Salmon - Wild or Farm Raised - Pepsi or Coke?
if you were blindfolded and asked to choose which plate was wild salmon and which was the farm raised, how would you tell the difference? Please factor in the skill of the chef with his preparation and presentation.
Also, let's discuss sushi/sashimi serving quality/taste differences, as well,
I am sincerely interested in this debate and I have had both versions and can't remember anything outstanding between the two - I just love good salmon, raw and properly cooked.
This is easy for me.
Wild salmon tastes like fish -- more "salmon-y" if you will -- and the flesh is firmer and more tight.
Farm raised salmon almost tastes just like water, very bland, but takes well to heavy seasoning or marinades. The flesh is in many respects looser, or if you prefer, "creamier". The difference in texture can also be attributed to the fact that farm raised salmon is generally fattier.
To me, the two are easily distinguishable. Not even close.
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Generally stronger tasting for wild. I prefer it for cooking and prefer scottish (Chilean) for sushi/sashimi.