Eat Farmed Salmon? Eating Flesh Eating Bacteria Too?
B. McPherson
Are you one to buy and eat farmed Atlantic salmon? You know,
the kind that you can buy in nearly every supermarket and Costco? It comes with
a lower price tag than our diminishing stocks of wild salmon. You may get a
bonus with the farmed fish – a parasite that can turn fish flesh into mush.
When farmed salmon first hit the supermarket coolers, some
people remarked on the cheapness of it while others turned their noses up
saying that the flesh was “too soft”. It was speculated that the fish didn’t get
enough exercise to develop firm muscles. Then a nasty little secret started to
leak out. Some farmed salmon contained a bacterium that turned the flesh to
mush. Now, due to a local TV station doing some undercover reporting, it’s no
longer an industry secret.
The bacterium is Kudoa thyrsites and it has been
described as rather like a time bomb that affects the farmed salmon flesh after
the fish has been killed and cut up for sale. This is, of course, different
from the viral infection of farmed Atlantic salmon that forced the destruction of
millions of fish off the British Columbia coast earlier this summer. This
infection is not well understood, but was investigated by the federal
biological station as early as 1994 due to its economic impact on the fish
farming industry.
Alexandra Morton who has been a tireless campaigner opposing
the industrialization of open net fish farms on the coast due to the danger
they pose to the wild salmon and other residents of the ocean has led a
campaign to force supermarkets to disclose that the product they are selling
may be diseased.
“Chief Chamberlin concluded “The general public needs to put down their fish farmed sashimi and question both industry and government about what chemical treatments and antibiotics were used to treat that piece of fish farmed salmon to ward off parasites and keep viruses at bay.”
Of course it’s up to consumers to decide what they want to
eat and to feed their children. A parent may find that the low price of farmed
salmon carries a high price tag in health effects. The salmon farming industry
routinely doses their fish with chemicals to keep the crowded fish alive. That
lovely pink colour of the flesh may well be the red dye in the fish food.
Myself, I’ll become a vegetarian before eating that muck.
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