<http://schema.org/articleBody>
"Chilean salmon farmers seem intent upon proving to the world just how bad farmed salmon really is.  &amp;quot;Chile used almost 350 times more antibiotics in its farmed salmon in 2008 than Norway, its chief competitor and the largest salmon producer in the world,&amp;quot; according to a story in today&amp;#039;s New York Times. That includes the use of drugs not approved in the United States, the largest market for Chilean farme   d salmon.  &amp;quot;Just because a substance is not allowed for use does not necessarily mean it poses a risk to human health,&amp;quot; the Times quoted Alicia Gallardo, the head of the aquaculture unit of the Chilean company Sernapesca, in a related story a few months ago.  Chilean salmon farmers have been struggling with a slew of disease outbreaks and infections in their fish stocks for a couple of years now. The news that they&amp;#039;ve been loading the salmon with record amounts of antibiotics came after Oceana, an oceanic environmental organization, requested the information from the Chilean Economy Ministry. To put it in perspective, Chilean salmon farmers used nearly 850,000 pounds of antibiotics in 2007, compared with Norway which used just over 1,300 pounds to raise nearly the same amount, according to Oceana. While we worry about the use of the antibiotics in our meat and milk, salmon \u2013 to which many have turned as a healthy alternative to red meat and chicken \u2013 is increasingly a less viable choice. Americans consumed more than 626 million pounds of salmon in 2004, and those numbers have continued to rise. Two thirds of that was farmed salmon. The issue? Farmed salmon has, in some cases, nearly decimated wild salmon stocks in many parts of the world. Farmed salmon is a major source of pollution. Farmed salmon escapes with alarming frequency, interbreeding with and dramatically weakening the health of wild salmon. Farmed salmon are a significant source of diseases that, until now, wild salmon have rarely had to deal with and certainly not on the scale we see today. Finally, unless farmed salmon is dyed the gorgeous pink and red color we associate with healthy stock, it&amp;#039;s actually a dismal grey color. Its flesh isn&amp;#039;t nearly as firm as that of wild stocks. In short, wild salmon is the way to go. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a37474/farmed-salmon-and-antibiotics/>