Wild and Farmed

Eat well. Do good.

At Morey’s, we feel it’s our duty to help protect our oceans and their inhabitants. A big part of that is a dedication to environmentally responsible aquaculture practices. We carefully choose our suppliers to ensure they are highly reputable and act in accordance with any and all regulations developed for farming fish.

You may have questions about eating farmed fish vs. wild fish such as salmon. At Morey’s we believe in providing our consumers with the necessary information in order to make the best decision for you and your family. We sell both quality farmed (Atlantic) salmon and wild (Keta or Pink) salmon. Each package states either “Atlantic Salmon”, “Keta Salmon”  or “Pink Salmon”.

The following paragraphs should briefly address several of the concerns regarding farmed salmon:

Salmon are raised under carefully controlled conditions, with constant monitoring of growing conditions and production inputs. Every fish that’s raised can be traced from the hatchery to the store where it is bought. There are concerns as to the levels of PCB’s and Mercury found in raised fish. Continuous testing by Salmon of the Americas and others indicates that PCB limits in ocean-farmed salmon are almost equal to those found in wild salmon, and well below Food and Drug Administration (FDA) limits (2 ppm.) Salmon is consistently rated as the fish with the lowest mercury levels as detailed in a study conducted by the Institute of Medicine. Atlantic Salmon contains some of the highest levels of EPA/DHA Omega-3 fatty acids of any salmon species.

Ocean-farmed salmon and wild salmon are able to co-exist within the salmon food production market, and are differentiated by price, taste and texture. Ocean-farmed salmon are neither an economical or environmental threat to wild salmon. Salmon farming is a safe and eco-friendly answer to the worldwide demand for fresh salmon year-round. The industry goes to great lengths to protect the environment and natural sea life from any farming impacts.

Aquaculture, a relatively new and rapidly evolving form of food-production, has been the subject of many intensive environmental assessments. These assessments have consistently found that aquaculture poses a low risk to the environment, and its environmental impacts are localized, temporary and fully reversible through natural processes. The industry continuously works with governments to ensure aquaculture remains a sustainable and well-managed component of the coastal economy and environment

Whether you decide to enjoy Morey’s Atlantic Salmon or Wild Salmon you know you are getting high quality salmon, a natural source for Omega-3 fatty acids.  Salmon is low in saturated fat, low in trans-fat, low in calories and high in protein. As the consumption of fish and seafood increases because of its health benefits and delicious flavor, we will continue to choose responsible farmers that uphold the most stringent farming practices.

For more information related to Wild Pacific Salmon go to www.alaskaseafood.org.