The Propaganda: Salmon was at the centre of controversy in 2004 when US researches claimed that Farmed fish contained much higher levels of Polychlorinated Biphenyls (PCB) than Wild fish. PCB's were used in manufacturing for almost half a century until American researches found it to be toxic and banned it's use in 1979.

The true Story
The US study was immediately contested by French and British scientists who found their methods and figures debatable. An independent study then carried out by Salmon of the Americas (SOTA) completely refuted the findings of the original study. They found comparable levels of PCB's in Farmed Salmon as with Wild Salmon. Research also came to light showing that there was no scientific evidence linking the presence of PCB's in fish or the environment to cancer in humans. It was also found that the amount of PCB's ingested from Salmon was insignificant in comparison to the amount found in other foods.

As a result the Food Standards Agency reassured consumers that their advice to eat 1-2 portions of oily fish per week should still be followed.

Experts from the committee on toxicity of chemicals in food and the scientific advisory committee on nutrition carried out their own research. As with SOTA, they concluded that it was not only safe to consume the levels of dioxins present in fish, but in fact most people should be eating more oily fish such as Salmon.

The History of Salmon
Europeans were Salmon dependent until 25,000 years ago when Salmon ran in all the rivers of Northern Europe from Iceland to Portugal, including the British Isles and Scandinavia. Wild Salmon in Northern Ireland however has been in decline and since the 1950's populations have fallen to half. Factors contributing to their decline include over fishing, acid rain, pollution and a rise in water temperature owing to global warming.

The Salmon Life Cycle
Wild Salmon begin life in a redd, as clusters of eggs covered by gravel on the river bed. They soon emerge as fingerlings just larger than a pine needle. Salmon then grow for a period of one to three years, normally two, until they smolt before making an epic journey out to sea. After a period of one or two years they turn around and begin the long journey home to their native rivers to spawn.

Farmed Salmon
Relieving pressure on Wild Salmon, Salmon is now successfully farmed in many bays and loughs throughout Ireland. The only Salmon farm in Northern Ireland is the Northern Salmon Co. Ltd, sole producer of Glenarm Organic Salmon, which is esteemed for its outstanding quality throughout Europe. The fully integrated operation encompasses a fresh water hatchery and 2 sea sites at Glenarm, Co. Antrim on the Irish Sea coast. Irish waters provide a unique environment in which to raise Organic Farmed Salmon. The high sea sites are situated 1 mile off the coast where strong tidal currents and good quality water provide the perfect rearing conditions for strong firm Salmon. Complying to guidelines from the environment and heritage service Northern Salmon Co. Ltd, carry out their work in an environmentally friendly manner. Farmed Salmon is available all year round, whereas Wild Salmon is only available from July to October.

Northern Ireland also boasts several award winning Salmon processors such as Ewing's Seafoods whose Salmon is so renowned the same recipe has been used for almost 100 years and also supplies all the top restaurants in Northern Ireland. East Coast Seafoods, established in 1988 is situated on the outskirts of Ardglass. Having won the Silver 'Great Taste Award' 2003, it is famous for its Smoked Salmon. Atlantic Harvest also produce and specialize in the world's finest Smoked Salmon. This well established company has been supplying the gourmet trade with top quality Smoked Irish Salmon since 1967 using a gentle smoking process from real oak chips and using no additives. Derry-based company, Donegal Prime Fish were awarded Gold in the Smoked Salmon, Farmed class of the Great Taste Awards as well as a Bronze for the Smoked Salmon, Wild category.

The Health Benefits Associated with Salmon
As with all seafood there are a lot of health benefits associated with their consumption. Salmon is especially good however as it contains high quantities of Omega 3, an essential polyunsaturated fatty acid. These essential fats are not produced by the human body, in fact the only organism which readily produces long chains of Omega 3 is plankton, which fish feed on, making them a rich source. There are many benefits associated with the consumption of Omega 3 including a decreased risk of heard disease, relief from rheumatoid arthritis, healthy brain functioning and a reduced risk of cancer.

The benefits of Omega 3 essential fatty acids on children's behaviour are the latest area of interest. In an Oxford University study, children given Omega 3 showed better concentration and behaviour and were less anxious.

One serving of Salmon contains 2-3 grams of Omega 3 fatty acids. Four servings of Salmon per month would therefore provide 8-12 grams of Omega 3, enough to ream the cardiac benefits. However recommendations from the British Nutritional Foundation now state that you should consume between 5 and 10 grams of Omega 3 per week or approximately 2.85 grams per day.

To increase your intake of essential fatty acids why don't you try our delicious Salmon recipe.