An ocean farming group has found that more than a third of the salmon sold in restaurants as “wild-caught” was actually raised in farms in the Atlantic.
The Oceana Save the Seas group’s report, which was based on a small sample, didn’t say if the restaurants lied to customers on purpose or if they were tricked by wholesalers.
Oceana said that 3 times as many mistakes are made when wild salmon from Alaska and the Pacific Northwest are not in season. The price of wild-caught fish is much higher than the price of farmed fish, even when the fish is in season.
It also found a high degree of fraudulent labeling in supermarkets. But diners are far more likely to be sold misidentified salmon in restaurants, Oceana concluded.
“There is still a problem with misrepresentation in the market,” the Alaska Seafood Marketing Institute said in response to the Oceana study. “We suggest that food service businesses work closely with their suppliers to make sure they know where the seafood they buy comes from.” Ninety-five percent of all wild salmon harvested in the U. S. comes from Alaska and can be directly traced back to the source. ”.
That’s not all—the Institute also says that restaurants should train their waitstaff to correctly describe seafood menu items to customers. ”.
There were only 82 salmon from restaurants and supermarkets used in the study, which the group admitted was a small sample size given how popular salmon is in the US. It said that the fish were caught all over the country last winter and that DNA testing helped find out where they came from.
Overall, 43 percent of the samples were misrepresented to the consumer. 38% of the time when the fish came from restaurants, it was mistaken for more expensive wild-caught salmon. This only happened 7% of the time when the fish came from supermarkets.
“Our study shows that even though Americans love salmon, they may be falling for a bait and switch,” said Beth Lowell, senior campaign director at Oceana. “Not only are consumers getting ripped off, but responsible U. S. fishermen are being cheated when fraudulent products lower the price for their hard-won catch. ”.
Oceana’s stated aim is to foster the sustainability of the seas as a source of food.
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Salmon is a popular menu item at many restaurants, including Outback Steakhouse. But is the salmon at Outback actually wild-caught like you might expect? Or is it secretly farmed salmon masquerading as the real thing?
In this article we’ll uncover the truth about Outback’s salmon discuss the differences between wild and farmed salmon, and provide tips for identifying wild-caught fish when dining out. Keep reading to learn whether you’re getting the high-quality wild salmon you think you’re paying for at this popular steakhouse chain.
Outback’s Salmon Source: Farmed, Not Wild
After thorough research into their sourcing we can confirm that the salmon served at Outback Steakhouse is farmed Atlantic salmon raised in underwater pens not wild fish.
Several factors make it clear that Outback uses farmed salmon:
- They serve Atlantic salmon year-round, which is not in season wild.
- Atlantic salmon farming is prevalent, making it a cost-effective option.
- Outback is vague about their salmon’s origins when asked.
While delicious, the farm-raised salmon at Outback lacks the nutritional density and flavor complexity of wild Pacific salmon. Those opting for salmon want the real deal, so this finding may disappoint health-conscious diners.
Why Wild Salmon is Nutritionally Superior
Farmed salmon may seem like an acceptable substitute but there are a few key differences that make wild salmon the better choice
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Higher omega-3s – Wild salmon eat a natural diet high in omega-3s that translates into higher levels in their meat. The processed feed given to farmed salmon contains less omega-3s.
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Increased contaminants – Wild salmon live in pristine natural environments. But farmed salmon can be contaminated from crowded unnatural conditions.
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Natural pink hue – Wild salmon get their distinctive color from eating krill and shrimp. Farmed salmon are artificially colored.
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Better flavor – With a diverse diet and swimming upstream, wild salmon develops a complex salty, savory flavor. Farmed salmon tastes comparatively bland.
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Superior texture – More muscle from swimming gives wild salmon a pleasantly firm texture and less fatty marbling.
For maximum nutritional value and pure salmon flavor, wild-caught is the winner. So the farmed Atlantic salmon at Outback falls short of meeting these standards.
Identifying Wild-Caught Salmon When Dining Out
Since many restaurants quietly swap in farmed salmon to cut costs, how can you know if the salmon on the menu is actually wild-caught? Here are some tips:
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Ask pointed questions – Don’t be afraid to ask servers detailed questions about where the salmon is from and whether it’s wild or farmed.
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Know salmon seasons – Wild salmon like King and Coho are only available certain times of year. If a type is always on the menu, it is likely farmed.
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Check for certification logos – Look for official logos from organizations like Marine Stewardship Council that certify wild-caught seafood.
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Assess color – Wild salmon has a deeper red-orange hue compared to the pale pink of farmed.
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Look for firm texture – Press the salmon fillet with your fork – wild salmon will be firmer and flake less easily.
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Taste the flavor – Wild salmon has a pronounced savory, salty flavor while farmed is often mild by comparison.
Seek Out Wild Salmon or Choose Other Sustainable Seafood
While Outback Steakhouse may serve delicious meals, their salmon unfortunately does not meet expectations for a wild-caught product.
If you want the many benefits of wild Pacific salmon, your best bet is choosing a restaurant that proudly advertises their sustainably sourced fish. Or opt for other sustainable seafood choices like U.S. farmed trout or shellfish.
Just be wary of vague menu descriptions like “fresh Atlantic salmon.” Ask questions, do research, and know what to look for so you can enjoy quality wild-caught seafood. With some extra care as a diner, you can feel confident you’re getting the real deal.
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Farm Raised Salmon EXPOSED…what you’re actually eating.
FAQ
Is wild Alaskan salmon the same as wild caught salmon?
Is most restaurant salmon farm raised?
Is farm raised or wild caught salmon better?
Is wild salmon extinct?
Wild salmon is almost extinct on the East Coast and, the Times reported, West Coast wild catches are restricted by quotas. As a result, 90 percent of the salmon sold in the United States is farmed.
Is farmed salmon being passed off as wild salmon?
I read that The New York Times has reported that farmed salmon is being passed off as wild salmon, even in some pretty fancy stores at very fancy prices. How can I tell whether the salmon I’m buying is wild or farmed? The New York Times story (published on April 10, 2005) certainly is a cautionary tale.
Did the times eat wild salmon?
The Times then had the salmon tested and learned that six of the eight pieces of fish purchased were farmed, not wild. It appears that the suspicions of the food writer at the Times were raised by the fact that so much wild salmon was on the market during the off-season (from November to March) when the fish is not widely caught.
Are farmed salmon dangerous?
The levels of mercury and other trace metals found in wild and farmed salmon do not appear to be harmful when either type is eaten in moderation. Due to the high density of fish in aquaculture, farmed fish are generally more susceptible than wild fish to infections and disease.