Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Wild Sockeye Salmon (Red Salmon)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Wild Sockeye Salmon (Red Salmon)
Farmed Atlantic salmon (Salmo salar) is an oily coldwater finfish. Per 100g raw, it provides 208 kcal, 20.4g protein, 13.4g total fat (3.05g saturated), 2,260mg long-chain Omega-3s (EPA + DHA), and very low mercury with a safe cooking temp of 63°C (145°F).
Wild Sockeye salmon (Oncorhynchus nerka) feeds on oceanic krill and plankton. Per 100g raw, it delivers 133 kcal, 21.6g protein, 4.70g fat (0.8g saturated), 1,220mg Omega-3 (EPA+DHA), and high astaxanthin antioxidant levels.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 133 kcal |
|
Protein
|
20.4 g | 21.6 g |
|
Total Fat
|
13.4 g | 4.70 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 1,220 mg |
|
Saturated Fat
|
3.05 g | 0.80 g |
|
Cholesterol
|
55.0 mg | 52.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Very Low (< 0.03 PPM) |
|
Potassium
|
363 mg | 375 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) (Chefs often serve salmon medium, ~52°C/125°F, but that is below the FDA-recommended minimum) | 63°C (145°F) (Some cooks prefer 49–52°C to avoid drying it out, but that falls below the FDA-recommended minimum) |
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