Is Bap-Certified Salmon Safe To Eat?

This white and blue mark is placed on seafood from Best Aquaculture Practices (BAP)-certified facilities to identify it as a sustainable seafood option.

In order to participate in this certification program sponsored by the Global Aquaculture Alliance, a seafood processing facility must pass an external audit, present a minimum of three months’ worth of required traceability records, and pay annual program fees based on the volume of seafood produced annually.

You may be sure that the seafood you purchase from retailers like Kroger or HEB that has this blue BAP mark was grown ethically and with no negative environmental impact.


Today, farmed salmon makes up the majority of the salmon we can consume. Early studies found that farmed salmon had higher levels of PCBs and other pollutants than some wild salmon species, like pink salmon. Follow-up research hasn’t supported this, and scientists and authorities agree that both farmed and wild salmon are healthy options for eating.

Salmon that is farmed and sold in Washington state markets is made in Chile, Canada, Maine, or Washington State. Low quantities of organic pollutants have been found in the salmon from various sources, according to studies. Contaminant levels in feed ingredients are now subject to strict regulations. Changes in the fish’s diet have reduced the contamination levels.

In accordance with the BAP certification procedure, our ocean-farmed barramundi received four-star certification in June.

One of the most thorough and well-known certification programs for guaranteeing the sustainability of aquaculture products is BAP (Best Aquaculture Practices). The BAP standards have been met across the entire system, from the feed mill to the hatchery, the farm to the processing factory, according to four-star accreditation.

Staff at SeafoodSource

The Best Aquaculture Practices (BAP) certification requirements for farmed salmon were deemed “too insufficient” by the David Suzuki Foundation and Living Oceans Society on Thursday to support any assertion of sustainability or environmental or social responsibility.

On the last day of the public comment period for the new certification criteria, which the Global Aquaculture Alliance (GAA) extended due to the volume of feedback received, environmental groups from British Columbia voice their criticism.

According to the groups, the GAA is “creating a lot of confusion” by issuing standards that the vast majority of current salmon farms will be able to comply with without making any operational changes. The standards, they added, do not address the most significant environmental and social threats brought on by net-pen salmon farming.

“The majority of the industry, according to these standards, appears to be operating at a high level of sustainability and has successfully reduced or eliminated its hazards to wild salmon and ecosystems. And that just is not true “said Jay Ritchlin, director of the David Suzuki Foundation’s freshwater and marine conservation program.

Shauna MacKinnon, sustainable seafood campaign manager at the Living Oceans Society, said: “GAA certification might help purchasers filter out the absolute worst actors from the supply chain, but it is not the same as achieving an acceptable level of sustainability.”

The GAA claims that the BAP certification criteria, which apply to hatcheries, farms, processing facilities, and feed mills, reduce the major environmental and social effects of aquaculture and take into account issues like food safety, traceability, and animal health and welfare.

The specifications for pangasius, tilapia, shrimp, and channel catfish have previously been decided upon. Rainbow trout is included in the salmon requirements, which are anticipated to be finalized this year.

In November, a draft of the certification requirements for farmed salmon was made available for public feedback.

Our Global Effects

Fish will continue to be a part of our future thanks to responsible seafood production. In 39 countries, BAP accreditation is revolutionizing the farmed fish business.

Responsible aquaculture guarantees that workers are paid fairly and are treated appropriately while also creating jobs to support local economies.

BAP works to ensure that fish will continue to be a source of protein for billions of people globally. In order to ensure that seafood may be offered for many years to come, responsible farming prevents wild fisheries from being overexploited.

On salmon, what does BAP mean?

The Global Aquaculture Alliance created the certification standard for seafood known as Best Aquaculture Practices (BAP) (GAA). It has some application to salmon aquaculture. BAP establishes criteria for food safety, the environment, social responsibility, animal welfare, and traceability. The entire production process is covered by the requirements. A BAP-certified aquaculture business should also be concerned with managing biodiversity, soil and water quality, and chemical handling. Before certification, the companies are visited by impartial inspectors.

What kind of salmon shouldn’t you eat?

Wild Alaskan salmon often have very low levels of pollutants since they spend the most of their life in open waters. Coastal and farmed salmon may have higher levels depending on the type of fish and meal they are fed. Due to elevated PCB levels, the Environmental Defense Fund labels farmed Atlantic salmon as a “Eco-Worst” option and that consumers consume no more than 2 servings per month.

What fish is BAP certified?

Best Aquaculture Practices (BAP) is a certification scheme for seafood that tackles the four main pillars of sustainability at each stage of the aquaculture production chain: environmental, social, food safety, and animal health & welfare.

Which salmon is the cleanest?

This is a complex topic in the conflict between wild and farmed animals. Both types of fish contain omega-3 fatty acids, but consuming a much of either to get the advantages could expose you to toxins that cause cancer.

These compounds are found in wild salmon because the fish swim in possibly polluted rivers. The higher PCB levels in farmed salmon come from the food they are given.

The best course of action is to limit your seafood consumption. When trying to obtain omega-3 fatty acids, try to think of seafood as simply one component of the jigsaw, suggests Zumpano. Flaxseed, chia seeds, hemp seeds, walnuts, and soy products are additional excellent sources.

The bottom line: Consuming huge amounts of salmon, whether wild or farmed, can be risky. However, most research find that wild salmon is safer when ingested in moderation.

Is fish from True North farmed?

True North Atlantic salmon fillets will give you a taste of locally sourced freshness. Our salmon is produced without the use of hormones, antibiotics, or pesticides and is grown in the cold, pure waters of the North Atlantic and the Gulf of Maine. available in organically certified by the Soil Association.

Which salmon is the mercury-richest?

The highest protein and n-3 LC-PUFA levels per serving were found in wild sockeye (on a wet weight basis). However, farmed Atlantic salmon and farmed organic salmon had the lowest mercury levels and relatively high levels of omega-3 LC-PUFA.

Where is the origin of True North Salmon?

Buying locally produced salmon is the key to getting salmon that is actually fresher and tastes better. Natural North Atlantic salmon from Maine and Canada’s east coast makes up the True North Brand. The salmon on your plate may have traveled thousands of miles from nations like Norway, Scotland, and Chile, but True North Salmon is up to a week fresher than any other salmon.

Additionally, choosing closer is more environmentally friendly. As a result of being thousands of kilometers closer, True North salmon also has a lesser carbon footprint, which is advantageous for everyone.

Due to “harvesting to order,” True North salmon is more fresh. This implies that up until the time your order is placed, the fish are swimming in the frigid, crystal-clear waters of the Atlantic Ocean. Additionally, True North daily gathers, prepares, and transports fresh Atlantic salmon, maintaining a consistent and year-round supply.

Ocean preservation has always been crucial to True North Salmon’s operations. We are committed to playing the role of environmental stewards because we recognize that what we do today will determine how we will feed future generations.

Because we are anchored in the coastal areas where we live and work, we run our business sustainably. In addition to being able to sustain our coastal way of life for future generations, we will be able to provide a steady supply of nutrient-rich seafood by maintaining the purity of our waterways.

“True North Salmon is extremely delighted to provide goods from facilities that have earned the Best Aquaculture Practices certification.” The Global Aquaculture Alliance oversees the creation of Best Aquaculture Practices (BAP) certification requirements for hatcheries, farms, processing facilities, and feed mills. BAP accreditation encourages ethical practices throughout the aquaculture business.

In the food sector, what is BAP?

Best Aquaculture Practices (BAP) certification audits allow your company to show that it is committed to supplying seafood that is both safe and sustainably sourced. For the GAA BAP certification, SGS is a recognized certifying agency.

What does MSC do to fish?

What is certification for fisheries? A fishery can demonstrate compliance with worldwide best practices for sustainable fishing by earning MSC certification. The blue MSC label on fish and seafood from certified fisheries assures consumers that what they are purchasing is sustainable.

The BAP standard is what?

The Global Aquaculture Alliance (GAA) has collaborated with stakeholders from its formation to reach as many producers as possible with the philosophy of responsible aquaculture development. They developed the thorough Best Aquaculture Practices (BAP) certification standard to do this.

The goal of BAP is to promote the best practice for aquaculture farms. It was created by specialized technical committees with input from a wide variety of stakeholders. Major retailers frequently request BAP certification from suppliers since it is one of the most thorough audits in the industry, and the standard currently encompasses a variety of farmed species, including sea bass, sea bream, trout, turbot, crab, and freshwater prawns. BAP also covers topics including employee relations, biodiversity preservation, and chemical management.

What makes it a bap?

The difficulty in ordering anything containing a bread roll outside of your bread-name bubble is therefore understandable. For instance, in my small West Yorkshire shop, if you had asked for that “teacake” without specifying “currant,” you would have received a satisfyingly warm, buttery bread roll—albeit one without fruit.

Additionally, the doughy lexicon of the sandwich shop itself occasionally reflects regional variations. Jonnie Robinson, a dialectologist and the collection’s lead curator, noted that if you visit Nottingham or Derby, you visit a cob store rather than a sandwich shop.

What people in Leeds refer to as a “scuffler” is known as a “barm” or “cob” in Lancashire and the Midlands, respectively. (Credit: Alamy/Brian Stark)

However, Dr. Laurel MacKenzie, linguist and coordinator of the aforementioned University of Manchester study, claims that our varied terminology for the enduringly popular bread roll actually reflects “geographical barriers, political and cultural divisions, and settlement history,” rather than just opinion on the “right way” to say things.

Consider the Coventry “batch,” which derives from an ancient Germanic word that means “to bake” (in Old English, “bacan”). Dr. Tam Blaxter, a professor of modern and medieval languages at Cambridge University, said that the word’s original meaning changed from “process of baking” to “event of baking” to “the set of things baked” before arriving at “set of things from one origin” and simply “set of things.” “Batch” meaning “bread roll” is thus a unique, regional development.” Similar to this, Lancashire’s favorite word, “barm,” which means yeast, is likely related to an ancient, native Germanic word as well.

Geographical boundaries and historical settlement patterns have led to the proliferation of terminology in the UK for “bread roll” (Credit: D and S Food Photography/Alamy).

Then there are words that show how different languages have influenced English. Dr. Blaxter acknowledges that the roots of the term “bap,” which is used throughout the northern regions of the British Isles, particularly in Northern Ireland, the Isle of Man, and Scotland, are somewhat obscure. Although its origin is unknown, it is attested to be a Scots term. Meanwhile, the Welsh word “bara” simply translates to “bread,” leading some to surmise that the bara-bread roll similarity is the result of a simple mistake in translation.

Dr. Blaxter continues, “English does stand out among languages in the degree to which we’ve built a culture of talking about ‘correct’ and ‘wrong’ speech,” which leads me to believe that our heated arguments over bread are more about identity than they are about bread. After all, the words we use reveal a lot about us. As a northerner, I find it interesting that the northern parts of the UK appear to have a wider diversity of these persisting regionalisms than the southern regions.