When it comes to seafood, there are many different options to choose from. However, one of the most popular choices among professional chefs in their crisp white cook shirts, chef coats and chef aprons is salmon. Salmon can be found in both wild and farmed varieties, but which one is better?
Many chefs seem to prefer the taste of wild salmon, but there are some who believe that farmed salmon is a better option. Let’s take a closer look at both types of salmon and see what the pros and cons are.
Wild salmon are those caught in the open ocean or in rivers. They are typically leaner than farmed salmon and have a higher omega-3 to omega-6 fatty acid ratio. Wild salmon are also less likely to contain contaminants such as mercury, PCBs, and other toxins. Farmed salmon, on the other hand, are raised in man-made enclosures such as pens or nets. They are usually fed a diet of pellets that contain antibiotics and other chemicals. Farmed salmon tend to be fattier than wild salmon and have a lower omega-3 to omega-6 fatty acid ratio.
Wild salmon tends to have a stronger flavor than farmed salmon. It is also generally considered to be healthier, since it doesn’t contain any artificial additives or processing chemicals. However, wild salmon can be more expensive and it can be difficult to find in certain parts of the world.
Farmed salmon is cheaper than wild salmon, and it is more readily available in most areas. However, it often contains high levels of antibiotics and other chemicals, bringing up the question of whether it is actually healthy to eat.
Chefs generally prefer wild salmon over farmed salmon, because they feel that it has a more intense flavor and is healthier for consumers. However, this preference may change in the future as new farming techniques make farmed salmon increasingly more sustainable. Ultimately, the choice between wild and farmed salmon comes down to personal taste and budget constraints.