Test farmed salmon better than wild salmon

Stiftung Warentest checks the quality of salmon fillets

22.11.2012

Breeding salmon qualitatively better than wild salmon. Stiftung Warentest has tested 25 salmon fillets in a recent study and found that salmon from fish farms fare better than wild salmon - at least for frozen foods. In general, the quality of fresh salmon from the fish counter is higher than that of frozen products, according to another study.

Since Norwegian and Chilean farmers breed salmon in large numbers, is the popular food fish „also for small money at the discount store“ to have, reports the Stiftung Warentest. The auditors have now addressed the question of whether favorable salmon from aquaculture can compete qualitatively with wild salmon. 25 salmon fillets were tested for this purpose. In a further investigation, the Stiftung Warentest also carried out an evaluation of the production conditions as well as the animal and environmental protection of the manufacturers.

Salmon fillets in the test
In the test of 25 salmon fillets - four fresh and 16 frozen of farmed salmon and five frozen wild salmon. - was initially a „sensory assessment“ in the „five trained examiners appearance and smell in the raw state“ of the fish, according to the statement of the Foundation. In addition, appearance, smell, taste and mouthfeel were tested after a water bath preparation in the cooking bag. The sensory evaluation was included in the overall evaluation of salmon fillets at 50 percent. In addition, the microbiological quality or the germ load and pollution of the fish was considered as well as the contained concentration of roundworms (nematodes). The packaging and declaration formed another evaluation criterion for the testers.

Fresh fish with the best quality
According to the Stiftung Warentest, fresh salmon fillet from the fish counter scored particularly well in the relevant sensory assessment. Only the fresh fish could convince the testers completely by taste, smell and consistency. In the case of frozen fillets, Stiftung Warentest, on the other hand, noted considerable fluctuations in the taste quality. Only two of the 21 products tested were tested „sensory immaculate“. Among other things, the testers have found, among other things, a strong fishy taste. After all, six of the 16 examined samples of frozen farmed salmon could at least keep up with the quality of the fresh fish from the fish counter, according to Stiftung Warentest. In the enzymatic study, the investigators also found that the fresh fish was actually fresh and not frozen and then thawed again. The declaration had also voted continuously in the wild salmon, which is detectable by means of color pigments that are taken from wild salmon with crustaceans, which occur only in the open sea, report the testers.

No hazardous pollutant or germ contamination
As part of the pollutant investigation, the testers of the Stiftung Warentest examined the concentration of lead, cadmium, mercury, organochlorine pesticides, antibiotics ,. Chloramphenicol, avermectins and triphenylmethane dyes in the salmon fillets. In doing so, they were not able to detect any serious pollution of the fish - regardless of whether game or farmed salmon, fresh or frozen fish. However, prove the negative antibiotic test „not that the salmon never got medication, they could only have broken down“, explained the Stiftung Warentest. According to the Foundation, the microbiological quality of the salmon fillets was also harmless. Only two of the examined samples showed an increased load with non-pathological germs. The total germ count, the load with „Salmonella, L. monocytogenes, staphylococci, E. coli, enterobacteria and pseudomonads“. In addition, the testers controlled the contamination of fresh fish with lactobacilli, molds and yeasts. In another study, the load of the fish was recorded with roundworms, with wild salmon significantly worse than the farmed salmon. Wild salmon from the Pacific almost always contained nematodes. However, the threadworms die as soon as the fish is salted, frozen or roasted.

Also discounter salmon with good quality
Overall, in the current study qualitatively cut the rather expensive fresh salmon from the freshness paradise best. Close behind the salmon fillet from the fish counter at Karstadt delicatessen. However, both manufacturers did not provide information on the production conditions or the animal and environmental protection. Taking these aspects into account, the Stiftung Warentest sees the manufacturer Deutsche See at the top. Only this combines good quality with a high degree of ecological and social responsibility. However, the quality of the frozen fillets from Lidl and Costa at € 2.89 for two fillets was just as good. The fact that the wild salmon tasting and sensory on average was rated significantly worse, the testers mainly due to the special processing conditions. For example, the salmon are usually gutted directly after the catch on board the ships, then transported frozen to China and processed there. The farmed salmon, on the other hand, are only deep-frozen in the cutting plant and previously only kept on ice.

Health-promoting effect of omega-3 fatty acids in salmon
Salmon is not only appreciated as food fish, but also because of the health-promoting effect of omega-3 fatty acids. These unsaturated fatty acids are attributed, inter alia, a preventive effect on cardiovascular diseases. They are designed to counteract high blood pressure and reduce the risk of heart attack. Also, the omega-3 fatty acids allegedly reduce the likelihood of neurodegenerative disease such as Alzheimer's or dementia. From health aspects, therefore, an increased salmon consumption is definitely recommended. (Fp)

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