Flavour and texture
Farmed salmon is often fattier and consistent in size, while wild salmon varies by species and season. Neither description guarantees a particular quality; the cut and handling matter too.
Read the label
Look for species, country of origin and production method. If sustainability matters to you, check the specific certification or sourcing information rather than relying on a broad claim.
For raw or cured dishes
In Sweden, the Food Agency advises freezing wild-caught fresh fish intended to be eaten raw, cured or cold-smoked at −18°C for at least three days; farmed salmon generally does not need this parasite precaution.
Official guidance
Read the Swedish Food Agency advice on fish parasites.