“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.
Please get to your education,Teach. Thee suspense is killing me.