes wild salmon pink. There are no artificial dyes or color additives used.

The flesh color of salmon, whether wild or farmed, depends on how much astaxanthin they consume. Farmers can adjust dietary levels to achieve the desired pinkness. But the pigment itself is 100% natural, just like in wild fish.

Watch for Copper River Salmon in Costco. They fly it in fresh to their warehouses when the season starts (mid May until mid June or so) for about 3-4 weeks at a price better than anywhere. They set the season sometime in early May and it can be mid to late May (normally around May 15th/16th. It freezes very well so stock up!

[SHIBUMI]

Hi,
Please call........508-454-4000

Thanks, Richard Iwaszko, PGA

Originally Posted by Kelevision

Hopefully it’s wild caught salmon. There’s so much farm raised crap out there. They have to use dye to color the flesh “salmon”