Why Your “Wild” Salmon Could Be Farmed Salmon From China

In a frightening new study, researchers found that up to 43% of salmon marked as “wild” comes from salmon farms instead. This discovery shows the level of deception within the food industry, and the extent some corporations are willing to go to in order to sell harmful products to the unknowing public for easy profit.

Kimberly Warner (Ph.D.), conducted the study which tested 83 samples of salmon collected from food stores and restaurants during the 2013 – 14 winter. The research showed that salmon marked as “wild” was, in fact, farmed Atlantic salmon. What’s more, a few samples confirmed that stores were selling low-value species as high-value ones with a price to match.

This finding will make eco-friendly shoppers feel uneasy.

The fact is people put a lot of trust in labels such as wild and organic. Moreover, what we read on the label and what we receive could be completely different. Plus, we could also be pouring money into the pockets of sickening salmon farms. Think of it like a charity being labeled as helping the poor, when in fact you’re giving money to an anti-charity.

And for those who care about their weight, farmed salmon was found to contain twice the fat and calories of wild caught salmon species. Furthermore, farmed salmon has been known to contain more chemicals and preservatives, while also being fed with GMO food and dyed with pink food coloring. It’s fair to say you should avoid it at all costs.

Now, the question is how do big corporations get away with it?

It comes from the fact that U.S. exports around 70% of its salmon. Most of those exports go to China because it costs less to process the fish outside the country. In fact, 4.7 billion pounds of seafood was consumed by Americans last year alone.

Imports returning back into the United States accounted for 78% of that volume, reports The National Marine Fisheries Service. Afterwards, when the product arrives back into the country, it is almost impossible to trace its origins. This maze of logistics creates the mislabelling saga that ensues and we, the consumer, have to endure it.


Salmon is not a necessity to eat. In fact, with the problems of overfishing and the fragile state of our ecosystem, it may be best to forgo the industry altogether. But if you need salmon for some reason, then the salmon season runs from May and September. During this period, only 7% of the fish get mislabelled. However, the number appears to rise during the winter months. And of course, wherever you can, buy organic produce to avoid being disappointed by substandard food products.


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