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What state, region, country, etc. produces the most of this product?

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What state, region, country, etc. produces the most of this product?

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In the U.S. Washington and Maine are the two largest salmon producers. Compared to them we have Norway who has the largest production share of 55.3% of salmon.

This is a picture of Norway.

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There's 2-3 stages in salmon farming in the first stage the salmon are hatched in freshwater tanks. Then they're raised until 12 or 18 months before the cages are transferred along the seashore to where they grown to maturity. Once they are ready for harvesting they'll be prepared into fillets and packaged up. You can buy the whole fish if you'd like though. If there's a virus or the fish get sick they'll add antibiotics into the food.

There is also a link to a video about the salmon farming process.

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How do these foods reach the consumer? Not just delivery, but also are they frozen or processed in other ways.

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How do these foods reach the consumer? Not just delivery, but also are they frozen or processed in other ways.

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When salmon is being transported it's in 3 different product forms: frozen, fresh, or canned. Most of the salmon in grocery stores are either frozen or fresh as fillets or steaks when being sold. Canned salmon are usually either pink, chum, or sockeye.

There's an article on how salmon is packaged and transported to the U.S. in further detail.

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Types and Sources of Products

The term "salmon" refers to a variety of species that are all "anadromous" fish, which means they are born in fresh water rivers and streams, migrate to the ocean to mature and spend much of their adult life, and then return to the streams and rivers in which they were born to spawn (reproduce) and then die. Six types of salmon are consumed in the United States including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. Of these, five species (Chinook, Chum, Coho, Pink and Sockeye) are harvested from wild fisheries in the Pacific Ocean and one type, Atlantic salmon, is primarily farmed raised.

Salmon has been the third most frequently consumed seafood product in the U.S. for most of the past decade. Average consumption has consistently been around 2 pounds per person per year, surpassed only by shrimp and canned tuna. Two-thirds of the salmon consumed in the United States is farmed and imported primarily from Norway, Chile and Canada. U.S. commercial landings of salmon were 1 billion pounds valued at $687.8 million-an increase of 447.2 million pounds (80%) and almost $267.5 million (64%) compared with 2016. Alaska accounted for nearly 98 percent of total landings; Washington, 2 percent; California, Oregon, and the Great Lakes accounted for less than 1 percent of the catch. Sockeye salmon landings were 291.6 million pounds valued at $323.7 million-an increase of over 4.3 million pounds (2%) and $73.5 million (more than 29%) compared with 2016. Chinook salmon landings decreased to 9 million pounds-down 2.9 million pounds (over 24%) from 2016. Pink salmon landings were 495.3 million pounds-an increase of 365 million (280%); chum salmon landings were 177.1 million-an increase of nearly 75.8 million (75%); and coho salmon increased to 35.2 million-an increase of nearly 4.9 million (16%) compared with 2016.

Salmon Facts
Atlantic salmon

The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway.

Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks.

Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.

Pink salmon

Almost all the pink salmon harvested in the United States comes from Alaska fisheries with some lesser amounts landed in Washington, and Oregon.

Pink salmon is often sold as a canned product.

Sockeye salmon

Sockeye salmon is caught by U.S. fishermen, mainly in Alaskan waters.

Sockeye salmon is sold fresh, frozen and canned.

Chum salmon

Chum salmon are primarily harvested by U.S. fishermen in Alaska.

Wild fish populations in Alaska are supported by the release of hatchery raised fish.

Chum salmon are sold fresh, frozen and canned

Coho salmon

Most Coho salmon is caught in Alaskan waters, and some is imported from Canada and Chile.

Most Coho salmon is sold fresh or frozen.

Chinook (King) salmon

Chinook salmon are commercially harvested in Alaska, Washington, Oregon and in small amounts off California.

Most Chinook salmon is sold fresh or frozen.

Product Forms

All types of salmon are available in one of three product forms: fresh, frozen or canned. Most of the salmon consumed in the U.S. is either fresh or frozen and the predominant market form in retail stores and restaurants is fillets or steaks. About one fourth or less of the wild domestic salmon catch is canned, and most canned salmon is either pink, chum, or sockeye. Some imported canned salmon is also available in U.S. markets. Smoked salmon is also produced in the U.S. and some is imported. Cold smoked salmon, marketed as "lox" or "nova lox", is a lightly salted, smoked and partially cooked ready-to-eat product that is sold in retail stores and restaurants as an appetizer or as an ingredient in other dishes. Hot smoked salmon is also lightly salted and fully cooked. Most smoked products are made from either Atlantic, King or Coho salmon.

Nutrition Information

All types of salmon provide a good source of high quality protein and the heart healthy omega-3 fatty acids. The fat and omega-3 content varies from one species to another. Total fat content ranges from approximately 4 to 11 grams per 3 ounce cooked serving. Omega-3 fatty acid content ranges from 700 to 1,800 milligrams of omega-3 fatty acids per 3 ounce cooked serving. A summary of the fat and omega-3 content of the six commercially important salmon species is provided in the chart below. Salmon is also a good source of a variety of vitamins and minerals. Canned salmon that contains bones is also a good source of calcium.

Salmon Species
Total Fat
(Grams per 100 g serving (raw))

Saturated Fatty Acids (Milligrams per 100 g serving (raw))

Cholesterol
(Milligrams per 100 g serving (raw))

Source: USDA National Nutrient Database for Standard Reference

Management and Sustainability

Although Atlantic salmon are contained in the Atlantic Salmon Fishery Management Plan, they are currently being managed under a federal Recovery Plan in close cooperation with the state of Maine, due to their listing as endangered in 2000. Recovery plans delineate actions that are thought to be necessary to recover and/or protect endangered species. Today, U.S. fishery regulations prohibit commercial and recreational harvest of sea-run Atlantic salmon in state and federal waters. Atlantic salmon aquaculture in the United States must comply with environmental and health standards, and U.S. producers and buyers are involved in improving best practices for aquaculture worldwide.

All management of the Alaska salmon fisheries in federal waters is deferred to the State of Alaska, which is also responsible for managing the commercial, recreational, and subsistence fisheries for salmon in state waters. The Alaska Department of Fish and Game manages salmon in state waters. The salmon populations in Alaskan waters, where most of the U.S. commercial harvest occurs, are all generally considered to be healthy with no overfishing occurring. The salmon fisheries in the federal waters off Washington, Oregon, and California are managed by the Pacific Fishery Management Council (PFMC) under a different FMP. Each state manages the salmon fishery in their respective state waters. Local populations of some species of salmon native to certain river systems in California, Oregon and Washington are considered threatened and are being actively managed as necessary to preserve habitat and encourage populations to rebuild.

References

National Marine Fisheries Service, 2018. Fisheries of the United States 2017.
NOAA FishWatch
U.S. Department of Agriculture, Economic Research Service. Food Supply Estimates for Red Meat, Poultry and Fish.
USDA National Nutrient Database for Standard Reference

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The term "salmon" refers to a variety of species that are all "anadromous" fish, which means they are born in fresh water rivers and streams, migrate to the ocean to mature and spend much of their adult life, and then return to the streams and rivers in which they were born to spawn (reproduce) and then die.

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How is the process changed if you want organic?

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How is the process changed if you want organic?

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There's no official "organic" salmon certification in the U.S. Despite that there's some farms that have higher standards of feed and other conditions for the fish but aren't certified by the USDA.

This article talks about the complications of organic salmon.

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The first thing you should know about "organic" salmon is that the designation isn't official - it doesn't come from the National Organic Program or include the U.S. Agriculture department's "certified organic" seal. Some "organic" salmon on the market may come from Europe, where organic standards have been established (but may not measure up to the strict standards contemplated in the United States). Other "organic" salmon may be from farms that call themselves organic and may have higher standards regarding feed and other conditions than most salmon farming operations, but aren't certified by the USDA.

The issue of organic certification for salmon and other fish is a regulatory nightmare. How do you translate organic standards that apply to raising animals on land to those in the water? To earn organic certification, animals on land must eat organically grown feed. For the past few years, the USDA has had experts trying to come up with workable suggestions for fish food for use in "organic aquaculture," but it doesn't look as if there's an easy answer for salmon (although there may be for other farmed fish). Under current rules, no fish, not even wild salmon or any other wild-caught fish, are considered organic.

I have long recommended eating salmon once or twice a week for the desirable omega-3 fatty acid it contains. Omega-3s can reduce the risk of heart disease and cancer, decrease inflammation, enhance mood and prolong life. These healthy fats are found at the lowest and most favorable omega-6 to omega-3 ratio in wild salmon, particularly in Alaskan sockeye salmon, a delicious fish that I eat often and highly recommend.

Farmed salmon contain some omega-3s but are lower in protein and higher in saturated fat than wild-caught salmon. Worse, some salmon raised in penned environments have been shown to contain residues of antibiotics and other drugs used to treat diseases that can occur in the unnaturally crowded conditions. They're also often artificially colored pink, and some have been found to contain toxins including PCBs, dioxins, dieldrin and toxaphene - all fat-soluble compounds that tend to accumulate in the fat of ocean fish, including those used to make the fish meal for salmon farms. These widely publicized findings have been reported in a number of studies including one from the Pew Foundation in 2004 and another from the Environmental Working Group in 2003.

Contaminant levels are higher among farmed salmon because the fish meal (composed of ground fish) and fish oil they're fed come from only a few species of ocean fish that accumulates the toxins in run-offs from agriculture and industry. The feed exposes farmed salmon to higher concentrations of contaminants than wild salmon, which have a more varied diet.

Bottom line: stick to wild Alaskan salmon and bypass "organic" salmon until you see that USDA certification logo. Tomorrow, I'll tell you about the latest survey of wild salmon and what it means.

Andrew Weil, M.D.

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Organic Salmon: Confusion in the Fish Market? - DrWeil.com

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The first thing you should know about "organic" salmon is that the designation isn't official - it doesn't come from the National Organic Program or include the U.S. Agriculture department's "certified organic" seal. Some "organic" salmon on the market may come from Europe, where organic standards have been established (but may not measure up to the strict standards contemplated in the United States).

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Are there any local growers/makers of this food, where is the nearest 'farm' producing it?

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Are there any local growers/makers of this food, where is the nearest 'farm' producing it?

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There's no local producers of salmon but the closest farms in the U.S. would be in  Washington and Maine. Though we got most of our salmon from Norway, Canada, or Chile.

This article explains why we get our salmon products from those countries.

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Earlier this month, a net pen broke apart near Washington state's Cypress Island. The pen held 305,000 Atlantic salmon, a non-native fish.

The company that owns the pen, Cooke Aquaculture, says it is unsure exactly how many Atlantic salmon escaped, but the state estimates between 4,000 and 185,700. Cooke and the Washington Department of Fish and Wildlife are trying to collect and count the fish that did not escape to get a better handle on how many broke out of the pen.

The company initially cited the solar eclipse and high tides for the pen's failure, but tidal currents were not abnormally high when the pen broke apart. In fact, Cypress Island has seen higher tides every month this year.

Penalties for the company are still being figured out.

The escape raises concerns from environmentalists worried about pollution and diseases from the farmed fish. The Lummi Nation Indian tribe declared a state of emergency out of concern for endangered salmon spawning grounds.

State officials have asked fishers to catch as many Atlantic salmon as they can, with no catch or size limits.

The situation has raised a few basic questions about Atlantic salmon and fish farming in the Northwest.
Why are Atlantic salmon raised in the Pacific Northwest?
Atlantic salmon are not native to the Pacific Northwest. For years, they have been bred to become easier to farm - they're more "highly domesticated," according to the Washington Department of Fish and Wildlife. Most commercial fish farms raise Atlantic salmon.

The WDFW says Atlantic salmon is a "favored species" to farm in cold marine waters because the species grows quickly and consistently, is resistant to disease, and is something people like to eat. Farmed Atlantic salmon are more docile than wild fish.

Atlantic salmon also have been bred to more "efficiently turn feed into flesh," says Michael Rust, the science adviser for NOAA's office of aquaculture.

What used to cost several dollars per pound to grow, worldwide, now costs about $1.25, Rust says. That makes for higher profits.

In the U.S., Washington and Maine are the two largest Atlantic salmon producing states, but they're small beans compared to salmon farms in Canada, Norway and Chile.

Atlantic salmon today, Rust says, probably grow twice as fast as when aquaculture first started.

Now, most Atlantic salmon is farmed - less than 1 percent comes from the wild.
How long have Atlantic salmon been in Northwest waters?
In 1951, the Washington Department of Fish and Wildlife tried to establish wild Atlantic salmon runs in the state. The department hoped to create more salmon fishing opportunities and released Atlantic salmon smolts. The department tried again to establish wild runs in 1980 and 1981. Atlantic salmon were also released into lakes to establish fisheries there.

No wild Atlantic salmon returned from any of the releases. Attempts to establish wild runs - outside of the Atlantic Ocean - have failed across the U.S.

Research into the use of net pens in Puget Sound and elsewhere started in the 1960s and '70s. At first, much of the research was focused on helping out wild salmon runs on the East Coast. When those efforts worked, a commercial industry started popping up.

The first commercial net pens in the Northwest raised Pacific salmon. But because Atlantic salmon have been bred with traits that make them suitable for aquaculture, most commercial net-pen operators now choose to farm that species.
What are net pens?
Net pens are used in fresh and saltwater fish farming. They're basically large underwater nets used for holding salmon. Washington is the only West Coast state where Atlantic salmon are farmed.

Washington has eight Atlantic salmon net pens. There are two types: commercial net pens for raising Atlantic salmon, and enhancement net pens for wild salmon that will eventually be released.

The net pen that broke is a commercial type.
What's the market for Atlantic salmon farmed in Washington waters?
Historically, salmon farming has been a small part of the entire aquaculture industry. A 2001 report by NOAA Fisheries says farmed salmon help meet people's growing appetite for seafood - farmed and wild salmon are both, well, salmon.

Salmon is also well-known as a healthy choice on menus - fish has been documented to provide nutrients like Omega-3 fatty acids.

Atlantic salmon are available year-round, unlike wild-caught fish. And they're cheap to produce.

But there's an interesting kink in the salmon farming market: the farm-to-table movement. It's a growing trend, especially in larger markets, to promote wild-caught fish. Advocates say it's better for the environment and better for fish health.

Rust says that while the farm-to-table movement is gaining steam, it could have the effect of driving out cheaper options - pricing out lower-income consumers. He says aquaculture should be considered as a farming option as the world's population grows.

"It's going to be important to take a look at food production systems, including aquaculture side-by-side with agriculture, and look at where the resiliencies to climate or exploitations to water and land occur," Rust says.

Others worry about the health impacts of eating farmed salmon, which are treated with vaccines.
What are some of the biggest concerns about the Atlantic salmon escape?
The state has said it is worried about farmed salmon outcompeting native salmon for food and spawning grounds.

"[Atlantic salmon] are not normally found in freshwater environments, and that's not a good situation," Ron Warren, WDFW's assistant director, tells KUOW's The Record.

Warren says there isn't any evidence so far that Atlantic salmon have spawned or crossbred with other salmon species.

Atlantic salmon are actually more closely related to brown trout than Pacific salmon. That's why they don't breed with Pacific salmon - even when researchers have tried to force it in the lab, Rust says.

So far, no Atlantic salmon have established themselves in Pacific Northwest waters, says Ray Hilborn, a professor with the University of Washington's School of Aquatic and Fishery Sciences.

"This event is not that unique and so far no Atlantic salmon escapes have established self-sustaining populations or caused known damage to wild stocks," Hilborn wrote in an email. "This isn't to say it is not a concern, nor that we shouldn't carefully consider whether we want salmon aquaculture in this region, but to call this a disaster is a stretch."

Researchers say, typically, farmed Atlantic salmon don't survive well in the wild because they're used to being fed.

Kurt Beardslee, the director of the Wild Fish Conservancy Northwest, says he is concerned about the environmental effects of this release - and of net pens in general.

"The Atlantic salmon bring with them pollution, virus and parasite amplification, and all that harms Pacific salmon and our waters," Beardslee says.

According to a NOAA Fisheries report, escaped farmed salmon that carry diseases have a relatively low risk of spreading them to wild fish. This is because pathogens are already present in the water, and escapees likely won't be infectious enough to contaminate healthy wild populations. Escaped fish also aren't very fit, so they are often quickly eaten by predators.

This event is an example of issues with net pens - and should be a wake-up call, Beardslee says.

The same company, Cooke Aquaculture, is proposing a larger Atlantic salmon net pen in the Strait of Juan de Fuca. The Wild Fish Conservancy Northwest is circulating a petition opposing the proposed net pen.

Beardslee says that net pens are polluting every day, which to him is a major worry.

"It's basically a feedlot of salmon that are in a very contained area. They're all feeding at extremely high rates so they can raise them to adulthood quickly," Beardslee says. "They're producing lots of waste materials, and that waste is pollution."

This story comes to us from Northwest Public Radio and EarthFix, an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho.

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Why Are Atlantic Salmon Being Farmed In The Northwest?

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Earlier this month, a net pen broke apart near Washington state's Cypress Island. The pen held 305,000 Atlantic salmon, a non-native fish. The company that owns the pen, Cooke Aquaculture, says it is unsure exactly how many Atlantic salmon escaped, but the state estimates between 4,000 and 185,700.

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What factors influence our production and consumption of the foods you selected?

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What factors influence our production and consumption of the foods you selected?

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Low sea temperatures are a bad thing because it would result in the production of poor salmon. This is especially bad because there's been an increase in demand for salmon as well.

The link below goes into more detail about the factors that affect the production of salmon.

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