• The life cycle of wild salmon ensures that it not only passes healthy nutrients and minerals back into the streams and the oceans it lives and feeds in, it also passes those same healthy nutrients to you when you eat it.
• Low in calories and high in omega-3 essential fatty acids which comes from food or dietary supplements.
• An excellent source of niacin and vitamin B-12—just four ounces of baked or broiled salmon provides 56.7% of the daily value for niacin and 54.2% of the daily value for vitamin B-12.
• Also an excellent source of protein and a good source of selenium, phosphorous, magnesium, and vitamin B-6.

• Choice boneless filets are hand-packed, then sealed and cooked with the fish’s natural oils to bring out and preserve the rich taste.
• Wild-caught salmon has a richer flavor and healthier oils than farm-raised salmon.
• Data from the U.S. Department of Agriculture show that farmed salmon can contain 60% or more fat than wild-caught salmon—with just 16% of that fat as omega-3 fats, compared to 22-27% for wild-caught fish.
• According to one study, wild-caught salmon contains far fewer PCBs, dioxins, or other contaminants than farm-raised salmon.
• Another study showed that seven out of 10 farm-raised salmon purchased at grocery stores in Washington DC, San Francisco, and Portland were contaminated with PCBs at levels that raise health concerns.
• Safe for women who are pregnant or nursing, women who are considering becoming pregnant, and young children.
• Ideal for anyone wishing to get important omega-3 fatty acids from fish without consuming fish with high levels of mercury.

• Wild-caught in shallower ocean waters by trolling—not netting, which means certain death for all fish caught in commercial nets.
• Hand-filleted and hand-packed to meet even the most exacting standards.

• Carvalho Fisheries, maker of Wild Planet Wild-Caught King Salmon, is a “first receiver” of fish—meaning that salmon is purchased at the dock directly from the Pacific Coast fishermen who caught it.
• King salmon is fished from late March through November—from Oregon to California—to ensure the freshest and highest quality fish.
• Sockeye salmon comes directly from waters of the Pacific Northwest and Alaska and is widely sought for its rich flavor and firm, deep red flesh. 
• Plant is HACCP certified to FDA and NMFS (National Marine Fisheries Service) export standards.

• No artificial colors or dyes
• No chemical additives
• No preservatives
• No added water or flavors
• No gluten
• No casein

Nutrition Facts:

View Salmon's Nutrition Facts

Background Information:

Salmon are born in freshwater streams. Yet they spend a good deal of their lives in the ocean feeding on anchovies, sardines, smelt, and other fish, and collecting rich minerals and nutrients in the process.

Then they’ll return to the streams in which they were born—often hundreds of miles away—in order to spawn and deposit those nutrients back into the streams to enrich coastal soils.

Salmon are usually classified as either Pacific or Atlantic based on which ocean they were found in. While there’s only one species of Atlantic salmon (also called Norwegian), there are five species of Pacific salmon: Chinook (or king), sockeye (or red), coho (or silver), pink, and chum.

The colors range from silver to pink to red to orange. And some—like king and sockeye—are fattier than other species with greater amounts of heart-healthy omega-3 fatty acids.

Much of the salmon today comes from the waters off Alaska, the Pacific Northwest, eastern Canada, Norway, and Greenland. Unfortunately, all Atlantic or Norwegian salmon—and some Pacific salmon—are farm-raised, leaving you vulnerable to fewer nutrients and more toxins.

Salmon farms generally consist of multiple pens in the ocean housing up to 100,000 fish in each pen. Where wild salmon often swim a hundred miles in day, salmon in farms have really nowhere to go. These salmon are often fattier and less nutritious than those in the wild.

According to U.S. Department of Agriculture data, farmed salmon contain 60% more fat than salmon in the wild. Unfortunately, the increase in fat does not mean a corresponding increase in heart-healthy omega-3 fatty acids. Instead, the amount of omega-3 essential fatty acids in the farmed fish decreased to 16-17%! That compares to 22-27% for salmon in the wild.

In addition, farmed salmon are given feed containing both antibiotics and artificial color. Because the salmon pens have no filtration systems, the fish are essentially excreting—and living in—their wastes, creating a toxic dump that not only kills off other ocean life, but the extra fat in these farmed fish help to retain dangerous pollutants.

Findings from a study of farmed and wild Pacific salmon showed that the farmed salmon had three to 15 times more organic pollutants than their wild counterparts.

Another study showed that farmed salmon in U.S. grocery stores are likely the most PCB-contaminated protein source in our food supply, with farmed salmon having 16 times more PCBs than that of wild salmon.

The evidence is clear: eating farm-raised salmon can be dangerous to your health!

That’s why Carvalho Fisheries cans only wild salmon caught not with commercial nets, but by trolling Pacific Coast waters for the leanest, healthiest cold-water salmon. These healthy fish are hand-packed and sealed prior to cooking to preserve their natural oils and flavors. Nothing is added, not even water.

And now you, too, can benefit from nutrient-rich Wild Planet Wild-Caught Salmon from Carvalho.  Choose wild-caught king natural or smoked flavor, or wild-caught sockeye. 

Related Information:

• Mercury Contaminated Seafood: State Advisories and Other Protective Steps
• Study Finds More Toxins in Farmed than Wild Salmon
• Eating wild salmon is healthier