At the seafood counter, the choice looks simple: wild or farmed? But underneath that label is a complicated story involving fish biology, feed, geography, contaminants and nutrition. 🐟🧪
This episode of The DeepDive Lab investigates what actually changes when salmon grows in the ocean versus an aquaculture system. We look at omega-3 EPA and DHA, total fat, vitamin D, PCBs, dioxins, mercury and antibiotic use—and discover why some common assumptions don't survive contact with modern data.
A Norwegian study published in Foods found that wild Atlantic salmon sampled in Norway had higher concentrations of several measured contaminants than farmed salmon, while farmed fish had substantially more total fat and remained an important source of long-chain omega-3s.
Meanwhile, vitamin D levels can vary dramatically even among wild and farmed salmon, showing just how important diet and origin can be. ☀️🌊
So which one wins? The science suggests a more interesting answer: it depends.
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