In 2024, we published a series on here all about salmon, discussing the health and ethical considerations of purchasing salmon taken from farms off the Australian coast to fish caught wild in the ocean. This series stretched over a couple of months and now we're compiling it all in one place to truly see the fishy business going on in the Salmon industry.

Part One: Farmed Salmon 
Farmed salmon is found most often on conventional market shelves, as it is the cheapest, fastest and most abundant form of salmon collection. Each underwater cage can contain up to a million salmon, growing until they’re large enough to be sold. This means that supermarkets can meet the demand for over 50,000 pounds of salmon every year (that’s nearly 23,000 kg). It might seem like a good thing — salmon is famous for its health benefits, and it's important that it is accessible to as many people as possible — however, this kind of production always comes at a cost. 

Fish farming is performed all around the world, and much of it is imported to Australia for supermarket shelves. This globality means that different farms are subject to different (or no) regulatory regimes; the standards of cleanliness, animal welfare and quality processes are different everywhere. This lack of regulation, and the global demand for salmon, has lead to dozens of problems. There have been repeated reports of overcrowded environments for farmed fish, including the previously mentioned millions of salmon per cage. And there reports of contaminated fish food, or food which is unsuitable for fish, such as grains and food scraps. 

It can be hard to care about the ethical considerations of farmed fish because fish don't generally give us the warm and fuzzy feelings that cows, lamb, and even chicken can give us. Fish look weird and live in a completely different world than us. If your line regarding ethical farming comes to pain, then the farming of fish as mentioned above my be okay for you. However, you're not considering the impacts on the environment and on YOU eating the meat. 

Overcrowding has lead to a decline in fish health and quality: similar to caged hens and the quality of chicken meat and eggs. This has also created a problem of parasites, jumping from one fish to the other, growing and breeding in size. These parasites are combated with deadly chemicals being put in the water, which is inadvertently being consumed by the fish, leading to potentially poisoned fish meat. It means that when we eat these fish, we're accepting not only parasites in the fish, but a range of chemicals not made for human consumption, as well as potential disease and, in general, just be lower quality meat.

More than just lower quality, or potentially dangerous, fish, is the consequence for the environment. Not only is the introduction of chemicals bleeding into the surrounding water, breeding and releasing parasites, but it is creating an unsuitable environment for future fish and aquatic ecosystems. With poisoned water and parasite infestations, even fish farming will suffer. 

Ultimately, farmed fish doesn’t just suffer from being imported or mass produced, but also from injury, parasites, chemicals and inappropriate food. Part two and part three are a major step up from farmed fish as you will see. This alone should turn  wholeheartedly suggest paying a little extra to get the most goodness out of salmon with organic or wild-caught salmon.

Part Two: Organic Farmed Salmon 
Organic farming is one step below wild-caught seafood, a bridge between the supply-and-demand of conventional agriculture and the all-natural hunting and fishing. Some people may say that organic fishing isn’t that different from conventional fishing, and in some cases we’re sure that’s true. Places with no certification standards, or companies attempting to greenwash their products may claim their food has been “sustainably farmed”, but that’s not the same as organic. 

Here in Australia, there are specific and audited organic aquaculture standards and our suppliers are specifically certified through a variety of organisations which can be found on our website.  We don’t want to be a broken record, but we are confident that organic meat has an important place on your dinner table - we believe everyone should be eating organic to improve their health, quality of life and enjoyment of food. That includes seafood such as our salmon. Now that we’ve clarified, you may be asking, “what actually is organic farming?”. 

Depending on the different farms and certifications, there are different standards of organic farming, but there’s some things that are consistent across the board: 

- There is no antibiotics or growth hormones used No artificial additives or preservatives are applied to the meat
 -Their food and processing are free of chemicals and GMOs And the farms where they’re raised have much more room than supplied in conventional farms.
-  Much of organic production also includes sustainability practices to protect the ocean and waterways. That includes protecting other sea creatures from being impacted by farming practices and reducing the impact of pollution on the ecosystem. 
- And organic farming like this isn't just good for the environment, but for you, too. It eliminates the risk of antibiotic resistance, reduces the risk of poisoning from unwell fish, plus the food they eat increases the nutritional profile of the meat, and makes it taste better, too! 

We trust in the farmers we support who have organic certifications, but the sticker on the label isn’t the only indicator of good farming. Other certifications such as the MSC enforce ethical and sustainable aquaculture practices. 

As Captain Steve stated, ultimately the closer you can get to a small, fisherman-direct source, the more likely you are to have access to salmon that is actually as clean as possible. In Australia, organic certifications are strong and accurately reflect the standards that mindful consumers want. 

For us, our farmers exceed organic certification standards and go above and beyond to raise high-quality meat in sustainable and ethical ways. That’s why we sell organically farmed salmon on our shelves and why we recommend organically farmed salmon for everybody. While wild-caught salmon is a delicious and nutritious option, which we’ll talk about next time, it can be a bit expensive and inaccessible for some people. We believe that for salmon, and in fact for all food, organic should be the standard.  

Part Three: Wild-Caught
On the tier list of good fish, wild-caught salmon stands proudly on the top.   

When it comes to seafood, sustainability is paramount. Fish farms, as we’ve mentioned, result in overcrowding, pollution, and the use of antibiotics, which can harm the surrounding ecosystem and contribute to the spread of disease. While organically produced farm salmon is better, there’s still a long way to go in terms of taste and environmental impact. That is, sustainably caught wild fish. Unsustainable fish catching is mass-netting of areas with dense fish populations to meet the high industry demand. This practice has devastating impacts on not just the environment but the future of seafood: imagine a world without summer grilled fish, pasta with shellfish, or a delicious crispy-skinned salmon on pub night. In contrast, wild salmon populations are managed through strict regulations and quotas, ensuring that fishing activities do not exceed sustainable levels. This is partly why wild-caught salmon is more expensive than farmed salmon: each fish is consciously caught and treated for your plate. This not only ensures a future where salmon is the weekly special, but all seafood can be enjoyed and our waterways stay clean and healthy, too. The salmon life cycle is vital for the underwater ecosystem, controlling the population of smaller fish and feeding bigger fish. By choosing wild-caught salmon, you're supporting fisheries that prioritise the long-term health of our oceans and the species that inhabit them. 

Unlike their farmed counterparts, wild salmon are not subjected to the cramped and stressful conditions of fish farms. Instead, they are free to follow the natural swim patterns of fish, use their muscles to swim far distances, and eat nutrient-rich food — making their meat rich, high in omega fatty acids and naturally sized for a perfect plate portion. Plus, the freedom from confinement not only enhances the quality of life for the fish but also reduces the risk of disease and injury. This reduced risk of disease reaches farther than the salmon by not introducing foreign medicines, diseases or infection to their aquatic habitat. 

If you haven’t tasted our wild-caught salmon, then this next sentence may be hard to believe, but trust us, it’s legit: the taste of wild salmon is unmatched compared to its farmed counterparts, boasting a rich, flavorful profile that's a testament to its natural diet and habitat. We’re not saying organic salmon isn’t good, because it is, but wild salmon is something else. Wild salmon is also a nutritional powerhouse, packed with essential nutrients like omega-3 fatty acids, protein, and vitamins. These nutrients are vital for human health, supporting brain function, heart health, and overall well-being. 

It's worth noting that, like any other food product, there are considerations to keep in mind when choosing wild-caught salmon. While organic labelling is often associated with higher-quality food, it's important to remember that organic and sustainable certification in the seafood industry is not as strictly regulated as in other sectors. Even with ‘sustainable’ certification, industries can still ‘greenwash’ their businesses to appeal to mindful consumers. That’s why it's crucial to look for additional certifications like the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC), which provide more comprehensive assurance of sustainable fishing practices. 

TL;DR 

Long story short: if you’re going to buy salmon, buy organic. If you’re cooking for a special occasion or to impress, buy wild-caught. Both of these options are miles above conventionally farmed fish who carry diseases, have an increased risk of disease or injury, damage the ecosystem and reduce the quality of the meat.   

Whether you're looking for organic or wild-caught salmon, or some cheaper but as delicious seafood alternatives, check out our stock online or in-store.