For farm-raised salmon, most health experts suggest limiting intake to 1–2 servings per week due to potential contaminants like PCBs (polychlorinated biphenyls) and dioxins, which tend to be higher in farmed fish compared to wild.
Why Limit Farm-Raised Salmon?
- Higher contaminants: Farmed salmon are often fed processed feed that can accumulate toxins.
- Omega-6 imbalance: Some farmed salmon have more omega-6 fatty acids (which can be pro-inflammatory in excess) compared to wild salmon.
- Use of antibiotics: In some countries, farmed salmon are treated with antibiotics, which raises additional concerns.
Safe Guidelines
- 1–2 servings (3.5–6 oz each) per week is a safe and balanced amount.
- Try to choose farmed salmon from trusted sources (like Norway, Canada, or U.S. Atlantic farms with good sustainability practices), which tend to have stricter regulations.
