What's The Difference Between Wild and Farmed Salmon? | Salmon | What's Eating Dan?

[@Amahl1971]

Again, Dan, great job. My only bone of contention is the farm-raised vs. wild debate. I grew up in New England and only ever had farm-raised salmon. In my mid-30s I moved to Seattle and discovered the wild stuff. There is no comparison as far as taste goes: wild salmon has flavor that farm-raised will never have. I will never forget buying and cooking for the first time Copper River King Salmon from Alaska. It has a color and flavor leaves farm-raised Atlantic salmon in the dust.

[@kencharm2909]

There is a way to get even better salmon then Copper River, which is partially marketing hype (very effective, and partially true, marketing hype). The key is LONGGGGGGGG river! The sockeye, and more so king salmon have to fatten up and build up better muscle mass to make the long trip to their spawning grounds when they come from large, long rivers. Think Snake River sockeye, which aren't usually commercially available. If a salmon has to swim nearly 1000 miles while eating very little, it'll be a big, muscular, fatty fish right before it enters the river. That translates into GREAT eating!! Not knocking the flavor of the Copper River, btw, it tastes good. There are simply less expensive ways to get better salmon.

[@hotwhiskey]

The tease photo indicated a blind taste test, which never happened on camera. Disappointing. ...Because Dan wanted to duck the flavor comparison issue for some reason? Hm. Could have been more transparent with us about this choice.

[@dianalyman5950]

As born and raised Alaska fisherman's daughter I would like to comend you on your comment and taste.👏

[@jonslg240]

I've had both several times and honestly it's hit or miss. I live far south of Washington, though. It's very very hard to get fresh wild salmon here. Also if everyone only ate wild salmon they'd be overfished to extinction or priced at $100/lb. It's kind of like the electric car debate. If the government mandates only electric cars, there isn't enough battery materials to pull it off, the only way to pull it off is to mine everywhere in the world on overdrive at once just for the supply America would need. Which would lead to car batteries that cost 100k for only a 10 year life span, and cars costing $130-150k+ for basic cars, because the electric motors also use some materials that would be hard to get in that large of quantities that quickly.

[@hollym5873]

Video was great. Been loving this series but especially enjoyed the mix of information and a bit of humor. Great fun informative video.

[@katherinemaas6712]

Open pen farmed salmon are doing a HUGE amount of damage to wild salmon stocks where I live, due to the parasites they carry which infect the wild salmon. Most people I know who live in salmon country have stopped eating farmed salmon in order to try to protect the wild stocks. Sadly, inlanders often don't know this, and continue to buy farmed. It would be nice if people were more informed about how their eating choices are affecting the environment and the wild stocks that we all depend on.

[@jingyun4323]

Where do u live?

[@jeffreyjadav9493]

If I want salmon do I have an environmental sensible choice? Did you stop eating salmon entirely?

[@christopherperrote7780]

@@jeffreyjadav9493 only eat wild salmon when it's in season.

[@ec8248]

@@jeffreyjadav9493 Only wild or just stop eating it for now

[@tamhewitt-baker5602]

I was hoping he talk more about the environmental impact too. In Scotland this is a scandalous industry that undermines an otherwise Eco-friendly forward looking government.

[@blkwheeler32]

I learn something new every time I watch this series.

[@BronzeManul]

I LOVE this series. Loads of interesting facts combined with Dan's tips for a specific bit of food!

[@rachelicaza6182]

Thanks for making sure this video has captions. Captions are important for people with limited English skills AND the Deaf. Thanks!

[@jerrymiller2367]

AND for people who can't clearly hear the voice track.

[@AWWx2]

I love Dan's videos about cooking, food, and all the facts he can give us in just a few minutes.

[@Fly1ngHawaiian]

Keep this up Dan! Could you link to your salsa verde recipe?! Salmon sounds amazing right now.

[@AmericasTestKitchen]

Thanks for watching! Here you go: www.cooksillustrated.com/recipes/86-salsa-verde?sqn=qtZB20o2FWPEq7wPjvD0R1XMglSua3c1jAYkfITjIdM%3D%0A

[@lynnadames9526]

I'm so elated that I have recently found "What's Eating Dan?" I have learned so much in the past few days ABOUT EVERYTHING EDIBLE.

[@victorbenner539]

Dan, as I said on the first of this series, we'll done. Living in the "Great Pacific Northwest " the southwest part of Washington State and with only a 8 minute walk to the river to catch my own salmon I do have a few things to say about this subject. You did show a chart showing the different fat contents of some salmon, but not all. Even amongst the Chinook there are different levels of fat content. The best of witch is spring Chinook, and it would be all but impossible for most people to buy them. It is the most coveted salmon there is. However, the sockeye salmon is a close 2nd place and you did mention it. I find it to have a subtle nut flavor, very nice. And it's important to remember that almost all farm raised salmon in the world are Atlantic salmon, not a true salmon ( true salmon die after spawning, Atlantic salmon don't necessarily die,true fact ) So it's not a fair comparison. So Dan, if you would like to see what truly great salmon taste like, you might consider making it out here sometime in the fall next year. I'm already booked this year but it would be fun to show someone from ATK how to catch and properly grill,smoke,etc. fresh caught Pacific salmon. Looking forward to your next episode.

[@NychelleStephens]

I love everything food. This video includes science! My other obession. The combo is makes for a good series Shout out to the video editor.

[@CyberwizardProductions]

you, sir, have the BEST food channel on youtube. Keep making content.

[@paulsmith9341]

I love crispy salmon skin! I'm really happy when I see it on the menu at a sushi restaurant.

[@randomgirll3123]

I love how this show is primarily a science show with a little food prep and recommendation thrown in at the end.

[@etherdog]

Dan, it might have been useful to address the Omega 3/Omega 6 fatty acid ratios in wild v farmed salmon, and fish in general. Otherwise, spot on!

[@redsun2001]

Love the video. Was hoping to hear more honestly. Like differences when its smoked or differences as sashimi

[@loganebeling9023]

Absolutely incredible series, I feel like it’s going to take off. Has all the good *ingredients*, science, food, trivia. Love it

[@mathyoo63]

Your subtle sense of humor, great sense of timing, combined with your knowledge of food and cooking, make this series fantastic. Dare I say you are head and shoulders above CK, and more relatable to watch.

[@mathyoo63]

Also good to know you actually ate cheese balls and drank Mountain Dew, at one point in your life.

[@jerrymiller2367]

@@mathyoo63 Isn't that amazing? I think every adolescent went through a period like that.

[@ralphhooker6019]

I always like to hear What's Eating Dan. Thanks Dan!

[@jojojaykay]

Damn this could be a really great series. Definitely keep these going.

[@jessstuart7495]

I've been cooking wild-salmon and farm-raised salmon the same way (in a skillet with melted butter) for years. I'll try turning the heat down a little for the wild salmon. Good Tip!

[@watrgrl2]

Nice video Dan, but you left out one of the most important comparisons; the differences in flavor! I’m somewhat biased due to growing up in the Pacific Northwest and having fresh wild salmon being so plentiful. We like it grilled on a cedar or alder plank over hardwood coals. A bit of butter, lemon and Dill, some walla walla sweet onions and you have perfection! A little smoked red pepper hollandaise drizzle over the top, some fresh grilled asparagus, garlic mashed potatoes and thats a glimpse of heaven!

[@georgetaylor1063]

Finally, I found great help. No cupcake wars or supermarket races, just real cooking education .

[@ElliottHinds]

Whenever I read the title I think, "What's eating Dan? A shark! It's a shark this week! Watch out, Dan!!!" But seriously, great show as always!

[@jenniferr2057]

DAN: guy most likely to be People Magazine's sexiest man. Nerd edition. Love what you teach us.

[@Lakym97]

I had a similar summer with nutty bars and orange soda. Great video, Dan & team.

[@kevinstav4757]

Hey Dan,realy like your videos and agree with most of the comments regarding farmed salmon ,being from Vancouver island surrounded by salmon that we can fish wild salmon year around. One thing I wanted to add is there are white meat salmon also.Chinook or King salmon have a strain called "snowballs" thats only what I know them as. They are a white meat salmon , the meat is a real pale pink color when raw but turns white when cooked. I believe the oil content is much higher also.

[@jerrymiller2367]

Dan, I was a Dew-drinker at that age too! For me it was Mountain Dew with slices of bread wadded up so all the air was pressed out. Sometimes half a head of lettuce with plenty of salt too. Satisfying. Without realizing it, we were probably replenishing our electrolytes, carbohydrates and water while not needing much protein in those adolescent "topping up" meals.

[@joshuafranco1570]

Dan was already a hottie but the fact that he likes Mt. Dew and cheez balls just tuned the dial up to 11! Lol. 😁

[@billycarroll9153]

Totally !!!!!

[@OGKenG]

I just discovered this series. Good job, Dan. Thanks.

[@tarjei99]

In Norway, Salmon is traditionally eaten cooked and chilled over night with whipped sour cream and cucumber salad ( sliced cucumber in a vinaigrette). In our family fried salmon will be served with a milk sauce cooked in the pan after the salmon. And shredded carrots. The milk sauce can be any variation of whole milk, condensed milk and double cream with a flour roux.

[@arn68]

i already love this series, but I’ll admit that Dan in a blindfold was what got me to click on this particular video 😉

[@ibdavidc]

No cheese balls, but Cap'n Crunch and Coke was a big player for me. I noticed you didn't say the usual "farmed salmon is evil." I'm glad; living in the Seattle area, I get some really great fresh salmon. When I can get it. When I can't, Atlantic is the way to go, especially if I smoke it. (And how about a smoked salmon episode, anyway?) Great video.

[@LanceDaPsycho]

1:42 Dan is the most adorable guy ever that everyone wants as a friend.

[@pwrfl2357]

Enjoy Dan on Moth radio as well. This is a great series. Thanks!

[@shawnhampton8503]

Danish also on Moth Radio. He is a very good story teller. Funny and cute too.

[@igotloud]

Dan is my culinary spirit animal.

[@tomcondon6169]

Besides putting dye in their dog food, er fish pellets, they often dye the flesh of farmed salmon. Wild salmon is high in Omega 3 Fatty acids, where farmed salmon is rich in Omega 6 Fatty acids. Omega 3 is one of the important factors of eating salmon. Also, the fish in pens are prone to "wild-spread" disease.

[@barrymiller99]

These are gems!

[@JWAChicago]

Dan is awesome

[@MelanieAt]

You like Monty Python, are a food nerd and always give great advice. Perfection.

[@13bm90]

Awesome videos. Great channel.

[@bubbza5221]

Wait Dan. I’m deceased. That was too cute when he said spooky x-x

[@BRyeEUC]

I love these new video series by ATC.

[@brendaf1033]

great series. Now I need salmon

[@MIZZJ3SKA]

When I was very young, my father worked on a fish farm/conservation which raised farmed salmon. They had to consistently give the salmon a lot of antibiotics, or they would get very sick (I think they had to do it individually, possibly in a shot). That was on top of their food to make their meat that unnatural bright pink. Very fortunate to have access to wild salmon, halibut and other traditional foods.

[@slawter1342]

Nice format, easy to digest.

[@josephnicholson2593]

In my experience as a personal chef who is deathly allergic to fish, New Zealand farmed far outstrips Atlantic farmed, though the cost may be prohibitive

[@smexyapman]

quite intriguing

[@BillAndersonNS]

Well done, Dan.

[@paigekrome1141]

The summer between 8th and 9th for me was Mac & cheese and Pepsi. I guess processed cheese and soda is a rite of passage.

[@tomim7187]

Mom did not approve of cheese balls... 😢 Oh, the things I missed out on. GREAT VIDEO. Learned a lot. Thanks.

[@FloraM44]

Hahah that sounds like something I would've (still) wanted to do as a kid. Great video. Learned a bunch and hopefully now have some tips to spot farmed salmon being marketed as wild salmon (happens here so far from the ocean)

[@thaitichi]

Fantastic series!

[@YatriTrivedi]

I enjoy my salmon and tuna very rare. One of the things I often find conflicting information on is the safety of eating this way. Is there any difference in, say, parasitic activity between wild vs farm raised salmon?

[@madthumbs1564]

My research indicated that you want to avoid eating raw fresh water fish and have saltwater fish frozen for about 2 days before thawing and consuming. Salmon could be either though, so I'm interested to see the response on this.

[@victorbenner539]

I eat a lot of salmon. I believe most people over cook fish,especially salmon. Sea food should normally be cooked hot and fast but ESPECIALLY not over cooked. A good example is shrimp. Most people now know shrimp need only a couple of minutes and they are done. We learn how to cook when we were kids doing hot dogs and hamburgers. Those proteins come from warm blooded animals, sea food is cold blooded, totally different. Now don't get me wrong, I'm not into sushi, I like my meats cooked but sea food takes less cooking to be done. I apologize, I'm repeating myself a bit. So to the salmon ( and the tuna is similar. Watch for the fish to start to flake with a fork. If it is flaking to the center your good. But you need to stay on top of it. I believe it's perfect when the center is just barely getting flaky but the color of the salmon looks maybe not quite done. And remember it's going to continue to cook even after you pull it off the grill. And I don't flip salmon anymore. On the grill crank the heat up. Using briquettes on a Weber kettle I will hold my hand about 1 inch from the grill,if I can hold my hand for more then 1 second it's not hot enough. Leave the skin on, it will protect the flesh and keep the fish from falling through the grill. When the salmon is done just place the edge of the spatula right at the point where the skin and meat comes together and it will slide in nicely, lifting the fish. For a big,thick shouldered piece of Chinook salmon it will take approximately 8 to 10 minutes. For most other salmon it will take approximately 6 to 8 min. Just be ready with a fork to check the meat. I hope that helps answer your question and again I apologize for the less then we'll put together reply. Actually I just got home from work and thought I would help while making dinner so I gotta go,good luck.

[@morehn]

I could tell you that because I spoke to someone in the kosher food certification business and asked him about this. Keep in mind, orthodox Jews are extremely strict about not eating insects in their food, including flour, vegetables, fruits, and fish. He told me that baby salmon will have a problem of insects on the outside of the fish that may be with the scales. Farmed, fully grown salmon has the same problem on the outside. However, wild salmon has a problem of parasites in the flesh and that's why the agency he works for does not allow kosher fish stores under their certification to carry wild salmon.

[@IAmNotYourProblem]

Sushi is ran tuna and salmon, but they are mostly farmed because it restricts their access to parasites and harmful bacteria.

[@acninee]

@@IAmNotYourProblem My Japanese friends tell me you have to eat the wasabi. The wasabi is supposed to kill any parasites or bacteria in the raw fish. I don't know if this has any scientific merit at all.

[@natepagel]

But which do you recommend? Also, does one taste better?

[@kevinburke4197]

Great video series! Don't change a thing. Perfect balance of facts and informative entertainment. And don't get me started again on Cheez-Its or Cheetos with soda 😉, that was certainly a tough habit to break.

[@ffbarnette]

I got a meat themometer a few years ago and I have been cooking it to 145. I thought that was a great improvement from what I was doing it makes me wonder what 125 will be like.

[@ChEiPs]

*_Brilliant!_*

[@KJ4RMZ]

How long at 125 did you cook sous vide? How did you prevent the buildup of albumin on the fillets?

[@10ashagirl]

Loved this video!

[@tomc.6073]

Well done Dan. cheers,

[@JNOPC01]

Love salmon and the way you like too 🥰

[@francispua9803]

Which is healthier to eat, consume farmed salmon or wild salmon? Coz I eat wild salmon fillets.

[@stephenrosenfeld833]

Woah! You're comparing farmed Atlantic salmon to wild Pacific salmon. Totally different species! Atlantic salmon do not die after spawning but return to the ocean and repeat the cycle (check out the difference between grilse and salmon). I live in New Brunswick, Canada and at one time 1/3 of all the wild Atlantic salmon in North America lived in our Miramichi River. Sadly, the numbers are down 90% in the last thirty years, but it wasn't that long ago that we were allowed to keep Atlantic salmon for the table. Now that was a good tasting fish!

[@dankuchar6821]

Squirt and passion fruit juice! Even better than Mountain Dew. But cheese balls, they're hard to beat.

[@stillwurdy1854]

This is probably way to involved of a question but does how the fish is farmed affect the taste since people are adverse to the words farmed fish. On land or open ocean pens etc.

[@charleswoods9469]

Which is more sustainable?

[@georgeberry1959]

This is top quality content

[@whiteseahorse]

Alright Dan, we need to have a serious talk. Specifically, we need to talk about the following statement "Fat provides flavor..." (approx.1:37 in the video above). Now, here is the problem...in the "Does Fattier Meat Need More Salt?" video, you stated that "[F]at has a dulling effect on taste" (approx.1:50 in that video). So which is it? Does fat add flavor or depress flavor? BTW, this is great content...I look forward to watching more!

[@mork00001]

What is that called with the boil and bag Salmon ?

[@Beth_Amphetamine]

RAM is a cooking method called sous vide. You seal a cut of meat in a bag with some herbs or butter and cooking in the water slowly so that the meat is marinated in its own cooking juices. Never tried it but I wish I could lol

[@matthines41]

Yes I like the video and I just was at a gas station and they were selling planters can cheeseballs a throwback style I couldn’t help myself and I bought a can for almost 4 dollars but they were delicious just to have them the old-fashioned way 😃

[@peterkizer6163]

Damn you! Here I am, in the midst of a 72-hr fast and I see your take on my Number One Most Favorite Food. Seriously, let me say that I NEVER buy any farmed seafood. I appreciate that humans must eat and farmed seafood might go a long way to sustaining the human race, but I can choose, and so I do. And, living in the Pacific NW, I have almost unlimited access to fresh "real" salmon (in season, like right now). As to the accompanying wine, any recommendation more specific than "white"? And, it was nice to read Amahl1971's comments on the difference in taste between farmed and wild (altho, the salmon he had in New England was not, technically, salmon - i.e., so-called Atlantic salmon is not the same fish as Pacific salmon). Love the series.

[@slaterstanton897]

The difference is that farmed salmon is causing wild salmon to go extinct

[@b3utube273]

Hi Dan. Good job. What is your opinion that farmed salmon is dangerous and bad for us? Has that changed with the progress of salmon farming?

[@weggles]

Love the dolly zoom, reminded me of Jaws.

[@Exciteduser]

Either lower the music volume or increase the voice volume. Dan's voice rises & falls in intensity & he's hard to hear at times.

[@matlit1859]

What's Keta salmon? It appears to be the cheapest wild salmon at the store, but I didn't see it on your chart. It also looks a little strange.

[@LeonardGr]

What about gravlax and some raw salmons on sushi?

[@kathyl6677]

Is there a great difference of which is healthier for us humans?

[@edieboudreau9637]

Nice.

[@philipb2134]

Atlantic salmon (salmo salar) do not necessarily die after spawning, as do Pacific salmon (oncorhyncus spp,) Most farmed salmon are genus salmo; most wild salmon are genus oncorhyncus.

[@Atheenah]

I wish this video addressed the difference between farmed salmon swimming in its own concentrated waste and wild caught. I never buy farm raised.

[@NBK1122]

Which is better for lox? I don't like cooked salmon

[@wotan10950]

N.B. Kristjansson I’ve used both varieties for lox. They seemed to taste the same. The first time, I gave it to my wife (now my ex-wife) to try, just in case! But it was fine.

[@madthumbs1564]

The skin might be better cooked, but I agree the flesh shouldn't be cooked.

[@firstlast446]

People talk a lot about the flavor and texture differences between wild and farmed salmon but I've always wondered about the sustainability aspect, are wild salmon overfished and should people tend towards farmed salmon as an alternative?

[@PJ_the_tortie]

DSSCRA Acont I would check to see what farm raised salmon does to the environment.

[@madthumbs1564]

My concern which I haven't seen brought up yet is the diet farm raised are fed. When I had Lupus symptoms and cut Soy out of my diet; I had Fibromyalgia symptoms (half the symptoms). I believe it was actually silicon reactive disorder (self diagnosed). I don't want to consume salmon that was fed soy. I believe the reason women are more likely to develop Lupus is because soy is marketed toward women, is in make - up, and they're more likely to tan.

[@jerrymiller2367]

@@PJ_the_tortie And what does harvesting WILD salmon stocks do to the environment? Just like with cattle, pigs and chickens, if we had to rely on the wild populations they'd be long gone and we'd be starving. Farmed salmon doesn't HAVE to be bad for the environment, it's just that if the industry uses too many chemicals, has crowded pens, improper food, etc., then farmed won't be as good as wild and the environment will suffer. I don't know how bad salmon farms really are; probably some are better than others. But at least we have salmon.

[@jbhann]

Jerry Miller ...a bit over dramatic with the whole starving part. There’s plenty of other foods out there to fill up the plates.

[@musoangelo]

What's in the salsa verde?

[@mollybaumbarger8331]

What kind of white wine?

[@elizabethshaw734]

Oh and I also eat Scottish smoked salmon.

[@cristrivera]

Great video, my favorite snack were the doritos and malta for drinking 😎

[@ragzard]

Yes, I did like the video a lot. Yes I learned some things. No, I not often had cheese balls or other salty snacks. Great video, Dan! =D

[@ferociousmaliciousghost]

2:45 So, you can make purple salmon?

[@davidweddle4923]

Are wild salmon healthier to eat than farmed salmon?

[@JoeyFallas]

Dan, in my opinion, you should have discussed the nutritional content of both versions of the salmon. Would you recommend consuming one over the other on a a regular basis?

[@graham1034]

I love eating seafood, salmon in particular. But it has gotten to a point that I can't ethically eat most seafood. Many fish stocks are being unsustainably harvested, farmed species are causing environmental damage, international fishing fleets are destroying the ocean floor, bycatch is harming other species, etc. I'll still eat sushi a couple times a year (far fewer than the once a week I used to year ago) but that's about it.

[@daltonriser1125]

oh jesus cheese ball and mtn dew there ar some weekends where that is still me i don't think ive fully otgrown that teenage time

[@whyyyy5725]

0:23 whats wrong with his lip??? ones you sse it you cannot "unsee" it

[@wotan10950]

Great video about salmon. The cheese balls and Mountain Dew, not so much!

[@SkyreeXScalabar]

This makes me want sushi salmon

[@buddy77587]

Cool What an education!

[@alexhurst3986]

Monty Python and Cheeseballs. Perfection.

[@jackpast]

Shouldn’’t this be called “What’s Dan Eating?” Great video...love the series.