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Wild-caught and farm-raised salmon also differ in nutritional value. Wild salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and ...
Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. [2]
Breaking it down further into two primary categories—wild salmon and farmed salmon—wild-caught salmon has several advantages, but farmed salmon still offers an array of nutritional upsides.
Wild salmon require about 10 kg of forage fish to produce 1 kg of salmon, as part of the normal trophic level energy transfer. The difference between the two numbers is related to farmed salmon feed containing other ingredients beyond fish meal and because farmed fish do not expend energy hunting.
The feeds, in the form of granules or pellets, give nutrition in a stable and concentrated form, enabling the fish to feed efficiently and grow to their full potential. Many of the fish farmed more intensively around the world today are carnivorous, such as Atlantic salmon, trout, sea bass, and turbot.
But wild-caught salmon tends to be slightly higher in protein and omega-3 fatty acids, whereas Atlantic salmon is higher in fat and calories, says registered dietitian Frances Largeman-Roth.
As a predator, salmon require large nutritional intakes of protein, and farmed salmon consume more fish than they generate as a final product. On a dry weight basis, 2–4 kg of wild-caught fish are needed to produce one kilogram of salmon. [ 89 ]
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