The consumption of wild salmon dates back to prehistoric times. Native American tribes depended on the species for survival, thousands of years ago. Today, salmon is often imported from Alaska, Scotland, Chile, or Canada. The main catch is that you could be buying farm-raised salmon (from Scotland, Chile, or Canada) over wild salmon (from Alaska). What’s the difference? For starters, the price: Farm-raised salmon is significantly less expensive than the wild version. Therefore, many restaurants and markets in the US are economizing by opting to import commercially farmed salmon. The price is attractive, but the bountiful benefits of wild salmon cannot be outshone. 

Above all, wild salmon contains a greater amount of omega-3 fatty acids. Farm-raised salmon does possess these omega-3’s, however, this fare also contains a higher proportion of omega-6 fatty acids. (Omega-6 fatty acids compete with omega-3 fatty acids for enzymes that convert omega-3’s to active metabolites, which assist with brain function and normal growth development). Thus, the beneficial omega-3’s found in farm-raised salmon are trifling, since the high concentration of omega-6’s prevent their absorption within our bodies. The overall fat content of farm-raised salmon is also greater, providing less protein per serving.

Unfortunately, research found that commercially farmed salmon contain large amounts of harmful antibiotics and toxic chemicals, such as PCBs and dioxins. The artificial “salmon pink” of farm-raised salmon veils their natural unappealing gray coloring, a direct result of the dye in their feed. On the contrary, wild salmon develop their coloring organically from the consumption of marine krill—small shrimp-like crustaceans abound with pigments.

Now that we have established the high caliber of wild salmon, there are four different types from which individuals can choose:


• Chinook or King: highest quality, offers the greatest amount of omega-3’s, and has a “soft-texture.”
• Coho or Silver: also high in fat (omega-3) with a “firmer texture.”
• Sockeye or Red: often used for canned salmon; has a deep red coloring.
• Keta or Chum: smoky flavoring and is the least moist.

Remember, Alaskan salmon is, by default, wild. 
I encourage you to continue eating farm-raised salmon rather than not having any at all, but please note that wild salmon has so much more to offer. 

References (in the order to which they are reffered):

1. http://www.asiaing.com/the-great-salmon-run-competition-between-wild-and-farmed-salmon.html
2. http://www.whfoods.com/genpage.php?tname=george&dbid=96
3. http://www.umm.edu/altmed/articles/omega-3-000316.htm
4. http://whattoeatbook.com/2007/04/16/the-color-of-salmon/
5. http://www.enquirer.com/editions/2004/05/12/tem_wedlede12.html
6. http://www.seabear.com/AboutSeaBear/OurProducts/Commitment.aspx
7. http://www.healthcastle.com/images/salmon.jpg