![](\"https:\/\/www.simplyrecipes.com\/thmb\/gaKtdQSDwZ0Z5ob2_HD0igYCn1s=\/4000x2667\/Simply-Recipes-Salmon-Type-Difference-LEAD-01-d04af659816548d49487fe936bd9a1b7.jpg\")
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While I try to diversify my diet as often as I can, when it comes to protein, I mostly eat fish. My favorite, salmon, is mild with pink flesh, readily available, and relatively affordable. However, these days, picking out a filet can be tricky. Between farm-raised and wild, I often find myself torn. I wonder, does buying wild salmon contribute to overfishing? Does farm-raised salmon mean there might be pesticides or antibiotics involved?\n<\/p>\n
Unsure of how to responsibly buy salmon and what the differences were in taste and texture, I asked five experts to weigh in.\n<\/p>\n
<\/p>\n <\/p>\n \u201cWild and farm-raised salmon might look similar, but they\u2019re pretty different in terms of how they\u2019re raised, how they taste, and how they cook,\u201d says Littley. Where \u201cwild salmon live in natural habitats and eat a diet of smaller fish, plankton, and marine life,\u201d explains Privat, \u201cfarm-raised salmon live in pens or tanks, consuming a diet of processed fish meal and additives.\u201d\n<\/p>\n As a result, adds Littley, wild salmon tends to have \u201ca firmer texture and a slightly brinier flavor,\u201d whereas farmed salmon will have a higher fat content and milder taste.<\/strong> Its higher fat content makes it more forgiving when cooked.\u00a0\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> It\u2019s not just diet and habitat that differentiate the two types of salmon. \u201cThe biggest thing to know about farmed and wild salmon,\u201d says Lumea, \u201cis that you are working with six different species, all quite different in taste, texture, and fat content and no more related to each other than beef and lamb.\u201d\n<\/p>\n Privat explains that there are five species of wild Pacific salmon: \u201cKing, Sockeye (Red), Coho (Silver), Pink, and Chum (Keta).\u201d Atlantic salmon (whose wild population is endangered and no longer wild-caught) is predominately raised in salmon farms.\u00a0\n<\/p>\n Taylor, in her smoked salmon business, prefers using responsibly raised Atlantic salmon, favoring its \u201cfat content, consistent sizings, and year-round availability.\u201d While she shies away from wild salmon because its leaner makeup doesn\u2019t cater to smoking, Partrite says, \u201cI like wild fish because I know that it wasn\u2019t fed or raised with any antibiotics or on feed that is high in fish by-products.\u201d\n<\/p>\n However, he adds, \u201cIf wild salmon isn\u2019t available, I will purchase from salmon farms that use a sustainable feed that is made with either plant-based or agricultural by-products and that have a recirculating aquaculture system which reduces the chances for contamination to the water system and keeps other seafood species safe.\u201d\n<\/p>\n All in all, opting for wild or farmed comes down to personal preference. If you\u2019re looking for a leaner fish, go wild. For a milder option, you may want to choose farmed. Doing some research into salmon farms can help if you\u2019re concerned about the feed used or general sustainability practices.<\/p>\n<\/div>\n #Wild #Farmed #Salmon #Experts #Explain #Difference<\/p>\n","protected":false},"excerpt":{"rendered":" While I try to diversify my diet as often as I can, when it comes to protein, I mostly eat fish. My favorite, salmon, is mild with pink flesh, readily available, and relatively affordable. However, these days, picking out a filet can be tricky. Between farm-raised and wild, I often find myself torn. I wonder, […]<\/p>\n","protected":false},"author":1,"featured_media":586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[348,53,347,556,389,555],"class_list":["post-585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-difference","tag-experts","tag-explain","tag-farmed","tag-salmon","tag-wild"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=585"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/585\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/586"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} The Experts I Spoke To <\/span> <\/h2>\n
The Difference Between Wild and Farm-Raised Salmon <\/span> <\/h2>\n
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