I have been eating salmon for many years. My taste buds cannot determine whether is was farmed or wild caught. I cannot imagine anything occurring during the process of having salmon in a confined area that would cause any disease, particularly cancer.

It might sell magazines, but it is bunk!

My husband's primary doctor is a holistic doctor (and Internist) who is really into eating the healthiest of foods possible. He has my husband on a diet that focuses on this premise to help build his immune system (which helps to keep him healthy while in remission). The first thing he told my husband was DO NOT EAT FARMED FISH ever and this article is really good at explaining some of the reasons why. Dangers of Farmed Fish Just like a lot of the beef and chicken out there, the meat of farmed fish is saturated with antibiotics.

It's great that you want to include Salmon in your diet, just make sure you only buy Salmon that is wild caught from places like Alaska. By law the origin of all fish has be to be available on the label and they always say, farmed or wild caught. Also, it will be a light pink color as opposed to the reddish pink color used to dye the farmed salmon. Costco has some Wild Caught Alaskan Salmon that is reasonably priced in it's frozen section.

Jim, There's tons of information about it available, there was even a really good article on Dateline or 60 minutes about it a few years back.

lukki, I wish your husband a boatload of healthy years and a very long life.

I'm sorry to mention but the article you linked to, on the site of "Dr Axe", isn't anything to consider authoritative. Dr. Axe is not a medical doctor, not a trained science expert (he's a chiropractor and naturopath) and as such appears to be a charlatan. Visitors to his site can buy vitamins and other beauty products available in the Shop section. Essential oils too.

There's lots of interesting information to find but not from this guy.

I love salmon too, but don't eat farmed fish.

I don't eat farmed fish, but living 15 minutes from the Pacific ocean, why would I. I realize not everyone has the buying (and fishing) opportunities that we do. If someone invited me to dinner and had purchased farmed fish, I don't mean I would refuse it, I'd politely take a small serving, thank my host, but that rarely happens and I really have no reason to eat fish that isn't wild caught. Fish that has been in fresh cold water and eaten a natural and varied diet, not fish food pellets. I rarely even eat fish that has been frozen, but do occasionally.

I find Copper River Salmon a blend of a good quality fish, and brilliant marketing. It's one of the earliest season available when everyone is hungry for fish that has not been frozen, and very high in fat reserves that its built up for its up river spawning run when some of the other species are still thin. I won't buy it when it first appears, but may when the price drops a little towards the end of its availability. In the 80s, no one bought it, it all went to canneries. It's the same fish, but now well enough known its a bit of a (tongue in cheek here) celebration, people given to having Copper River Salmon dinner parties.

I'd be surprised if many could distinguish it (other than sockeye brighter color) from fresh well handled coastal Chinook, or even a Fall ocean caught silver when its built up its fat reserves. Key is fresh, and of course not overcooked.

ETA - my Copper River comments didn't come out of the blue, it was mentioned on the thread this one is repeating ;0)