It is one of the most sought after fish by the Portuguese and is associated with a balanced and healthy diet. Usual presence at supermarket stalls and the menus of those looking for this type of foodSalmon is rich in omega-3, essential proteins and minerals. However, several food security and nutrition experts have been warning of the risks associated with certain production practices, especially in the case of nursery salmon.
A recent article from the Spanish newspaper classified them this fish as “the most dangerous in the world”, based on studies that identify more than 70 types of parasites throughout their life cycle, although EFSA (European Authority for Food Safety Authority) experts) that the real risk to the consumer is mainly in parasite Anisakisand that it can be neutralized with proper freezing.
Nursery under surveillance
Wild salmon, captured in its natural habitat, has a varied diet and a more balanced nutritional profile. Aquaculture salmon is often raised in overpowered tanks, fed with industrial rations and subject to regular treatments with antibiotics, pesticides and chemicals to combat parasites such as sea louse.
Independent reports, such as those published by The Ferret and organizations such as Salmonreform, document the growing use of toxic products, namely hydrogen peroxide, which require nursery workers to use full protection facts. Some of these products, even when applied within legal limits, may leave accumulated waste in fish tissues.
Calories and nutritional composition
The difference between nursery and wild salmon is not by the creation method. According to the same source, the caloric value also varies: Aquaculture salmon can have about 208 kcal per 100 grams, against only 142 kcal in the case of the savage. This is partly due to the higher concentration of accumulated fat during the intensive fattening process.
Still, salmon remains an important source of nutrients: it is rich in omega-3 (EPA and DHA), iron, phosphorus, selenium, iodine, magnesium, calcium and B vitamins, including B12 and vitamin D, the latter essential for bone health and the immune system, especially at more advanced ages.
Controllable, but real risks
The main parasite identified, Anisakis simplexIt can cause serious gastrointestinal problems if consumed in raw or poorly cooked fish. However, according to EFSA, freezing at −20 ° C for 24 hours eliminates the risk. The recommendation applies, for example, to sushi, ceviche or marinated fish.
In addition to parasites, some studies point to the presence of contaminants such as PCBs and dioxins in nursery salmon, although within legal limits. The origin and method of production remains the main differentiating factors for those who want to consume this fish safely.
Safer and more sustainable alternatives
Nutritionists cited by, suggest the partial replacement of salmon with fish such as sardines, mackerel or carapau. In addition to being more economical, they are equally rich in omega-3, they contaminate fewer contaminants, and are often captured in national waters, which reduces the environmental impact associated with transport and intensive production.
Although salmon continues to offer important health benefits, experts warn that the key is in the source and mode of preparation. Knowing how to distinguish what you are buying, and how to cook, you can make all the difference in the impact this fish will have on long -term health.
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