FWIW (given some of the writing), the Bare Food Angel Link says, “Fortunately, even if some GM Atlantic salmon escape and make their way thousands of miles north, Atlantic salmon cannot interbreed with any of the 10 species of Pacific salmon.”
This is because Atlantic and Pacific salmon belong to different genera (genus Salmo versus genus Oncorhynchus), and have different numbers of chromosomes (PSF 2015)."
I guess mingling doesn’t always mean inter-breeding, but not according to my FIL.
@small_h, @bbqboy, Does that explain why it’s cheaper? Maybe it’s cheaper to farm Atlantic salmon off the coast if Vancouver then in pens n land.
In any case, pretty sure I like it because farmed “has three times the fat”. That sounds like me. Husband does the shopping, and he likes how the prices look, and was asking why it’s so much less than all the other choices; farmed AND wild.
Here’s something!
From NPR “Why Are Atlantic Salmon Being Farmed In The Northwest?”
"The WDFW says Atlantic salmon is a “favored species” to farm in cold marine waters because the species grows quickly and consistently, is resistant to disease, and is something people like to eat. Farmed Atlantic salmon are more docile than wild fish.
Atlantic salmon also have been bred to more “efficiently turn feed into flesh,” says Michael Rust, the science adviser for NOAA’s office of aquaculture.
What used to cost several dollars per pound to grow, worldwide, now costs about $1.25, Rust says. That makes for higher profits.
In the U.S., Washington and Maine are the two largest Atlantic salmon producing states, but they’re small beans compared to salmon farms in Canada, Norway and Chile."
Doesn’t explain why THIS brand cost less.
