Fish is, by all accounts, a miracle food. A great source of lean protein and other vital nutrients, it’s often highlighted as the “health-conscious” alternative on restaurant menus. A flaky pink salmon, especially, is the go-to “lighter fare.” But before you order that filet, consider—where did the fish come from? And, maybe more importantly, does it matter? In short: yes and no. Salmon can either be farmed or wild-caught, and there is a debate between experts in the nutrition community about which method is superior—and what happens to your body when you eat farmed salmon.
“Both farmed and wild