Originally Posted By: Jake Dogfish


"Farmed salmon has much higher concentrations of persistent, bioaccumulative contaminants (polychlorinated biphenyls, dioxins, and several chlorinated pesticides) than wild salmon.11 Scientists have concluded that:

"Consumption of farmed salmon at relatively low frequencies results in elevated exposure to dioxins and dioxin-like compounds with commensurate elevation in estimates of health risk."

In a global assessment of farmed salmon published in the January 2004 issue of Science, 13 persistent organic pollutants were found. Some of the most dangerous are PCBs, strongly associated with cancer, reproductive and other health problems. PCB concentrations in farmed salmon were found to be eight times higher than in wild salmon. Those contamination levels are deemed safe by the Food and Drug Administration (FDA) but not by the Environmental Protection Agency (EPA). Researchers postulated that if EPA guidelines were applied to the farmed salmon they tested, recommendations would be to restrict salmon to no more than once per month."

http://articles.mercola.com/sites/articles/archive/2015/01/03/omega-3-levels-farmed-salmon.aspx


If one were to read the actual paper in science it states that the organic pollutant levels in North American west coast farmed fish were equivalent to or lower than wild chinook and coho. They were much lower than Puget Sound resident chinook. Sockeye, chum and pinks had lower levels than farmed fish. I heard a talk by one of the leading researchers of toxins in west coast fish. Her recommendation was if you are worried about toxins in the fish you eat "think pink".