Farmed salmon actually contains more anti-inflammatory omega-3 fatty acids than wild salmon 5 vs. But it comes with a catch. Wild salmon contains almost half the amount of pro-inflammatory omega-6 fatty acids of farmed 1. Having a higher omega-6 concentration may not sound good—especially considering that we may be consuming more than 20 times the amount of omega-6 fatty acids than we should—but it's not the end of the world.
Fish is one of the few food sources of omega-3 fatty acids, so you're better off consuming any type of fish—wild or farmed— to reap those fatty acid benefits. If you're really concerned about lowering your intake of omega-6s, you should aim to cut back on the top sources of omega-6 fatty acids in the American diet: soybean and corn oil common ingredients in processed foods.
As far as which one is healthier, research is muddied. Some make the argument that the feed given to farm-raised salmon is high in fat and protein, making farmed salmon higher in calories, fat, and protein as well. Recent studies suggest that the antibiotics used among groups of farm-raised fish to prevent disease could be linked to antibiotic resistance genes and may ultimately make their way into ocean-borne bacteria that threatens human health directly.
However, there doesn't appear to be enough consistent and current research that concludes farm-raised salmon is an unhealthy or less sustainable option. The key is to do your research on who you are purchasing salmon from, no matter if it's wild or farmed. Salmon is chock-full of anti-inflammatory omega-3 fatty acids and vitamin D , both of which Americans tend to not get enough of. Whether you choose to buy wild-caught or farm-raised, the focus should be more on flavor and texture rather than trying to decide based on health reasons.
So you can make a more informed decision when you visit your local fishmonger. By Cheyenne Buckingham. Because of their limited diet, farm-raised fish are naturally a sort of gray color. Wild salmon are pink because they eat krill, which gets its color from red algae. Wild-caught fish are caught by fishermen in their natural habitats — rivers, lakes, oceans, etc. The main benefit of wild-caught salmon is that the fish just eat organisms found in their existing environment, which by nature, is far more diverse than what farmed fish get to eat on a regular basis.
While both types of seafood are generally safe to eat, should you buy them from a reputable dining establishment, supermarket, or better yet, straight from the source. Regardless, there are some clear pros and cons associated with both methods.
Both options have their advantages as well as drawbacks as far as nutritional content for the consumer:. The nutritional value in wild-caught fish is thought to be much higher than that of the farm-raised variety. Well, for starters, wild fish are out in the wild, eating a diverse range of foods that create a varied blend of nutrients by the time we get the fish.
However, there may be a different set of benefits associated with eating farmed fish, depending on what you need in your diet. Farmed salmon, in many cases, may actually be as nutritious as its wild counterparts and, in many cases, can be richer than wild in terms of omega-3s and omega-6s essential fatty acids. Farm-raised seafood has more omegas than fish raised in the wild, due to their higher fat content. Wild fish, on the other hand, is bursting with trace minerals found in the oceans.
As far as shellfish are concerned, the nutritional difference between say, farmed scallops and wild is minimal. The color is a reflection of the diet, as well as the type of fish. Wild salmon that eat krill tend to turn pink, as the krill eats red algae. Atlantic salmon is naturally more of a pale orange color, while Sockeye salmon is a deep red. In general, smaller types of fish may pack the most nutritional bang for their buck as opposed to larger fish.
Think sardines, anchovies, herring and shellfish. Larger fish like swordfish, for example, may have a lot of mercury in their blood, and farmed fish may have lower instances of mercury than wild-caught fish.
Farmed fish that are raised in the ocean generally have the same amount of mercury in their systems as their free-roaming counterparts. Both have very low levels of mercury. Farm-raised fish are generally subject to some pretty dismal culinary options since the primary goal is to fatten them up in short order. Wild fish are responsible for finding their own food and have the ability to swim long distances during their life at sea.
For that reason, wild-caught fish tend to be leaner. Ideally, you want your fish to smell like the ocean, not cat food. Similarly, wild-caught fish may be subject to the same fishy flavor fate should they not be handled properly — e.
You should be in the clear at most restaurants with a good reputation. At USS Nemo, we handle all of our dishes, seafood and otherwise, with the utmost care. Look for salmon raised in low-density net-pens fewer salmon than in a large net-pen , which have less of an impact on surrounding ecosystems and on the salmon themselves.
Closed tank aquacultures completely cut off from open ocean have zero impact on the environment, so we like those too. Look for sustainably-raised brands like Verlasso or Skuna Bay Salmon. Some fatty salmon collars on the grill. Fisherman take their boats, usually in places on the Pacific ocean like Alaska or New Zealand, and head out to catch these fish in their natural habitat.
What does wild salmon taste like? The reason that people buy and cook wild salmon is for its flavor. A happier, healthier, free-roaming fish delivers more salmon-y flavor and color.
The color will be more intense and vibrant than that of the farm-raised stuff—more red-orange than pink— as will the flavor, which will be a lot more savory and complex. Wild salmon tends to be leaner than farm-raised. The actual fat content can vary a lot from species to species, but in general wild-caught salmon needs to be cooked more carefully—overcook it even slightly, and it can dry out and become tough and chalky.
Talking to your fish monger or whoever works at the fish counter at your supermarket will help. Ask what species of salmon are available, where they were caught, and what the fishing operation is like.
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