Is farmed salmon as bad as critics claim? Expert weighs in
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Salmon is a staple on many Aussie dinner tables, but recent events have left consumers questioning what’s really on their plate.
Concerns over sustainability, nutrition, and environmental impact have reignited debate over farmed versus wild salmon.
But is one truly better than the other? Here’s what the experts say.
Over the past two weeks, a wave of concern has swept through Australian consumers, with many reconsidering their consumption of farmed salmon.
Thousands of farmed fish perished inside Tasmanian aquaculture facilities, triggering fresh debates about environmental impact, antibiotic use, and disease risks.
Despite this, opting for wild-caught salmon isn’t a viable choice for most Australians, as it’s not locally produced.
Tasmania’s large foreign-owned aquaculture operations supply roughly 90 per cent of the Atlantic salmon consumed nationwide.
Fresh imports of wild Atlantic or Pacific salmon from regions like North America, Europe, and Russia remain limited.
But is wild salmon truly healthier or more sustainable?
Professor Giovanni Turchini, a seafood expert from Melbourne University, said the answer wasn’t straightforward.
He led the multidisciplinary research team at AquaS, the Aquaculture Sustainability laboratory, and had access to the latest studies on seafood and aquaculture.
When comparing Omega 3 content, he noted that farmed salmon generally contained higher levels of the beneficial long-chain fatty acids EPA and DHA.
However, this was due to farmed fish being fattier than their wild counterparts.
‘It’s important to educate the consumer that there’s no good or bad. What is good for one person may be not good for another,’ he said.
‘For example, a nice fresh salad with a lot of vegetables is good for us when compared to a burger. But if you go to Central Africa where they lack protein, a burger is much better than a salad.’
Concerns over contaminants were often raised, but Turchini said the risks in both farmed and wild salmon were minimal.
‘Wild salmon might have the risk of more contaminants. You don't know where they grow, so there could be environmental contaminants like PCBs, mercury, or dioxins, which in farm fish, you don't find it because typically there's a lot of environmental control of the quality of the water and the food,’ he said.
‘However, in farmed fish you could have other contaminants like antibiotics if they’re not used properly.’
Unlike most other fish, salmon flesh wasn’t naturally pink but turned that colour due to the consumption of small crustaceans containing astaxanthin.
Farmed salmon, which were fed pellets, required astaxanthin to achieve the same hue.
‘With chickens, they use these molecules that increase the colour of the yolk. The same happens in fish. Astaxanthin is a powerful antioxidant that’s similar to Vitamin A and is very good for our health and good for the fish because it helps them cope with environmental stress or heatwaves,’ Turchini said.
These pellets could contain either naturally derived shrimp astaxanthin or a synthetic alternative.
‘Some consumers are worried about this synthetic astaxanthin, but it's exactly like all the multivitamins they buy—all are synthetic. They are chemically identical to the natural one, and it’s the reality in all food systems, not just salmon,’ he said.
Tasmania’s billion-dollar salmon farming industry had long been controversial, but the scale of recent fish deaths was unprecedented.
Prime Minister Anthony Albanese and Opposition Leader Peter Dutton had both supported the industry, though environmental concerns persisted.
In Macquarie Harbour, pollution from salmon farms had depleted oxygen levels, pushing the native maugean skate to the brink of extinction.
There were also ongoing reports of salmon farmers using explosives and rubber bullets to deter seals from their operations.
Another point of contention was the sustainability of farmed salmon, which required large amounts of feed, including chicken, grain, and soy.
Turchini acknowledged that while farming took pressure off wild fish populations, it also had drawbacks.
‘There’s also the issue of bycatch—catching additional species we don’t want. And then with trawling there’s habitat destruction,’ he said.
‘But then with farmed fish there is the risk of escape. And those salmon could have an impact on the wild populations of fish.’
New Zealand’s farmed salmon industry often drew comparisons, though the primary difference lay in the species.
While Australia primarily farmed Atlantic salmon, New Zealand produced King salmon, though farming methods remained similar.
‘Nutritionally they are similar on all aspects, as they are very similar species, and they are fed with basically the same feed and farmed in similar high-quality waters, with the only difference being that New Zealand king salmon contains more fat, and thus also more Omega 3. For that it is particularly appreciated on some markets, and less on others,’ he said.
In a previous story, public backlash erupted after Senator Jonno Duniam defended the salmon farming industry despite mounting concerns.
His stance reignited debate over the environmental and ethical issues tied to aquaculture.
Read more about the controversy and why it has so many Australians speaking out.
Footage has emerged showing the scale of the recent salmon deaths in Tasmania, adding to growing concerns about the industry’s impact.
The visuals highlight the severity of the situation and the questions it raises about sustainability and farming practices.
Watch the video to see the full extent of the crisis.
With the ongoing debate over farmed and wild salmon, do you think one is truly the better choice, or does it all come down to personal preference?
Let us know your thoughts in the comments.
Concerns over sustainability, nutrition, and environmental impact have reignited debate over farmed versus wild salmon.
But is one truly better than the other? Here’s what the experts say.
Over the past two weeks, a wave of concern has swept through Australian consumers, with many reconsidering their consumption of farmed salmon.
Thousands of farmed fish perished inside Tasmanian aquaculture facilities, triggering fresh debates about environmental impact, antibiotic use, and disease risks.
Despite this, opting for wild-caught salmon isn’t a viable choice for most Australians, as it’s not locally produced.
Tasmania’s large foreign-owned aquaculture operations supply roughly 90 per cent of the Atlantic salmon consumed nationwide.
Fresh imports of wild Atlantic or Pacific salmon from regions like North America, Europe, and Russia remain limited.
But is wild salmon truly healthier or more sustainable?
Professor Giovanni Turchini, a seafood expert from Melbourne University, said the answer wasn’t straightforward.
He led the multidisciplinary research team at AquaS, the Aquaculture Sustainability laboratory, and had access to the latest studies on seafood and aquaculture.
When comparing Omega 3 content, he noted that farmed salmon generally contained higher levels of the beneficial long-chain fatty acids EPA and DHA.
However, this was due to farmed fish being fattier than their wild counterparts.
‘It’s important to educate the consumer that there’s no good or bad. What is good for one person may be not good for another,’ he said.
‘For example, a nice fresh salad with a lot of vegetables is good for us when compared to a burger. But if you go to Central Africa where they lack protein, a burger is much better than a salad.’
Concerns over contaminants were often raised, but Turchini said the risks in both farmed and wild salmon were minimal.
‘Wild salmon might have the risk of more contaminants. You don't know where they grow, so there could be environmental contaminants like PCBs, mercury, or dioxins, which in farm fish, you don't find it because typically there's a lot of environmental control of the quality of the water and the food,’ he said.
‘However, in farmed fish you could have other contaminants like antibiotics if they’re not used properly.’
Unlike most other fish, salmon flesh wasn’t naturally pink but turned that colour due to the consumption of small crustaceans containing astaxanthin.
Farmed salmon, which were fed pellets, required astaxanthin to achieve the same hue.
‘With chickens, they use these molecules that increase the colour of the yolk. The same happens in fish. Astaxanthin is a powerful antioxidant that’s similar to Vitamin A and is very good for our health and good for the fish because it helps them cope with environmental stress or heatwaves,’ Turchini said.
These pellets could contain either naturally derived shrimp astaxanthin or a synthetic alternative.
‘Some consumers are worried about this synthetic astaxanthin, but it's exactly like all the multivitamins they buy—all are synthetic. They are chemically identical to the natural one, and it’s the reality in all food systems, not just salmon,’ he said.
Tasmania’s billion-dollar salmon farming industry had long been controversial, but the scale of recent fish deaths was unprecedented.
Prime Minister Anthony Albanese and Opposition Leader Peter Dutton had both supported the industry, though environmental concerns persisted.
In Macquarie Harbour, pollution from salmon farms had depleted oxygen levels, pushing the native maugean skate to the brink of extinction.
There were also ongoing reports of salmon farmers using explosives and rubber bullets to deter seals from their operations.
Another point of contention was the sustainability of farmed salmon, which required large amounts of feed, including chicken, grain, and soy.
Turchini acknowledged that while farming took pressure off wild fish populations, it also had drawbacks.
‘There’s also the issue of bycatch—catching additional species we don’t want. And then with trawling there’s habitat destruction,’ he said.
‘But then with farmed fish there is the risk of escape. And those salmon could have an impact on the wild populations of fish.’
New Zealand’s farmed salmon industry often drew comparisons, though the primary difference lay in the species.
While Australia primarily farmed Atlantic salmon, New Zealand produced King salmon, though farming methods remained similar.
‘Nutritionally they are similar on all aspects, as they are very similar species, and they are fed with basically the same feed and farmed in similar high-quality waters, with the only difference being that New Zealand king salmon contains more fat, and thus also more Omega 3. For that it is particularly appreciated on some markets, and less on others,’ he said.
In a previous story, public backlash erupted after Senator Jonno Duniam defended the salmon farming industry despite mounting concerns.
His stance reignited debate over the environmental and ethical issues tied to aquaculture.
Read more about the controversy and why it has so many Australians speaking out.
Footage has emerged showing the scale of the recent salmon deaths in Tasmania, adding to growing concerns about the industry’s impact.
The visuals highlight the severity of the situation and the questions it raises about sustainability and farming practices.
Watch the video to see the full extent of the crisis.
With the ongoing debate over farmed and wild salmon, do you think one is truly the better choice, or does it all come down to personal preference?
Let us know your thoughts in the comments.
