Wild versus Farm- or Ocean-Raised Fish?

I have been eating Salmon for the last 2 months, 4 times a week. My sister found out and told me that I should be careful not too eat too much, because it can also have serious side effects! I had not heard anything to back her story up...until today. I decided I needed to do some research. Here is what I found out, which by the way SUCKS!


This is a complex issue to understand, I think. Logically we'd think farm-raised (by the way, "ocean-raised" fish is the same as "farm-raised" just a new marketing name. Farm-raised fish are fish in pens in the ocean and when this got a bad wrap they changed the name, that's all) would be better for our environment and better for us. But we have learned that farm raised means that the fish don't get lots of swimming room, are prone to disease (and therefore fed antibiotics) and can get out and infect the fish in the wild. They are also high in mercury.
Let's look at Salmon, for example, since it's an incredibly healthful fish full of omega 3s. Since Farmed Salmon are fed pellets instead of what they eat in the wild three elements are affected.
First, the food that they normally eat in the wild converts into powerful omega 3s for us; the farm raised salmon doesn't have as high nutritional value.
Second, the food they eat naturally helps them turn that beautiful pink color to which we are accustomed; the farm raised are therefore fed colorings to make them more palatable to our eye.
Finally, the food they eat affects how they taste and there is truly no comparison in flavor or texture.

Therefore, farm-raised fish doesn't have the health benefits of Wild fish. Therefore, farm-raised salmon doesn't have the color of natural salmon and they are fed colorings to help make the salmon palatable for our plates.
"Wild salmon become pink by eating sea creatures like krill, which contain a carotenoid called astaxanthin. Farmed salmon are naturally grayish but turn pink when they are fed various sources of astaxanthin, including one that is chemically synthesized and others that originate from yeast or microalgae.