Marinated Wild Alaskan Salmon


Fish farms mass produce fish in a small enclosed ocean cage,  so they can produce high quantities of fish, at a low cost to the consumer.  The problem with method of fish production is three fold.

  1. 75% of the worlds fish farms are over maximum capacity because they have run out of the wild foraged fish ( that are turned into pellets ) they need to feed their stock.  This also affects the wild fish that rely on that food supply to survive.  2-4 Kg of wild foraged fish is required to produce 1 Kg of farmed salmon.  The farmed fish are fed fish pellets that contain antibiotics to kill the diseases caused by over crowding.  They also put soy and grains into the food which impacts people with gluten intolerance or celiac disease.
  2. The farming methods used to mass produce fish causes diseases  and sea lice to spread into the wild fish population.
  3. The run-off from the land contains pollution from pesticides in the surface water, contaminates the fisheries which are located at the shoreline.

A study, done by 6 respected scientists for the University of Albany, concluded that farmed salmon should only be eaten once a month.  Due to the higher levels of cancer forming contaminants in the fish,  eating more could pose unacceptable cancer risks, according to U.S. Environmental Protection Agency (EPA).

Alaska is researching sustainable farming methods called ocean ranching, where they restock salmon supplies and allow the salmon a natural life in the wild . They then return to be caught by the fishermen who released them.  Limiting the amount of seafood we consume, and looking at the origin, rather than the price helps us all.  We can purchase the healthiest and most sustainable, rather than the cheapest, and that way we all do out little bit for the planet.

If you don’t have time to cook, and you want a great supply of earth friendly salmon, try these…….Spice-Rubbed Wild Salmon 

Sockeye Salmon Skinless-Boneless Portions – 6 oz


Scroll down to find a list of Ocean Friendly Seafood Choices by the Monterey Bay Aquarium Seafood Watch.

China is the largest producer and exporter of seafood in the world and the fastest growing exporter to the USA.

” Farmers have coped with the toxic waters by mixing illegal veterinary drugs and pesticides into fish feed, which helps keep their stocks alive yet leaves poisonous and carcinogenic residues in seafood, posing health threats to consumers “. New York Times …For the full article, click HERE

Marinated Wild Alaskan Salmon
  • 2 Filets of Wild Salmon
  • 1 Lemon - Sliced
  • Marinade Ingredients:
  • 1 Sweet Onion - Chopped
  • 1 Red Bell Pepper - Chopped
  • 3 Cloves Garlic - Peeled
  • 1 tsp Oregano
  • ½ tsp Paprika
  • Natural Smoke - Optional
  • 1 Lemon - juice only
  • Freshly Ground Salt and Black Pepper

Blend marinade ingredients in a food processor.

Cover the fish with the marinade for a few hours or overnight. Keep in an airtight container.

Place salmon n a baking try with parchment paper and top with a  few slices of onion and a slice of lemon on each filet.

Bake salmon at 375F for 20 – 30 minutes depending on thickness of fish. It should be flaky but not dry.

Ocean Friendly Seafood Choices.

Best Choices

Arctic Char (farmed)
Barramundi (US farmed)
Catfish (US farmed)
Clams (farmed)
Cobia (US farmed)
Cod: Pacific (US non-trawled)
Crab: Dungeness, Stone
Halibut: Pacific (US)
Lobster: California Spiny (US)
Mussels (farmed)
Oysters (farmed)
Sablefish/Black Cod (Alaska & Canada)
Salmon (Alaska wild)
Sardines: Pacific (US)
Scallops (farmed)
Shrimp: Pink (OR)
Striped Bass (farmed & wild*)
Tilapia (US farmed)
Trout: Rainbow (US farmed)
Tuna: Albacore (Canada & US Pacific,
Tuna: Skipjack, Yellowfin (US troll/pole)

Good Alternatives

Basa/Pangasius/Swai (farmed)
Caviar, Sturgeon (US farmed)
Clams (wild)
Cod: Atlantic (imported)
Cod: Pacific (US trawled)
Crab: Blue* , King (US), Snow
Flounders, Soles (Pacific)
Flounder: Summer (US Atlantic)*
Grouper: Black, Red (US Gulf of Mexico)*
Herring: Atlantic
Lobster: American/Maine
Mahi Mahi (US)
Oysters (wild)
Pollock: Alaska (US)
Sablefish/Black Cod (CA, OR, WA)
Salmon (CA, OR, WA* , wild)
Scallops (wild)
Shrimp (US, Canada)
Swordfish (US)*
Tilapia (Central & South America (farmed)
Tuna: Bigeye, Tongol, Yellowfin (troll/pole)


Caviar, Sturgeon* (imported wild)
Chilean Seabass/Toothfish*
Cobia (imported farmed)
Cod: Atlantic (Canada & US)
Crab: King (imported)
Flounders, Halibut, Soles (US Atlantic,
except Summer Flounder)
Groupers (US Atlantic)*
Lobster: Spiny (Brazil)
Mahi Mahi (imported longline)
Marlin: Blue, Striped (Pacific)*
Orange Roughy*
Salmon (farmed, including Atlantic)*
Sharks* & Skates
Shrimp (imported)
Snapper: Red (US Gulf of Mexico)
Swordfish (imported)*
Tilapia (Asia farmed)
Tuna: Albacore* , Bigeye* , Skipjack,
Tongol, Yellowfin* (except troll/pole)
Tuna: Bluefin*
Tuna: Canned (except troll/pole)



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