Originally Posted by veggigoddess
You would have to ask someone if the salmon you're about to buy/eat is wild or not. I do know that MOST wild salmon has a pinker healthy flesh color and farm raised is more white due to the lack of nutrients and overall health of the salmon, but you cannot always judge by that as farmer of salon are knwon to actually ADD pink dye to the salmon to give it that "healthy" look, gross!
If you have fresh salmon available then always eat fresh as w/ any food as canned will always have preservatives obviously to retain a longer shelf life so that's probably the only reason. The though of canned salmon is kinda a gross thought and I'm sure nowhere near as healthy as canned food in general isn't. Canned salmon opposed to canned tuna however is at least in it's own salmon juices whereas w/ tuna those juices are added during the canning process and therefore would not be there otherwise.
1. The flesh of wild salmon is usually more red (noteably Sockeye) from a diet rich in krill and other organisms that contribute to the "red" color
2. Silver (Coho) and King (Chinook) species of wild salmon have coloring that ranges into a silver or off-white. This coloration is not due to a lack of nutrients or overall health, but is constituted by diet.
3. Canned salmon does not contain preservatives, and is a healthful alternative to fresh (although Smoked Salmon often has some nitrates added to it).
4. The color that is "added" to farmed salmon is given to the fish through their diet.
And just for the record, if it says "Atlantic" salmon it is almost surely farmed, as humans have nearly wiped out the population with overfishing and pollution.
The only thing I would worry about when consuming farmed salmon is antibiotics and horomones added to the feed, or if the fish are genetically altered (yes, there is a such thing as a genetically altered salmon, which is the reason why we all need to push our congress people to get DETAILED LABELING on all USDA inspected products
). There have been studies done which have found a higher level of contaminates in farmed salmon (due to the feed), the greatest proportion of which is concentrated in the fat just beneath the skin (just don't eat that part!)