Salmon is one of the main sources of omega-3 fatty acids in the diet. However, the content of these nutrients varies depending on whether the specimen is wild or farmed.
Wild salmon feed on small fish, krill, and plankton, which allows them to accumulate more EPA and DHA in their flesh and maintain a very low omega-6 ratio. On average, 100 g of wild salmon provides between 500 and 800 mg of EPA and DHA, with an omega-6:omega-3 ratio close to 1:10.
Farmed salmon are fed feed containing vegetable oils such as soybean or canola, which are rich in omega-6 fatty acids. This increases the total fat content and maintains a good supply of omega-3 fatty acids (1,200 to 1,500 mg per 100 g), but with a less favorable omega-6:omega-3 ratio, often 1:1 or 2:1.
Both are valuable sources of omega-3s, but those seeking a more balanced fat profile can prioritize wild salmon or alternate with other species rich in EPA and DHA, such as sardines and mackerel.