About Our Smoked Salmon Learn about Sullivan Harbor Farm Salmon
To see how our award winning smoked salmon is made, click on the play button on the video below.
Egg to Plate - Watch a slide show that illustrates the entire process of how we bring our ocean raised salmon to you.
Our salmon are proudly ocean farmed. This way of raising salmon has, until recently, received a bad reputation. Ocean farmed salmon are actually very beneficial to the environment and your nutrition. The following list has been taken from Salmon Facts (http://www.salmonfacts.org) which illustrates a few of the benefits of farm raised salmon.
Benefits of Farm Raised Salmon
While all types of agriculture have an effect on their surrounding environment, the effects of aquaculture are the lowest of any large-scale food production process
Salmon ocean farming techniques aid in the enhancement of wild salmon hatcheries, which release tens of millions of fish into the wild each year
Farming ocean sites occupy a small portion of the coastal zone areas in which they are located, but return a significant economic benefit to their respective regions
The Food and Drug Administration and the Canadian Food Inspection Agency continuously monitor salmon quality during the production and processing steps
PCB limits in ocean-farmed salmon are almost equal to those found in wild salmon, and well below Food and Drug Administration (FDA) limits (about 1/200)
A study conducted by the Institute of Medicine rates ocean farmed salmon as the lowest in mercury of all fish tested and the highest in heart healthy omega-3 fatty acids
Unlike most farmed animals, there are absolutely no hormones used in the production of farmed salmon.
How green is your salmon, an article by James Lawrence
Breaking bread in our home can be an adventure, with three daughters in a constant state of nutritional and environmental flux. They have meandered through the various phases of whole-foodism and vegetarianism, trending lately toward “sometimes-chicken-but-never-red meat” and mindful omnivorism. They have always loved seafood.
The challenge in cooking for this family is treading softly among a gang of card-carrying environmentalists, their wallets stuffed with seafood guides from the Monterey Bay Aquarium and the Blue Ocean Institute. Lately, anything aquacultured has been getting very suspicious looks or salmon and the little cards come fluttering out.
Sadly, however, the world's days of counting on an affordable, abundant supply of wild fish from the ocean are fast vanishing. The U.N. estimates that 60 percent of the earth's marine life is already over fished. Ninety percent of the stocks of large ocean fish—sharks, swordfish and others—may be gone already.
The reality is that humans are building a population that cannot live on wild fisheries anymore than it could hope to survive on wild soybeans. Like it or not, we will have to count on aquaculturists if we care to east fish. Without fish farming, we would already be facing an alarming scarcity of seafood choices and protein shortages in many developing countries.
Still, for many environmentalist and food activists, aquaculturists are the demons du jour, especially those farming salmon and thus purportedly purveying PCBs and despoiling the oceans. (See pages 22-29 in this issue.) We sat down for lunch recently with one of these “villains,” to hear a fish farmer's side of the story.
“I was a Cousteau kid,” says Sebastian Belle, executive director of the Maine Aquaculture Association. “I grew up loving fishing and watching fish. As soon as I could, I shipped out as a deckie on a lobster boat.
“It is a great personal irony for me now to be in the position of being the villain after getting into aquaculture because I believed it could help reduce the rape-and-pillage fishing that is going on in the world.”
Belle says his own interest in aquaculture came out of the revulsion he felt after partnering, in the 1970s, with a Long Island lobsterman and helping to decimate, legally, a “virgin” lobster population discovered 150 miles offshore on the edge of the continental shelf. “I saw firsthand what overfishing can do. Aquaculture, to me, looked like a much more attractive way to manage resources.”
Belle has since racked an impressive array of salt-encrusted hats in his closet: taking degrees in fisheries biology and agriculture economics, working with salmon farming's pioneers in Norway, helping the New England Aquarium identify “Charismatic mega-fauna,” and serving as a marine natural resources advisor to the state of Maine. He is flummoxed be assertions that fish farming is a menace to health and the environment.
He argues that fish farming is evolving at warp speed worldwide, getting better at formulating new, cleaner sources of feed, protecting local habitats and creating escape-resistant cages. Aquaculture, he argues with passion, can help restore beleaguered wild stocks and take pressure off over fished species. A farmed salmon, he says, can be raised on less than a tenth the ocean protein it takes to grow a wild fish—one refutation to claims that aquaculture is an inefficient drain on resources.
“I believe people are going to see us as one of the cleanest, best sources of healthy seafood in the future,” says Belle. “I am the first to admit that we have made mistakes. There are both good and bad fish farmers, but we are working hard to establish very high standards of husbandry.”
Belle's says Maine water farmers are already producing premier-quality oysters, mussels, clams, and salmon, with cod, haddock and even Atlantic halibut soon to come.
If these be the villains, we surely need more of them.