Esther Davidowitz of the Bergen Record takes on this issue by speaking with restaurant owners and fish dealers. She concludes by saying "it depends", but her sources aren't anywhere near as reticent.
--avoid anything from China, India, Thailand, etc
--avoid anything with unnatural sheds of red such as salmon
--understand that farmed salmon may have higher Omega-3 levels than lean, wild caught salmon
--assume that any catfish, tilapia etc you eat will have been farmed
--organic + farmed can be a good combination
FWIW, I'll treat Irish, Icelandic, and Norwegian organic salmon as equivalent to wild caught. I'll have US caught swordfish every few weeks (Dee won't eat it). Shrimp and scallops have to be US, wild caught. Right now, I'll only buy fish at Fairway and my local Shop-Rite. I know the fish mongers, and they'll direct me to fish they think I'll find interesting. (Caldwell Seafood, my former regular dealer, is currently off my list. They do have excellent fish, though.)
On its website, the National Oceanic and Atmospheric Administration (NOAA) assures that there are "strict regulations" of and "rigorous standards" for fish farms in the U.S., and that "the use of antibiotics and other drugs has been reduced dramatically." However, nearly 90 percent of the seafood consumed in the U.S. is imported, often from countries that don't have strict standards, the National Aquaculture Association notes on its website.
Thus, many don't trust fish farms.
"I'm not comfortable with farm-raised," said Peter Panteleakis, executive chef at Oceanos restaurant in Fair Lawn and Taverna Mykonos restaurant in Elmwood Park. "There are thousands and thousands of fish farms. Maybe you can count on one hand the number of good ones. I'm much better with wild fish. The water is cleaner, the fish are out in the ocean, and they're down at the bottom, eating the good stuff," he said. Popular wild items, he said, include black sea bass, halibut, grouper, red snapper, scallops, and shrimp. "We also sell a lot of swordfish – 200 pounds of it a week," he said.
While the manufactured environment of fish farms may not be Panteleakis' preference, the ocean doesn't exactly let all seafood lovers off the hook, either.- See more at: http://www.northjers...h.tZHLElpi.dpuf