There's more than one fish in the sea. And increasingly today, a lot of those fish are swimming around under the watchful eyes of fish farmers. During a recent trip to Norway, I had the opportunity to visit a salmon farm in the middle of a clear, cold fjord near historic cobble stoned city of Stavanger.
I was there because I wanted to learn more about the risks and benefits of fish raised in captivity; especially since so many people today are asking the question, "Should I buy farm-raised fish?"
The answer: It depends on the farm.
More than 1,000 years ago Polynesian settlers in Hawaii raised fish and shellfish in stone ponds built next to the sea. They fed the fish and managed water quality with moveable gates to allow the flow of the tides.
There's nothing new about fish farming, but the science of aquaculture has come a long way.
Before my trip to the salmon farm, I visited the National Institute of Nutrition and Seafood Research in Bergen. Scientists there conduct research to provide advice on health and safety aspects of wild and farmed seafood and health of the environment.
The institute also focuses on nutrition in the fish feed and in the fish themselves with an eye towards delivering seafood products that optimize nutrition for consumers who eat them.
The connection between feed and fish quality is strong. "We call it 'fish in--fish out'" explained Harald Sveier, a specialist in aquaculture health for the Leroy Seafood Group, "The feed we use can impact the levels of omega 3 fats in the fish as well as other beneficial nutrients such as protein, vitamins and minerals."
Fish oils are mixed into grain-based feed to provide the punch that boosts heart healthy omega 3 content in farm-raised salmon (in some cases, higher than wild salmon). But Sveier predicts a shortage of fish oils in the future with the demand created by increased fish farming,
"That's why we're researching the use of plant based omega 3 oils such as rapeseed oil," he said. "It's still an excellent source."
A key ingredient in growing healthy fish is healthy water. Norwegian regulations require that fish farmers prevent overcrowding for the health of fish and fjord. The concentration of fish per confined area of water is kept at 2 1/2 percent.
Aquaculture technicians on the Leroy platform I visited monitored computer screens that keep track of the oxygenation of the water in each pen and showed an underwater camera view of the salmon swimming around.
"If the fish are happy they will grow faster," says Sveier, "and because we're using these practices today the fish are healthier so we don't have to use antibiotics."
One sizable threat to farm-raised salmon is a tiny sea louse which attaches to the fish's skin and saps its strength. Norwegian fish farming operations, such as Leroy, are fighting back with a natural solution by introducing little fish that eat the sea lice and effectively clean off the salmon.
Salmon from Norway may not be labeled with the country of origin. Often you'll see "Atlantic Salmon" on restaurant menus or on supermarket signs indicating it could be from Norway, Canada or other north Atlantic nations.
But it could also be from Chile, where salmon farming is big business, too. Some chefs and food fans would like to see labels indicating where the farmed salmon come from--and so would fish farmers in Norway.
How much fish should you eat for heart health? Here's the latest
government fish recommendations .
Farmed vs. Wild: Our Healthy Skeptic tells you which fish is healthier .
Get our corny salmon cakes recipe .
There's more than one fish in the sea. And increasingly today, a lot of those fish are swimming around under the watchful eyes of fish farmers. During a recent trip to Norway, I had the opportunity to visit a salmon farm in the middle of a clear, cold fjord near historic cobble stoned city of Stavanger.
I was there because I wanted to learn more about the risks and benefits of fish raised in captivity; especially since so many people today are asking the question, "Should I buy farm-raised fish?"
The answer: It depends on the farm.
More than 1,000 years ago Polynesian settlers in Hawaii raised fish and shellfish in stone ponds built next to the sea. They fed the fish and managed water quality with moveable gates to allow the flow of the tides.
There's nothing new about fish farming, but the science of aquaculture has come a long way.
Before my trip to the salmon farm, I visited the National Institute of Nutrition and Seafood Research in Bergen. Scientists there conduct research to provide advice on health and safety aspects of wild and farmed seafood and health of the environment.
The institute also focuses on nutrition in the fish feed and in the fish themselves with an eye towards delivering seafood products that optimize nutrition for consumers who eat them.
The connection between feed and fish quality is strong. "We call it 'fish in--fish out'" explained Harald Sveier, a specialist in aquaculture health for the Leroy Seafood Group, "The feed we use can impact the levels of omega 3 fats in the fish as well as other beneficial nutrients such as protein, vitamins and minerals."
Fish oils are mixed into grain-based feed to provide the punch that boosts heart healthy omega 3 content in farm-raised salmon (in some cases, higher than wild salmon). But Sveier predicts a shortage of fish oils in the future with the demand created by increased fish farming,
"That's why we're researching the use of plant based omega 3 oils such as rapeseed oil," he said. "It's still an excellent source."
A key ingredient in growing healthy fish is healthy water. Norwegian regulations require that fish farmers prevent overcrowding for the health of fish and fjord. The concentration of fish per confined area of water is kept at 2 1/2 percent.
Aquaculture technicians on the Leroy platform I visited monitored computer screens that keep track of the oxygenation of the water in each pen and showed an underwater camera view of the salmon swimming around.
"If the fish are happy they will grow faster," says Sveier, "and because we're using these practices today the fish are healthier so we don't have to use antibiotics."
One sizable threat to farm-raised salmon is a tiny sea louse which attaches to the fish's skin and saps its strength. Norwegian fish farming operations, such as Leroy, are fighting back with a natural solution by introducing little fish that eat the sea lice and effectively clean off the salmon.
Salmon from Norway may not be labeled with the country of origin. Often you'll see "Atlantic Salmon" on restaurant menus or on supermarket signs indicating it could be from Norway, Canada or other north Atlantic nations.
But it could also be from Chile, where salmon farming is big business, too. Some chefs and food fans would like to see labels indicating where the farmed salmon come from--and so would fish farmers in Norway.
How much fish should you eat for heart health? Here's the latest government fish recommendations .Farmed vs. Wild: Our Healthy Skeptic tells you which fish is healthier .
Get our corny salmon cakes recipe .