Wild fish is healthier than farm, produced salmon. Limited availability makes it more expensive. Both forms of fish include omega-3 acids, but farm-raised salmon has more saturated fats than wild salmon, which you should limit for health reasons.
Due to nutrient differences and health concerns, farm-raised salmon is stigmatized in restaurants. However, supply makes farm-raised salmon simpler to find than wild-caught.
Due to a declining wild population, most Atlantic salmon sold today is farm-raised. Pacific salmon include cutthroat, chum, chinook, pink, sockeye, coho, and steelhead, with wild chinook being the most sought for its size and fat.
Around 75% of the salmon served in the US is farm-raised, according to CBS. Farm-raised Atlantic salmon is occasionally mislabeled as wild-caught.
Oceana found this in 43% of salmon from restaurants and supermarkets in numerous states. While the industry is improving its farming methods, farmed salmon is less nutritious than wild-caught.
Consumers also worry about toxins in fish. According to a National Library of Medicine study, trace metals and other contaminants are unlikely to harm salmon.