preservatives used on wild frozen Salmon?

July 15, 2002

I wrote to this firm that packs the whole wild Alaskan frozen Salmon; here

is the reply.

Dear Lorenzo

Thank you for your interest in our Coho salmon that is currently being sold

at Wal-Mart. There are no chemicals or additives used in the preparation of

the salmon. It is a 100% all natural wild fish that is processed in Alaska.

We hope you enjoy the salmon. It's a great value.

Sincerely,

Rick Speed, National Accounts

Seattle, WA

Lorenzo [lorenzo1]

Sunday, July 14, 2002 6:39 PM

CustomerService

Salmon

Please can you tell me if any preservative is used in packing the wild Coho

that is sold at Wal-Mart?

Thank you,

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July 16, 2002

In a message dated 7/15/02 3:34:37 PM Eastern Daylight Time,

lorenzo1 writes:

<< hank you for your interest in our Coho salmon that is currently being sold

at Wal-Mart. There are no chemicals or additives used in the preparation of

the salmon. It is a 100% all natural wild fish that is processed in Alaska.

>>

Hi Lorenzo,

I am not able to obtain the Wal-mart fish but I did buy frozen 'Wild

Salmon' at Trader Joes. The taste was awful. I would never buy it again.

How does your Walmart salmon taste?

During the summer months, fresh Alaskan silverbrite salmon is sold at the

local supermarkets. Unfortunately, the taste is not great either. It is

better than Trader Joes brand but not as good as the farmed salmon. which we

know is not healthy.

I am going to go to Wild Oats health food supermarket in Princeton, NJ

today. That store is now selling fresh wild Alaskan 'Red Sockeye' salmon. I

am going to try it. It is much more expensive than the frozen or silverbrite

but I am going to try it.

Jean

July 16, 2002

Lorenzo,

What makes you think a preservative was being used on the salmon you

inquired of?

It has been about 15 years since I was involved in the industry IN

ALASKA, but back then the frozen fish were " flash frozen. " Which

means they were put through a freezing process at -40F. degrees. I

never knew of any preservatives used on frozen fish, & regrettfully I

have far more experience in the industry than the average American.

I was even sent to Norway to learn about shore based fish processing

there.

The fish were placed in/on pans or large cookie type of stainless

steel sheets, ran through water that would provide a protective

coating when they hit that instant freeze in the ultra low temp

freezers, thus being saved from freezer burn.

Vache

July 17, 2002

In a message dated 7/16/02 6:08:10 AM Eastern Daylight Time, gemno

writes:

> During the summer months, fresh Alaskan silverbrite salmon is sold at the

> local supermarkets. Unfortunately, the taste is not great either. It is

> better than Trader Joes brand but not as good as the farmed salmon. which

> we

> know is not healthy.

I bought some Wild Coho Salmon from our local supermarket the other day and

found it to be way less greasy than the farmed salmon which is IMHO a nice

thing as that fat probably stores all kinds of nasties... I also found that I

had to prepare it differently. Whereas I usually pan-fry the farmed salmon

for quite a while, I left the wild one very rare and it was delicious. A

little too long or cooked through, though, and it is dry and papery...

Just my experience...

:-) Gabriela

July 17, 2002

It occurs to me, that, since, on the one hand, mercury and other poisons are

so prevalent in fish, and on the other hand, seafood is considered an

extremely beneficial source of various nutrients and lipids, perhaps the way

out of the dilemma, is to eat conservative amounts of the freshest and

wildest salmon you can find (say, up to 3 times a week), and develop a

routine of including higher than usual amounts of supplements, herbs, foods,

etc., that are known for their " detoxifying " powers.

We can keep each other posted on a growing list of detox substances.

Obviously, high levels of C and probably E, are part of the protocol.

It occurs to me, that though I'm almost completely disenchanted about claims

that EDTA (chelation) has much value in reversing heart disease, oral

chelation products might be useful, to defend against the contamination in

fish.

Interestingly, while some of the well known anti-fat doctors, such as Dr.

Dean Ornish, and Dr. John McDougall, advise strongly against fish

consumption, not so much because of their high fat content, but because of

the toxicity factor; you also have an increasing number of alternative and

orthodox healers and doctors, strongly advocating routine fish consumption,