Farm-Raised Salmon: New and Improved

Farm-Raised Salmon gets better, in all kinds of waysFarm-raised fish has gotten a bad rap, and not entirely without reason. Water pollution, the spread of disease and parasites, negative impact on both wild salmon and forage fish, and other issues have made aquaculture a dirty word to many environmentalists.



Related: Great Salmon Recipes

It doesn't have to be, according to a relatively new company called Verlasso, which raises fish in the cold, clear waters of Chilean Patagonia. Verlasso, says Scott Nichols, one of its six directors, strives to be "the best salmon farmers on the market."

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As another Verlasso director, the appropriately named Allyson Fish, explains, healthy protein sources are becoming more and more difficult to find, while demand for them increases, and responsible aquaculture can help satisfy the need. Nichols has worked on biodiversity projects in Africa and South America and Fish is a former Fellow of the Environmental Defense Fund, so both realized the necessity of creating a better salmon product without damaging the environment. They call their approach "harmonious evolution" - a term they prefer to "sustainable," which they think has been overused.

One of Verlasso's tactics is reducing reliance on herring, mackerel, and other feeder fish by 75 percent without sacrificing the omega-3 oil content of their salmon. As Fish explains it, like us, salmon get omega-3's from what they eat - it's found in the fish oil of smaller fish. Verlasso has been able to create a food based on an algae-based yeast that provides their salmon with all of necessary protein, oil, and nutrients they need, while cutting down on their reliance on feeder fish. Because of this, Verlasso is able to provide a consistently high level of omega-3's in their salmon, as compared to other farm-raised fish or wild salmon (which see fluctuations in their levels depending on their diet).

Verlasso SalmonAdditionally, the waters where the fish are raised are not depleted of natural resources and left full of waste, because after each harvest the waters are left fallow - much like fields on a farm - by removing all the salmon for four months so that the water can rejuvenate. There is minimal human interaction and absolutely no industrial development, as you can see by the video on their site.

The most important part of this all that we haven't touched on yet is the taste. It may be all well and good for the environment and be a healthy product, but if it doesn't taste good, then it's really of no help to anyone. Lucky for them and us, the salmon tastes fantastic.

Our editorial team was lucky enough to sample Verlasso's salmon to create the delicious recipes below and we all noticed the same thing: the salmon was less fatty and oily than other farm-raised salmon, but had an incredibly clean mouthfeel and lightness to it. Now sold on Fresh Direct and in Portland, Ore., Verlasso is making its way around the country and into our kitchens.

Choosing to purchase fish responsibly at home is not a new concept, but it is a growing one. We realize that making the right choice can seem difficult, so make sure to check out resources like our Sustainable Seafood Guide and other sites like the Monterey Bay Aquarium, as well as the Environmental Defense Fund.

And when you do make your salmon choice, we hope you try the recipe below.


Mustard-Baked Salmon with Pumpkin Seed CrustMustard-Baked Salmon with Pumpkin Seed Crust
A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted. Serve with wild rice, greens, or a lovely salad.







Ingredients
• 1 tablespoon pumpkin seeds
• One 12-ounce salmon fillet, skin on
• Salt and fresh black pepper, to taste
• 1 1/2 tablespoon whole grain mustard

Directions
Preheat the oven to 350 degrees. In a small, dry skillet, toast the nuts until they begin to brown and are fragrant, 2-3 minutes. Set aside to cool. Then, in a mortar and pestle, crush the seeds. (You can also place the seeds inside a clean dish towel and then smash them using the bottom of a skillet.)

Rub the flesh side of the salmon with salt and pepper, and then spread the mustard on top to create a thin layer. Sprinkle with the crushed seeds and bake in the oven for 10-12 minutes, for medium, or longer until it reaches your desired level of doneness.

Recipe Details
Servings: 2
Total Time: 20 Minutes


- Yasmin Fahr, The Daily Meal

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