Salmon is one of the most popular and nutritious types of fish. Rich in protein, omega-3 fatty acids, vitamins and minerals, salmon provides numerous health benefits. However, concerns have been raised over the safety of farm-raised salmon, especially from Chile. Here is a thorough look at the issues surrounding Chilean farmed salmon and whether it is safe to eat.
Overview of Salmon Farming in Chile
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Chile is the second largest producer of farmed salmon globally after Norway
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Salmon farming is a major export industry for Chile, with over 600,000 tonnes produced annually
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The main species farmed are Atlantic salmon, followed by Coho and rainbow trout.
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Salmon farms are concentrated in southern Chile, with Los Lagos and Aysen being the main production regions.
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Chile’s salmon farming developed rapidly from the 1990s onwards as companies moved operations from Europe and North America to take advantage of Chile’s ideal geography and climate.
Use of Antibiotics and Pesticides
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One of the biggest concerns around Chilean salmon farming is the heavy use of antibiotics and pesticides.
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Chile uses over 300% more antibiotics per tonne of salmon compared to Norway.
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Antibiotics are used to control disease outbreaks in crowded farm conditions. Overuse promotes antibiotic resistant bacteria.
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Pesticides are used to control outbreaks of sea lice, a common salmon parasite. These can harm other marine life.
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The residues of antibiotics and pesticides in Chilean salmon are a potential health risk for consumers.
Risk of Contaminated Chilean Salmon
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Frequent disease outbreaks on Chile’s salmon farms increases the likelihood of bacterial and viral contamination.
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Salmon sampled from Chilean farms and processing plants has tested positive for salmonella and other foodborne pathogens.
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The crowded conditions and high antibiotic use facilitates transmission of pathogens between infected and healthy fish.
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Eating raw or undercooked contaminated salmon poses a significant health risk of food poisoning. Cooking thoroughly reduces but does not eliminate the risk.
Environmental Impacts
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Salmon farming in Chile has been associated with pollution and damage to fragile marine ecosystems.
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Fish waste, antibiotics and pesticides contaminate seabeds near salmon farms.
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Large numbers of escaped farmed salmon compete with and can interbreed with wild stocks.
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Disease and parasites have spread from farms to wild fish populations.
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These environmental impacts undermine sustainability and the image of Chilean salmon as a healthy product.
Questions Over Chile’s Regulatory Oversight
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Critics argue that loose regulations have allowed the uncontrolled expansion of salmon farming in Chile.
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Weak enforcement of rules around antibiotics use, contaminant limits, and releasing waste into marine environments is a major problem.
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A lack of transparency around disease outbreaks and mandatory reporting further erodes confidence in the industry.
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Conflicts of interest and regulatory capture reduce oversight of salmon farming practices.
Mixed Messages From Health and Sustainability Recommendations
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Authoritative healthy seafood guides have differing views on Chilean farmed salmon:
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Seafood Watch recommends avoiding it due to sustainability concerns.
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Monterey Bay Aquarium advises only buying from a few producers certified as sustainable.
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Environmental Defense Fund says it can be consumed occasionally.
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For consumers, this creates confusion over whether Chilean salmon is an acceptable choice.
Steps Chile Can Take to Improve Confidence
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Strengthening regulations and enforcement around antibiotics use and waste disposal.
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Increased transparency and reporting around disease outbreaks and antibiotic usage.
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Expanding mandatory third-party sustainability certification schemes.
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Transitioning to more enclosed, land-based systems to reduce environmental impacts.
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Investing in alternative health management strategies to reduce reliance on antibiotics and pesticides.
Is Chilean Salmon Safe to Eat?
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Chilean farmed salmon carries higher risks of contamination and excessive antibiotic/pesticide residues compared to wild-caught salmon.
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However, the majority of Chilean salmon exported is still likely to meet basic safety standards. Reports of human illness are very low.
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Purchasing from a reputable brand and cooking thoroughly minimizes risks. But concerns remain over sustainability.
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Given the environmental issues, eco-certified salmon or wild-caught are preferable options. But Chilean salmon can be eaten occasionally by healthy individuals if these choices are unavailable.
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For vulnerable groups, including children and pregnant women, caution is advised. Risks versus benefits should be carefully evaluated.
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Fresh and frozen salmon often have “organic,” “farmed responsibly,” “sustainably sourced” or “wild caught” stickers, among others. But what do these labels mean and how can you make the best choices?
Food labels are meant to provide information so people can compare and choose products more easily. But who controls these labels and who do they benefit?
Most seafood labels favour the salmon farming industry — not shoppers, wild salmon, local stakeholders or Indigenous communities that rely on healthy salmon systems.
According to our partners at SeaChoice, Canadian seafood-labelling guidelines need to be improved because “existing labelling laws in Canada do not require retailers to label their product with necessary information at the point of sale to help consumers make well-informed decisions.” For example, open-net farmed Atlantic salmon can simply be labelled as “salmon.”
ASC’s “farmed responsibly” label appears on many products in major supermarkets worldwide. But the label doesn’t guarantee an ASC-certified salmon was “farmed responsibly” from hatchery to harvest, only that the salmon product was “likely to have met the ASC standard rules for only some of its production cycle.”
Use SeaChoice’s eco-label info sheet for help navigating label standards.
Farmed salmon from land-based facilities
Land-based closed containment farmed salmon is a responsible alternative that protects wild salmon.
Benefits:
- Treated and recirculating facilities keep free-flowing waste products out of the ocean.
- Water conditions can be closely monitored, preventing mass die-offs common during periods of extreme temperatures at sea.
- Water filtration and segregated fish tanks virtually eliminate disease and parasite outbreaks.
- Compared to sea-based farms, facilities that house farmed salmon from egg to packaged product greatly reduce life cycle travel and fuel consumption.
- Access to grid power means land-based farms use less fossil-fueled energy than net pens at sea.
Land-based salmon facilities in Canada include Kuterra in B.C. and Sustainable Blue in Nova Scotia. Ask your local fishmonger, seafood grocer or restaurant to consider carrying salmon from these suppliers.
The changing tide of Chile’s salmon farming | FT Food Revolution
FAQ
FAQ
Is it okay to eat salmon from Chile?
Farmed salmon from Chile is generally considered safe to eat, but there are a few important points to consider: Regulations and Standards: Chilean salmon farming is regulated by the government, which enforces standards for health and safety.
Is Chilean salmon good quality?
Chilean Salmon is by far the most imported salmon in the US in every state, top companies in Chile are owned by same Norway’s companies… so the quality is pretty good. Also, all salmons and trouts come from Patagonian lakes deep in the south where there is no pollution…
Is Aldi salmon from Chile?
In Aldi’s case, it comes from the conditions in which the farmed fish live. The store sources its salmon from Chilean fish farms that crowd together a massive number of animals inside net pens. The living conditions are poor and unsanitary, causing many of the fish to develop diseases.
Does Chile have wild caught salmon?
“Salmon is not native to Chile,” Muñoz said. “That’s one important this to remember. So, when you introduce them (through escape or accident) into the ecosystem, they act as predators that threaten native species.”