Nutritional deficiencies-a key role in aggressive behaviour?

Huh?

Salmon, originally, the large fish now usually called the Atlantic salmon (Salmo salar), though more recently the name has been applied to similar fishes of the same family (Salmonidae), especially the Pacific salmon, which constitute the genus Oncorhynchus.

cjhsa wrote:

Huh?

Look it up.

I wonder how they get the O3 levels so high in farmed Atlantic salmon? That stuff tastes like mushy crap compared to the real deal, wild line caught Pacific king and sockeye salmon.

I doubt it. The salmon stocks in the northern Pacific are vast enough they haven't resorted to farming, which is considered by many to be an ecological disaster, myself included.

When farmed Pacific salmon escape they do not compete well in the wild, and do not have a high survival rate. Of the low number of escaped fish that survive, over 94 percent have empty stomachs indicating that their competition with wild salmon for food is insignificant.

Very few farmed Pacific salmon have been found in river systems and farmed fish have been shown to have a significant competitive and reproductive disadvantage compared to wild salmon. Competition for spawning locations between wild and farmed salmon is negligible.

I am not a fan of factory farming, on shore or off.

Chef Karen Barnaby says to the trained eye and the discerning palate, there is a difference between wild and farmed salmon:

"[Farmed salmon] is a little different in colour and texture ... and more fat. The wild … feels more muscular and there's more snap to it. Why more fat on a farmed salmon? Less exercise - like humans."