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Stovetop-smoked Spiced Salmon With Special Guest Heather Ramsdell
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Secret Ingredients: Farm Raised Salmon
Guest Chef: Heather Ramsdell, Creative Coordinator of the Northeast Region
We work closely with independent farmers who follow our strict quality standards for farm-raised salmon. Those standards prohibit antibiotics, hormones and certain other substances and practices. They help protect marine ecosystems and bring naturally healthy salmon to your plate.
2 Responses to “Stovetop-smoked Spiced Salmon With Special Guest Heather Ramsdell”
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The New York Times claims that nearly all farm raised salmon is produced using emamectin benzoate and other pesticided, to control sea lice. They also claim that farm raised salmon is low in omega-3 fatty acids. (Sardines With Your Bagel?, By TARAS GRESCOE, NYT, June 9, 2008, http://www.nytimes.com/2008/06/09/opinion/09grescoe.html)
Can you please explain if Whole Catch salmon is produced with this or any other pesticide, and if Whole Catch farm raised salmon has lower levels of omega-3 fatty acids than wild salmon?
Thank you.
June 9th, 2008 at 4:06 pm
@sk Hi, Winnie from Whole Foods here. I spoke with our private label manager for Whole Catch and just so you know our Whole Catch Wild Alaskan Sockeye Salmon Fillets are wild and are not produced with pesticides of any kind. I hope this answers your question - please let me know if you have any other concerns!
June 12th, 2008 at 1:44 pm