Something’s Fishy about Fish… (Plus: A recipe!)
13. Jan, 2010 
7 Comments
Ah, the noble salmon; truly the beef of the sea. A paragon of health, and a giver of precious Omega-3s.
Or so you might think…
Much has been made of the analysis of Grass-fed vs. Grain fed beef. Fat content, Omega-3/6 ratios, and the ethics of the two systems have been debated endlessly, with the grass-fed/pastured side coming out ahead on all counts except cost.
A wild-caught salmon filet. Notice it is almost red; not pink.
However, we seldom stop to think about the analogous situation that exists with our seafood.
The fact is, all manner of creatures live their lives under identical living and diet conditions as our cattle, and the resulting product isn’t any better for our health. The food industry goes to great lengths to keep that fact just outside our consciousness.
that salmon filet looked so plain. Let's take some fresh dill...
A salmon gets the distinctive color of its flesh from the algae and single-celled organisms in its diet which contain the natural pigments astaxanthin and canthaxanthin. These pigments linger in the salmon’s body fat, yielding the vibrant reds and oranges we all love. Without this diet, the salmon would be as white as canned tuna.
The fish farms know that you wouldn’t buy a white salmon, so instead of attempting to feed the fish a proper diet, they instead give the salmon synthetic versions of astaxanthin and canthaxanthin. Sometimes they will substitute in red yeast instead. That’s right, the farmed fish that you’ve been eating (and patting yourself on the back for being “healthy” for doing so!) is dyed, and often not even the correct color (they aim for a pinkish hue, one probably dictated by their marketing departments).
Mince finely, like so...
In of itself, this isn’t necessarily horrible. What is horrible, however, is the fact that along with those beautiful colors, those tiny organisms also contribute all the healthy Omega-3 fatty acids and nutrients to the fish. Yes, that’s right. The fish farms feel that it’s more important to give you a fish that LOOKS nutritious than one that really IS nutritious. Indeed, the levels of Omega-3 to Omega-6 fatty acids in farmed Salmon and Tilapia are often lower than for beef! Worse yet, the Omega-3s that ARE in farmed fish are often in the form of the short-chain and worthless ALA.
The reason for this nutritional difference is the same as for our beef; farmed fish generally subsist on shrimp meal and our favorite substance: Grain. Yes, that’s right. We treat our farmed fish such that they live similar lives to their ancestors; roaming the plains, grazing on corn and wheat. Oh, wait a second…
The bottom line for us is that we need to pay as much attention to the purchase of our seafood as we do our… Landfood.
Let's sprinkle the dill on top of our salmon filets, and add a pat of grass-fed pastured butter. Broil or bake to satisfaction.
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That’s right, Ryon, always look for WILD-CAUGHT fish over FARMED fish. Those are the words you’re looking for…
A budget saving tip is this: As with fruits and veggies, you’ll save money by buying what’s in season. That’s right…there are various seasons for things like Wild Alaskan Sockeye Salmon, Halibut, etc. Look for what’s in season…it’s usually cheaper and often on sale.
Dill goes wonderfully with salmon by the way. That looks lovely…
Looks great Ryon. Two questions for you – is there a brand of grass-fed pastured butter you use and how long do you typically broil Salmon.
Arun,
Great questions!
1: Grass-fed pastured butter.
I have found Kerrygold butter at HEB and Central Market. This is a pastured butter. There are other pastured butters I have seen, but they are salted, whereas I prefer unsalted butter.
2: Broiling Salmon
this really depends on your personal taste. I rarely check food temperature when I cook except for thick cuts such as brisket or prime rib. I generally go by look. The gold standard for the done-ness of salmon is whether or not it is flaking and still slightly translucent in the center. Some prefer it slightly less done, some more (I am more on the more-done side of salmon).
I finally made broiled Salmon for dinner tonight Ryon using your recipe.
Wild Caught Atlantic Salmon (Frozen from WF)
Fresh Dill
A generous dose of Kerrygold Unsalted Pasture Butter (From Sprouts)
Salt-Pepper and lemon
I slightly overcooked it a bit but it was delicious – the dill and butter kick up the flavors a notch. I paired it with a Cauliflower & Peas salad – quick, fast and nutritious dinner