For everyone who wants to enjoy delicious food AND stay fit and healthy.
Sunday, March 28, 2010
Organic (farmed) salmon: Friend or Foe?
We love salmon and would like to eat it at least a couple of times a month. Trouble is, fresh wild salmon is only available for a few months of the year, and it's very expensive. You can buy frozen wild salmon, but I have had no luck with it--I just can't seem to make it taste good no matter what cooking method I use. Meanwhile, farmed salmon has gotten a lot of very bad press for high PCB levels, crowding wild salmon out of the market, and other criticisms. For a few dollars more a pound, you can buy "organic" farmed salmon year-round. Is it any better for us than the regular farmed stuff? Frankly, I haven't been able to find any reliable information about organic farmed salmon, and that's a red flag. Bottom line advice for the healthy foodie now seems to be that we should minimize consumption of any farmed salmon, even if it's labeled "organic."
The photo shows an organic salmon dish I made with fennel, red pepper, capers, and shallots for a simple sauce. It was tasty, of course, but alas, this should be as infrequent a dinner entree as rib-eye steak!
At the University of Cincinnati, I teach writing, reporting and research methods to journalism students as well as a course in mass communication.
I also write a "Healthy Foodie" column, with co-author Mary Ann Barnes, M.D., for the magazine Whole Living Journal, which is distributed in the Cincinnati metro area.
I'm a freelance food and travel writer, a dedicated exercise fanatic (have been since my 20s) and an avid gardener, reader, cook and moviegoer. I'm live in Cincinnati with my husband, George, and recently lost my sweet mother, who died peacefully at 91.