Ask Esther

So Mom, Mommy, Mummy, Mumma, Mother, Mama--
Question: Why are you so psycho about NOT eating farm-raised fish? And why do you call ahead to restaurants to ask if they serve wild fish?

Well...because it's heathier.

Ok, why?

A. Because farmed fish stay in one area, they can't get out, they poop in that area, they eat their poop and they just live in the one area where they poop. Like, farmed shrimp don't have taste, ok? Wild shrimp, you can really actually taste the flavor.

Also, you don't know what they feed those fish; they may feed them hormones.

Is it bad for your body if you eat farm-raised fish?

A. I don't know all the facts ok? Don't use me as an authority.


Well this is all good information.

So I found an article, that gives a little more insight into the grossness of farm-raised salmon. I would imagine other farm-raised fish is similar. Here is an excerpt:

"Seven Reasons to Avoid Farm Raised Salmon by Page Remick"

Over 60% of the fish eaten in the United States is farm-raised. What are some of the things that you should know about man-raised salmon?

Farmed Salmon:

1. have seven times the levels of PCB’s (Polychlorinated biphenyls) as wild salmon
   

2. have 30 times the number of sea lice

3. are fed chemicals to give them color

4. are fed pellets of chicken feces, corn meal, soy, genetically modified canola oil and other fish containing concentrations of toxins

5. are administered antibiotics at higher levels than any other livestock

6. have less omega 3’s due to lack of wild diet

7. are crowed into small areas inhibiting movement, and causing disease

I buy slabs of Trader Joe's wild salmon frozen, and it's pretty inexpensive. I usually defrost it, put salt and pepper, a thin layer of dijon mustard, thin layer of breadcrumbs, lemon zest, more pepper, and finish it with thin slices of lemon on top (and maybe a couple thin pats of butter). Then I bake at 425 for about 12-15 minutes. It's pretty flipping delicious.