Jim S. wrote:
Third point is about the taste differences. All things being equal,(
and they never are) the average consumer doen't know whether they are
eating wild or farm raised fish.

I can. Farm raised atlantic salmon is much more delicate
while retaining salmon flavor. It's almost entirely the
reason I started eating salmon again a couple of years ago.
Wild salmon can be downright gamey, which is okay if you're
looking for exactly that sort of experience. The farmed
versions take to various forms of cooking, while the
wild ones are going to scream "fishy" under the strongest
of spices. Which is good if that's what you want, but not
so good for your more subtle seasonings.

As I said, the fisheries have a chance to adapt, but
they're taking an atavistic view of the economic shift,
and it will only end up costing them resources that could
improve their post-adaptation position, while costing
the consumer in needless regulation (e.g., the ridiculous
requirement to label farmed salmon as "color added" even
though the color is obtained in the same way, from the
salmon's food, and the coloring comes from exactly the
same chemical source).

--Blair
"There oughta be a movie."