America catches some of the world’s best salmon but eats some of the worst

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The US is a salmon-catching powerhouse. Nearly one-third of the world’s wild salmon supply comes from US nets. Even when you take into account farmed salmon, US fishermen still bring around one-tenth of the total supply of salmon to the market. But more than half of America’s salmon catch is going overseas:
It’s not that Americans aren’t eating salmon. They are—just not their own. Two-thirds of the salmon eaten by US consumers is imported—mostly from farms in Chile, Canada and Norway and from processing factories in China. More than just a quirk of taste, this habit of snubbing domestic salmon in favor of foreign farmed fish exemplifies a more disquieting trend for US industry, argues journalist Paul Greenberg in his book American Catch: The Fight for Our Local Seafood (purchase required). It’s the result of an American seafood ignorance that could threaten both the country’s long-term status as a fishing powerhouse and its secure supply of nutritious protein.
The network of freshwater streams and coastal waters of the US’s Pacific Northwest is one of the country’s most bounteous natural resources, supplying many hundreds of millions pounds a year of salmon, some of the most nutritious wild protein in the world. In the early 1900s, species including the king and coho salmon abounded in Oregon, Washington, and northern California.
But a dam-construction bender during the New Deal in the 1930s and 40s destroyed the spawning habitats for millions of salmon. The salmon populations of the Snake and Columbia River systems in particular were decimated, leaving Alaska as the last major US source of wild salmon. The fine web of ponds and streams that form southwest Alaska’s Bristol Bay is the biggest remaining sockeye salmon run on the planet.

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So why are Alaskan fishermen sending more than half of their catch overseas?

Part of it has to do with processing. Since many Americans don’t like picking out bones and are squeamish about eating something with its head still on, they need their seafood broken down and packaged before it hits the frozen section of the grocery store. But deboning and filleting fish is a lot harder to mechanize than, say, carving up a chicken or a hog. So the US has outsourced the vast majority of its processing capacity to places like China, where labor is relatively cheap.

For a long time, when Alaskan fishermen sold their salmon to processing plants in China, after it was defrosted, filleted, deboned, and refrozen, it would be shipped back to the US. Nowadays, a rising share of American-caught salmon is simply staying in Asia, says Greenberg, thanks to China’s surging wealth and Japan’s dwindling fish supply.

But tepid US demand for salmon has been a huge factor too. “Our coastal populations once ate a lot more fish. And the interior would have eaten a lot of freshwater fish that was instead quickly eradicated due to agriculture,” says Greenberg. “There was a mandate in this country to boost the production of land food—we made that a national priority. And once you lose the taste for fish, it’s hard to get it back.”

As a result of that cultural and economic emphasis on “land food,” Americans now eat a little less than half of the global annual average seafood consumption—and consume 13 times as much red meat and poultry as they do seafood.

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