With 87% followers, this fish stands out as one of the most appreciated of the French. According to a Mowi survey carried out by Viavoice, its consumption, although not daily, is thus guided by pleasure. But should we consume it without counting? We asked Julie Boët, dietician-nutritionist, and here is her answer.
A fish appreciated for its many benefits
According to the study in question – carried out from March 14 to 18, 2025 with a sample of 1000 people – the French would be particularly fond of … salmon. And not just any! They would show a clear preference for raw (72%) and smoked (69%) salmon, which find their place both in everyday meals and in more festive moments.
If its consumption cannot however be daily, because it represents a certain cost (66% of respondents buy it “Sometimes“), the French recognize the nutritional assets of this orange fish (46%) and its health benefits (45%). A stronger trend in retirees who are 55%to integrate salmon into their plates.
That said, the choice of salmon on the shelves is not lightly made. It is carefully selected by consumers, who favor quality criteria above all.
“The origin of the product is a key element for more than one in two French people (52%), illustrating increasing attention paid to traceability and production methods. In a demanding economic context, the price remains a decisive factor (63%)”, reveals the investigation.
However, checking the origin (and the price) of this product is enough to preserve your health? Here is what Julie Boët, dietitian-nutritionist thinks, thinks.
Watch out for heavy metals!
If salmon is full of benefits, it can also be contaminated by pollutants.
“The salmon is tasty, easy to cook, and rich in omega-3, these famous fatty acids good for the heart, the brain and the joints. It also contains quality proteins, vitamin D, selenium and antioxidants”, confirms Julie Boët. However, “Salmon, especially farming, can contain environmental pollutants such as PCBs, dioxins or heavy metals such as mercury. Food of farming fish and antibiotic treatments can also ask questions, even if the controls are reinforced in Europe”, she said.
To consume without harming it, the choice of nets (raw, cooked or smoked) is therefore essential.
“In order to limit the risks, it is advisable to alternate with other fatty fish (mackerel, sardine, herring), often less contaminated and more durable. We can also favor wild, organic salmon, or from certified environmental farms (LABELS ASC, MSC …)”, concludes Julie Boët, dietician-nutritionist.