A lot of people on social media and in blogs and articles online have said that farmed salmon is unhealthy because the fish are fed colored food to make their flesh red.
Some people say that farmed salmon is naturally gray, which means the fish aren’t getting enough food, so people shouldn’t eat it.
These claims are utterly false and perpetuate a myth that can confuse or scare salmon consumers. The truth is that salmon fillets are red because of molecules in nature called carotenoids, which include astaxanthin. This is part of what wild salmon eat, and it is also added to the food that farmed salmon eat.
Carotenoids are common in the natural world among different plants and animals. Salmon have it in their diet from eating algae, krill and other small crustaceans. Carotenoids are essential pigments produced by bacteria, fungi, algae and plants. Because animals can’t make their own carotenoids, the ones they do have come from food or are changed in some way by their own metabolism.
Flanked salmon is colored by the same chemical that makes shrimp, lobsters, and even flamingos pink.
You’re standing in the supermarket seafood section, trying to decide between two packs of salmon fillets. One is labeled “wild caught Alaskan salmon” and the other reads “farm-raised salmon, color added through feed.” The wild salmon looks more appealing with its bright pink-orange hue while the farm-raised fillets look almost gray. You start to wonder – is that color added salmon bad for me? Should I play it safe and opt for the naturally colored wild version?
It’s a common misconception that salmon labeled as “color added” is inferior artificial or unhealthy. However, the truth is that all salmon whether wild or farm-raised, obtain their trademark pink-orange color from natural pigments called carotenoids in their diet. The “color added” label simply means the farmed salmon were given feed fortified with these pigments. Despite claims to the contrary, this practice is not harmful or unnatural.
Understanding Color in Salmon
In the wild salmon get their color from eating krill plankton and other organisms that contain carotenoids like astaxanthin. These natural pigments are absorbed into the salmon’s flesh, turning it pink. Without them, salmon would actually be a pale gray color.
When salmon are raised in farms, natural astaxanthin is added to their food to make it work the same way. The label that says “color added” just means that the color wasn’t naturally found in their food, but was added to it. The astaxanthin is the same as what you’d find in wild salmon, and it’s completely safe.
Some key facts about color in salmon:
-
Astaxanthin and other carotenoids are natural antioxidants that are important for the salmon’s health.
-
Wild salmon get these pigments by eating other organisms. Farmed salmon get them directly added to their feed.
-
The human body does not produce carotenoids so we must get them through diet, namely salmon.
-
Carotenoids provide many health benefits including improved immunity, heart health, and reduced inflammation.
Myths About Color Added Salmon
Despite the facts, several myths still persist about “color added” farmed salmon. Let’s examine some common claims:
Myth: The pigments are artificial colors or dyes
False. The pigments used to color farm-raised salmon feed are derived from natural sources like algae, yeast, or shrimp shells. They are chemically identical to the carotenoids wild salmon obtain naturally.
Myth: The color is added to trick consumers
False. The color is added simply to achieve the salmon’s natural appearance, not to dupe shoppers. Gray would look unappetizing to consumers accustomed to pink salmon.
Myth: Coloring agents are unsafe or toxic
False. Astaxanthin and other carotenoids are antioxidants with proven health benefits. The FDA approves them as safe color additives for animal feed.
Myth: Colored salmon is less nutritious
False. Colored salmon has the same nutrient profile as wild but costs less due to efficient farming. If anything, it’s more nutritious for the price.
Myth: Coloring agents are used to hide quality
False. Color has no bearing on salmon quality. High-end farmed salmon receive the same carotenoid feed addons as less expensive options.
So while the idea of “color added” salmon may evoke suspicions, the reality is that it indicates a completely safe, natural practice.
Health Benefits of Carotenoids in Salmon
Far from being harmful additives, the pigments used to color farmed salmon feed are incredibly beneficial for human health. Here’s what the science says about the health perks of salmon carotenoids:
-
Powerful antioxidants – Astaxanthin and similar pigments are potent antioxidants, protecting cells from damaging free radicals.
-
Reduced inflammation – Carotenoids suppress inflammatory proteins linked to chronic disease.
-
Improved brain function – Astaxanthin crosses the blood-brain barrier to reduce oxidation and inflammation in the brain.
-
Better heart health – Studies show colored salmon lowers oxidized LDL cholesterol, blood pressure and atherosclerotic plaque.
-
Enhanced immunity – Carotenoids stimulate antibody production and ramp up activity of T-cells that fight infection.
-
Healthy vision – Lutein and zeaxanthin filter blue light and UV rays to protect the eyes from damage.
-
Cancer prevention – Early research indicates carotenoids may inhibit tumor growth and stop cancer cell mutation.
-
Skin protection – Astaxanthin safeguards the skin from sun damage and reduces wrinkles.
With all these benefits, it’s clear that far from being a health risk, the carotenoids added to salmon feed are incredibly good for you!
Choosing the Best Salmon
Now that you know the facts about color added salmon, how do you pick the best option for your family? Here are some tips:
-
Consider sustainability – Wild salmon is less sustainable than responsibly farmed. Opt for certified labels like ASC or BAP.
-
Check the feed – Look for salmon feeds with added carotenoids from yeast, algae or seafood byproducts.
-
Calculate value – Farmed salmon costs less than wild and has the same or greater nutrition.
-
Focus on quality – Choose salmon that looks moist and shiny, without dry patches or brown spots.
-
Store properly – Keep fresh salmon chilled at 32-38°F and cook within 2 days of purchase. Frozen lasts 6-8 months.
-
Use your judgement – If farmed salmon appears gray or dull in color, it may be older stock. Opt for vibrant colored fillets.
No matter which salmon you ultimately choose, rest assured that “color added” labelling is not an indicator of poor quality or safety. All salmon, whether wild or farm-raised, get their beneficial coloration from natural carotenoids. With its stellar nutritional profile and ease of farming, salmon colored with carotenoids is a win for both health and sustainability.
Health benefits to fish
Astaxanthin is a potent antioxidant, meaning it prevents some types of cellular damage. Antioxidants have multiple health benefits for both fish and humans.
Astaxanthin’s antioxidant activity is 100 times higher than vitamin E, which is a popular antioxidant in human supplements. In fish, it has many important functions related to immunity and reproduction.
When salmon eggs get too much astaxanthin, they turn red or orange. This is because astaxanthin helps protect the eggs.
New Canadian research is underway to investigate the role of dietary astaxanthin in inflammatory control and immunity in Atlantic salmon. Overall, studies have consistently found that dietary astaxanthin is an important nutritional factor in stimulating growth and maintaining health and survival of aquatic animals.
Why are salmon red?
The red color of salmon flesh — their muscle tissue — is a unique trait in several types of salmon. It’s an evolved genetic trait that likely occurred as an evolutionary mutation and distinguishes salmon from other types of fish.
While the flesh color is a direct result of carotenoids in their diet, there is also a unique genetic component. The gene beta-carotene oxygenase 1 is responsible for carotenoid metabolism, and most likely explains flesh color variation in salmon.
Carotenoids, including astaxanthin, can be manufactured and added to the diet of farmed salmon. These can be produced synthetically on a commercial scale, or from natural sources, such as algae; the freshwater green microalgae, Haematococcus pluvialis, is a popular source. H. pluvialis is an excellent source of astaxanthin for farmed salmonids like rainbow trout.
More importantly, astaxanthin is a molecule that supports health and is very important for fish survival. It also has health benefits for humans.
Problems with Farm Raised Salmon – Dr. Berg on Farmed Salmon vs. Wild Salmon
FAQ
Why do grocery stores add color to salmon?
What is the artificial coloring in salmon?
Is farmed salmon dyed for you?
Is there anything unhealthy about salmon?