Salmon Consumption Guidelines. The EPA and the Food and Drug Administration, or FDA, recognize salmon as a low-mercury fish. Yet, the current recommendations are to consume no more than 12 ounces of low-mercury fish a week. There is no distinction made between wild and farm-raised fish. read more
Total mercury levels in the wild salmon tested were three times higher than in farmed, but total mercury intake from both types of fish was found to be lower than from many other foods. The study was funded by the Canadian fishing industry, which supplies much of the farmed salmon eaten in the United States. read more
When mercury enters aquatic resources, such as the water bodies that host wild salmon, bacteria initiate a chemical reaction that converts mercury to its toxic form, methylmercury. This is the form of mercury in wild salmon that raises health concerns. read more
Just one example; there is no research to support the statement that mercury is high in any salmon, farm-raised or wild-caught. It is in fact the opposite, with farm-raised Atlantic salmon actually being among the lowest of all salmon. read more