Salmon is one of the most popular fish in the world. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, salmon provides numerous health benefits. However, some people worry that farmed salmon with added color may be bad for health. Is this concern justified? Let’s find out.
Why Is Color Added To Farmed Salmon?
In the wild, salmon get their distinctive pink-red color from eating krill, shrimp, and other small crustaceans containing natural carotenoid pigments called astaxanthin. This antioxidant is responsible for salmon flesh color, which can range from pale pink to bright red.
When salmon are farmed, they don’t get to forage on their natural diet. To compensate, their feed is fortified with synthetic astaxanthin. This ensures farmed salmon develop the desired pink-red hue that consumers expect. The FDA requires all farmed salmon with added color to be labeled as such.
Is Added Color Harmful?
The short answer is no – added astaxanthin color is not harmful. Here are the key reasons why:
-
Astaxanthin is a natural antioxidant that gives many sea creatures their color. It occurs in nature.
-
Synthetic astaxanthin added to salmon feed is chemically identical to the natural version
-
Astaxanthin is safe and already widely used as a nutritional supplement. There is no evidence it causes harm in the amounts added to salmon feed.
-
The FDA has approved synthetic astaxanthin as a color additive for animal foods. They extensively reviewed its safety.
-
Farm-raised trout, crabs, and lobster may also receive feed with astaxanthin. It’s not just limited to salmon.
-
Color intensity is not an indicator of quality or nutritional value. Wild salmon ranges from pale to bright red naturally.
Does Farming Affect Nutrition?
The nutrition of farmed versus wild salmon depends on multiple factors:
-
Fat content – Wild salmon tend to be leaner, while farmed varieties have higher fat. Excessive fat is a downside.
-
Contaminants – Farmed salmon contained higher levels of contaminants like PCBs in the past, but regulations have helped reduce this risk.
-
Omega-3s – Wild salmon provide more omega-3s, since farmed varieties are given feed fortified with plant sources.
-
Vitamins & minerals – Levels are generally comparable in wild and farmed salmon. Farmed salmon may be higher in vitamin B12.
So in terms of nutritional quality, wild salmon does edge out farmed varieties slightly. But both remain among the healthiest protein choices overall.
Health Benefits Of Salmon
Whether wild or farmed, salmon offers tremendous health benefits. Here are some of its top advantages:
-
High in protein, essential for building and repairing muscle.
-
Excellent source of anti-inflammatory omega-3 fatty acids like DHA and EPA. These promote heart and brain health.
-
Rich in antioxidants like astaxanthin that may lower risks for certain cancers.
-
Provides an array of B-vitamins, including vitamin B12 needed for energy and red blood cell formation.
-
High in potassium, selenium and other minerals with diverse roles in the body.
-
Contains the antioxidant amino acid taurine, which has many therapeutic effects.
-
Consuming salmon may help reduce chronic inflammation that can lead to chronic diseases.
Verdict: Color Added Salmon Is Not Harmful
After reviewing the facts, concerns about color added farmed salmon seem overblown. Synthetic astaxanthin is a safe, approved color additive identical to the natural form found in wild salmon diets.
While wild salmon is preferable from a nutritional perspective, farmed salmon remains loaded with protein, omega-3s and other healthy nutrients. Its advantages still far outweigh any downsides. For seafood lovers without regular access to fresh wild salmon, the farmed color added alternative represents a nutritious solution.
So you can enjoy your richly hued salmon fillet without guilt. Just remember that seafood variety is ideal – be sure to incorporate other omega-3 rich choices like sardines, mackerel, herring and trout. With salmon’s remarkable benefits, the color additive used in farming should not deter anyone from reaping its positive effects on health.
Health benefits to fish
Astaxanthin is a potent antioxidant, meaning it prevents some types of cellular damage. Antioxidants have multiple health benefits for both fish and humans.
Astaxanthin’s antioxidant activity is 100 times higher than vitamin E, which is a popular antioxidant in human supplements. In fish, it has many important functions related to immunity and reproduction.
Salmon eggs are red or orange in colour because of the accumulation of astaxanthin, which plays a beneficial role in protecting the eggs.
Astaxanthin plays an important role in immune function and enhances the production of antibodies and the proliferation of immune cells. It improves liver function in fish, increases defences against oxidative stress, serves as a source of vitamin A and boosts its activity in fish.
New Canadian research is underway to investigate the role of dietary astaxanthin in inflammatory control and immunity in Atlantic salmon. Overall, studies have consistently found that dietary astaxanthin is an important nutritional factor in stimulating growth and maintaining health and survival of aquatic animals.
Why are salmon red?
The red colour of salmon flesh — their muscle tissue — is a unique trait in several types of salmon. It’s an evolved genetic trait that likely occurred as an evolutionary mutation and distinguishes salmon from other types of fish.
While the flesh colour is a direct result of carotenoids in their diet, there is also a unique genetic component. The gene beta-carotene oxygenase 1 is responsible for carotenoid metabolism, and most likely explains flesh colour variation in salmon.
Carotenoids, including astaxanthin, can be manufactured and added to the diet of farmed salmon. These can be produced synthetically on a commercial scale, or from natural sources, such as algae; the freshwater green microalgae, Haematococcus pluvialis, is a popular source. H. pluvialis is an excellent source of astaxanthin for farmed salmonids like rainbow trout.
More importantly, astaxanthin is a health-sustaining molecule that plays a critical role in fish health and survival, and has benefits for humans too.
Doctor weighs in on the farmed salmon vs wild salmon debate
FAQ
Is color added to salmon unhealthy?
These claims are utterly false and perpetuate a myth that can confuse or scare salmon consumers. The truth is that the colour of salmon fillets is red due to naturally occurring molecules called carotenoids, such as astaxanthin. This is part of a natural diet of wild salmon, and is added to the food for farmed salmon.
What does color added mean on salmon?
“Color added” on a salmon label indicates that the salmon’s feed contains a pigment called astaxanthin, which is absorbed into the fish’s flesh, giving it a red-orange color.
What is the artificial coloring in salmon?
“Color added” on a label for salmon and salmon products means that the salmon were given a feed which contains a pigment called astaxanthin. When the feed is digested, the astaxanthin is absorbed into the fish’s flesh giving the fillets or steaks a reddish or ‘salmon’ color.
What color salmon is safe to eat?
Appearance: Look for any discoloration. Fresh cooked salmon should have a bright pink or orange color. If you see dullness, grayish spots, or greenish tints, it may be bad.