When I teach my ‘Quick and Healthy Meals from Costco and Trader Joe’s’ classes, the question of whether we should eat farmed vs. wild fish always comes up.
It’s quite confusing to eat these days; it seems like every other week there is some medical or environmental organization telling us to avoid eating some things and encouraging us to eat others. Those who are trying to eat “right” are sometimes confused as to what “right” is.
We’ve been told that salmon is good for us as it has lots of Omega-3 fatty acids that are associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis. For more information on how to add more Omega-3 fatty acids to your diet, read this article.
It is recommended that we eat fish with a good supple of Omega-3 fatty acids at least twice a week. In a study by David Carpenter of the State University of New York at Albany nine years ago, it was found that farmed salmon contained seven to 10 times higher levels of PCBs, dioxin and pesticides than wild salmon.
The Monterey Bay Aquarium’s SeaFood Watch recommends that “we look for wild-caught salmon or clearly labeled U.S.-farmed freshwater coho salmon. For now, “Avoid” farmed Atlantic salmon.” It is recommended that we eat salmon or other fish that are good sources of Omega-3 fatty acids eight or less times per month.
For some great recipes using salmon (including canned salmon, which usually contains wild salmon) and other seafood, check out my newest cookbook, Livin’ Lean with Trader Joe’s. My favorites are Glazed Apricot Salmon, Honey Mustard Salmon, Teriyaki Salmon Cakes and Salmon Stuffed Pitas. All of my cookbooks include recipes that are gluten-free, dairy-free, vegetarian and vegan. Weight Watcher Points for all recipes are on my home page.
What are your favorite recipes using salmon?