salmon

If you’ve ever bought salmon at the supermarket, you may have heard someone say that the pink colour of farmed salmon is “artificial.” It is one of the most common misconceptions surrounding aquaculture and often leads consumers to question the quality and safety of farmed fish.

The reality is quite different. The distinctive colour of salmon comes from a natural pigment called astaxanthin, whether the fish grows in the wild or on a farm.

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Nature gives salmon its colour

Unlike many fish species, salmon do not naturally produce the pink-orange colour found in their flesh. Instead, they obtain it through their diet.

Wild salmon feed on small crustaceans such as krill and shrimp, along with other organisms that consume algae. These organisms contain astaxanthin, a naturally occurring carotenoid responsible for the red, orange and pink colours seen throughout marine ecosystems.

As salmon accumulate astaxanthin in their muscles, their flesh gradually develops the familiar pink colour that consumers associate with the species.

Without this natural pigment, both wild and farmed salmon would have pale, almost grey flesh.

Farmed salmon receive the same natural pigment

Farmed salmon do not have access to large quantities of wild crustaceans, so aquaculture nutritionists include astaxanthin in specially formulated feeds.

This is not done simply for appearance. Astaxanthin is an important nutrient that also acts as a powerful antioxidant, contributing to fish health, growth, reproduction and resistance to stress.

The astaxanthin used in aquaculture is carefully controlled and approved for use in fish feed under strict food safety regulations. It can be produced from natural sources, such as algae and yeast, or through safe industrial processes that produce the same molecule found in nature.

In other words, the pigment added to aquaculture feed is chemically identical to the astaxanthin that wild salmon obtain from their natural diet.

Colour does not mean lower quality

The presence of astaxanthin does not make farmed salmon less healthy or less natural.

In fact, farmed salmon remains an excellent source of:

  • High-quality protein
  • Omega-3 fatty acids (EPA and DHA)
  • Vitamin D
  • Vitamin B12
  • Selenium
  • Essential minerals

Its nutritional value depends primarily on the quality of the feed and farming practices—not on whether the colour comes from wild crustaceans or a carefully balanced diet.

Sustainable aquaculture combines science and nature

Modern aquaculture is built on decades of research into fish nutrition, animal welfare and environmental sustainability. Fish feeds are continuously improved to provide optimal nutrition while reducing dependence on wild fish resources and increasing the use of sustainable ingredients.

Providing astaxanthin is simply one example of how aquaculture replicates the natural nutritional pathways found in wild ecosystems while ensuring healthy fish and high-quality seafood for consumers.

As aquaculture continues to innovate, it plays an increasingly important role in supplying nutritious seafood to a growing global population while supporting more sustainable food production systems.

Looking beyond the myths

Misconceptions about farmed salmon often arise because people are unfamiliar with how aquaculture works. Understanding the science behind fish nutrition helps separate myths from facts and allows consumers to make informed choices based on evidence rather than assumptions.

The next time you see the vibrant pink colour of a salmon fillet, remember that it comes from the same natural pigment that colours wild salmon—a fascinating example of how modern aquaculture works with nature, not against it.

References

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