Salmon: Wild vs. Farmed

Hi all.
I have been doing some research into the quality of Salmon purchased for consumption and thought, 'Who better to ask than a cook ?' (i.e. Chefs and home cooks)

My question is this: Has anyone had complaints or heard of complaints regarding the difference in quality in texture and taste of farmed species and their counterparts in the wild? The answers that I need will be regarding same species and same source, i.e. fresh or frozen.

Thanks,
Phil

BCTechy, this is such a source of controversy out here on the West Coast. With the massive over fishing of the salmon stocks, more and more restaurants have had to turn to farmed fish. A few years ago, I'd say sure, you could notice a small difference in taste. With the recent rise in demand, the farmers have risen to the challenge and are producing some amazing fish.

I've had alot of people remark how great my salmon plates taste and that it's wonderful that I'm not using farmed (little do they know that I do in the Winter Time). I think it comes down to personal preference and really how much someone thinks they know about seafood.

The only time that I would disagree with this statement is in the middle of summer when the springs are wild. Their flavour and texture AT THAT TIME are superior to farmed. BUT nobody really uses farmed during the summer.

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To Eat Is A Necessity, To
Eat Intelligently Is An
Art
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