Ocean-farmed salmon are grown 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.

Food inspection agencies in the United States (the Food and Drug Administration - FDA), Canada (the Canadian Food Inspection Agency - CFIA) and Chile (Servicio Nacional de Pesca - Sernapesca) continuously monitor salmon quality during the production and processing steps.

In addition to complying with government regulations, the ocean-farmed salmon industry, working in conjunction with retailers, has its own stringent production and monitoring standards.

Together, this combination of industry and regulatory efforts ensures the highest quality, freshest, safest food reaches consumers.

The salmon ocean-farming community is one of technological excellence. The industry commits to employing the people and techniques necessary to bring the highest quality product to our customers in a manner that is consistent with the environmentally sound practices needed to sustain this renewable natural resource.

Ocean-farmed Salmon and Food Safety:

  • PCBs

    Polychlorinated biphenyls (PCBs), as all other persistent organic contaminants, are a concern in many foods. 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 (about 1/200). Learn more »

  • No Mercury Concerns

    Some authorities recommend reduced consumption of some fish to limit mercury intake. Fortunately, these concerns do not apply to ocean-farmed or wild salmon. Salmon is consistently rated as the fish with the lowest mercury levels as detailed in a study conducted by the Institute of Medicine. This study rates ocean farmed salmon as the lowest in mercury of all fish tested and the highest in heart healthy omega-3 fatty acids. To read the entire report please visit the Institute of Medicine seafood choices (PDF).

  • The Color of Salmon

    The vital nutrients that impart the pink flesh color are included in the feed of ocean-farmed salmon and are called astaxanthin. Astaxanthin is critical to the development of salmon in the wild as well as ocean farmed. Because of Astaxanthin’s secondary effect of turning flesh colors, some have looked upon astaxanthin as a die or a color additive. It is neither. Rather, it is simply a nutrient that happens to turn ova or flesh pink. In fact, astaxanthin is similar to another carotenoid — beta-carotene — found in carrots. Learn more »

  • Antibiotics

    Antibiotics are sometimes used to treat ill farm raised fish.(Antibiotics are never used for any other purpose other than therapeutic ) many farming operations do not employ antibiotics at all, in Norway for example antibiotics are not used today or many “organic” Salmon Farms. If antibiotics are to be used they are administered to ocean-farmed salmon in limited amounts and are used solely for medical purposes, not to increase the growth rates of the fish. Licensed veterinarians supervise the administering of the prescription antibiotics, and farmers adhere to the U.S. Food and Drug Administration regulations through monitoring and regulating antibiotic withdrawal times so that levels do not exceed FDA tolerances.

  • No Hormones

    Unlike most farmed animals, there are absolutely no hormones used in the production of farmed salmon.

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