“Ah, then clearly you know the visible and chemical differences between farmed & wild-caught salmon. /s”
Sorry Sparky.
The OP clearly indicates farm raised is bad, wild caught is good. Clearly indicates “Atlantic Salmon” should be avoided. And, this piece is about a distinction in preparation. Not so much thec kind of fish used.
Apples and Oranges.
Or more appropriately, Nova & Lox.
Clearly, you need to clean your glasses and get that stick out of yer keister.
“These regions have developed advanced systems to farm salmon,” he says. “Often, Irish and Scottish salmon have the highest fat content, resulting is a silky, rich texture.”
D*****S
I have NEVER spoken to a person who could identify wild from farmed on sight, nor the chemical differences. I am ALWAYS the educator. It would have been a small thing for the author to include one photo and a paragraph on the drawbacks of farmed, rather than the pathetic “fat” citation.
Clickbait.