First, in terms of nutritional value, wild fish is definitely better than farmed fish. Wild fish grow in natural waters or reservoirs with a long growth period, and their nutrition comes from plankton and food chain in natural waters, which is pure natural; The farmed fish is fattening and accelerating, and the nutrients in the fish meat are artificially intervened.
Second, from the taste or taste, wild fish is better than farmed fish. The taste of wild fish is delicate and chewy, and the taste and taste when cooking are very different from those of cultured fish. Braised crucian carp soup, wild fish is sticky milky white, cultured fish is gray and thin soup hanging water, the taste is far from good. Creating a taste is not a technical problem, and everyone knows it.
Third, the safety of farmed fish is even more worrying. The breeding and quarantine of farmed fish is a blind spot. Do the additives in fish feed contain hormones? The state lacks effective supervision and inspection of fish farmers.
Fourth, based on all the news, the criticism of wild fish is mainly aimed at water pollution and price speculation of merchants, perhaps because of the protection of aquaculture production and marketing industry system, and it is suspected of speaking for aquaculture industry.
Wild fish are more delicious than farmed fish, which is largely determined by the current farming model. The deterioration of water environment, the increase of culture density and the stress caused by mutual extrusion will all affect the meat quality of fish. On the other hand, the impact comes from farmers' pursuit of reaching market specifications in the shortest time, and the breeding cycle is constantly shortened. The fast-growing fish does not accelerate cell division, but the cell volume increases, muscle fibers thicken, the number of cells per unit area in muscle decreases, muscle fibers thicken, and the taste is naturally different.
In fact, to put it bluntly, the body fat content of the two is different. Because of the lack of food, wild fish often have low body fat content, low intestinal and abdominal fat content, and low body fat. The feed of cultured fish is high in fat, so its body fat content is high and greasy, which affects the taste!