Farmed and dangerous

Living conditions in salmon farms are crowded and provide a breeding ground for diseases and parasites.

Many salmon farms can spread disease to wild salmon runs. To combat this farmed salmon are fed large quantities of antibiotics. When we eat farmed salmon these antibiotic residues are passed on to us decreasing our resistance to antibiotics and putting us at risk.

Farmed salmon contains higher levels of contaminants and dioxins than wild salmon. These substances can cause cancer, immune-system problems, reproductive disorders and other health problems in humans and animals.

Food pellets used to feed farmed salmon are made up of more than 50 per cent fish product so it takes about 4 to 5 kg of other fish to produce 1 kg of farmed salmon.

Uneaten food pellets sink to the floor of the ocean, adding tonnes of waste. Some of this food, containing antibiotics and other contaminants, is eaten by other fish adding to health problems in wild populations.

Furthermore, because farmed salmon do not eat a natural diet, the meat is not the pink color that we associate with salmon. Salmon farmers add artificial dyes and chemicals to create a synthetic pink color.

You might as well eat the packaging!

How can you protect your health, make a difference and reduce the negative environmental impacts of fish farms?

Our advice is ‘Choose to go wild.’

When you’re in a grocery store or restaurant, request wild salmon only. If you see the Cayman Sea Sense logo – you know it’s wild!

Cayman Sea Sense is dedicated to helping consumers make informed and environmentally positive seafood choices. For more information on this and other seafood options please visit www.nationaltrust.org.ky/seasense.html or contact [email protected].

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