I’m eating a lot of “farmed” salmon that is imported from Norway. I found a reference online that said that Nordic countries like Norway are pretty safe regarding food quality.

I’m a bit worried about safety, eg Listeria monocytogenes. Would it be wiser to chose organic or non-organic salmon in this regard?

**Edit:** From the Internet: So, what makes organic farmed raised salmon different? In summary: Absolutely NO Antibiotics or Growth Hormones. NO Artificial Additives or Preservatives.

Edit: I’m worried about [bacteria such as Listeria, where people got sick in Norway from smoked salmon in 2022 and 2023](https://www.foodsafetynews.com/2023/07/norway-links-fish-producer-to-another-listeria-outbreak/).

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by stvaccount

6 comments

  4. I’m Norwegian and I quit eating farmed salmon a while ago. They have poor health and then there’s the listeria issue

  5. The main difference between “organic” salmon and “non-organic” salmon is what kind of feed they get. Also, there’s slightly fewer fish in the same area so they’re supposed to have more space. This in an attempt to avoid having to treat them with antibiotics if they get sick. But if they do get sick, they will get treated, too, “organic” or not. Growth hormones, “artificial” additives, etc. etc. are already NOT (since we’re doing the whole dramatic all caps thing) in use for the regular kind of farmed salmon. As for preservatives… smoking salmon is a way to preserve it. Salting, too. And the food safety of other preservatives legal to use in Europe hasn’t been in question.

    And as far as I know, the listeria source isn’t in the farming part, but in the slaughtering and processing sections of the production, which, as far as I understand it is the same whether it’s “organic” or not.

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