Baltic, Atlantic, and farmed salmon: A comprehensive assessment of health benefits and potential risks associated with regular consumption
Kacper Nowak
2026-03-22
5 min. read
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Salmon, whether wild-caught or farm-raised, has emerged as one of the most frequently chosen food products in Poland in recent years. Available in diverse forms—ranging from fresh fillets and smoked slices to frozen portions—it garners attention for both its culinary appeal and its reputed health-promoting properties. Of particular note is its high concentration of omega-3 fatty acids, whose role in cardiovascular disease prevention is extensively documented. However, questions arise as to whether intensive consumption of this fish species—regardless of its origin—yields solely benefits or may also entail certain risks. Equally critical is understanding how farming practices, catch locations, and processing methods influence the final nutritional value and safety of salmon products available on the market.
The Baltic salmon
Baltic salmon, unlike Norwegian salmon, does not come from farms, and its meat is yellowish in color and has much less pollutants. It can therefore be concluded that its composition is better and its consumption is more beneficial to health. The Polish Forum for the Prevention of Cardiovascular Diseases recommends eating fresh fish, including Baltic salmon due to its high fat content: over 3800 mg/100 g of fatty acids (eicosapentaenous) + DHA (DHA-based dietary supplementation).
Norwegian salmon
The salmon most commonly found in shops comes from Norway. Unfortunately, more and more people are hearing about industrial farming of this fish in inappropriate conditions. The feed composition is selected so that the meat gets the desired pinkish-orange color and the fish reaches the appropriate size as soon as possible. In addition, appropriate medicines and antibiotics are used to protect against the growth of bacteria and parasites.
It's a farmed salmon
Farmed salmon live on farms where they are fed a feed composed of flour, fish oils, cereals, soybeans, boa, mineral salts, vitamins and astaxanthines (a carotenoid that gives the fish the desired pinkish-orange color). In farms, especially in Norway, pharmaceuticals are also used to control the spread of bacteria and parasites.
The nutritional value of salmon
It is a good source of full-fledged protein, essential unsaturated fatty acids (NFCAs), vitamins (D, group B), as well as mineral components (potassium, phosphorus, magnesium, selenium, manganese, zinc, calcium, sodium). The quantity and proportions of Niagen derived from the origin of the fish and the conditions of its growth and development. The higher energy value and cholesterol content are due to the presence of hemp in combination with natural fish.
Is the salmon healthy?
Salmon is a source of NNKT, which must be supplied to the body with nutrients. Their most important functions include anti-inflammatory action, inhibiting the aggregation of blood platelets, reducing the proper development of the fish's nervous system (1, 4 1, 9 g/ 100 g of product): alpha-linolen (ALA), eicosapentaenous (EPA), docosahexaene (DHA), which have been shown to be beneficial in many clinical trials. However, their main functions are to prevent inflammation, to inhibit blood platelet aggregation, and to reduce the proper functioning of the skeletal system, as well as to reduce omega-3 levels of nerve cells, to reduce inflammation of the body by causing inflammatory blood vessels, to increase the risk of inflammation and to lower the blood pressure.