Farmed salmon tend to have high levels of healthy fat (omega-3s) in them, which makes them a very healthy fish to consume. Both U.S. hatchery-raised and wild-caught Pacific salmon and farmed Atlantic salmon are sustainable options for consumers to purchase.Salmon hatcheries are important for supplying juvenile fish for both stock enhancement and commercial farms. Many hatcheries use captive broodstock, but wild broodstock are also used, especially for stock enhancement purposes.Farmed salmon come from commercial hatcheries. Most farms have bred many generations of adults to obtain the fish that will be grown for consumption. As in land-based husbandry, farmers select fish for health and growth to ensure that they produce the most suitable fish for culture. Male and female salmon are spawned, and the fertilized eggs are transferred to environmentally-controlled tanks where they will eventually hatch into fry. After hatching, the juvenile salmon are raised to 40-120 grams (less than half a pound) and then transferred to a grow-out facility or released for stock enhancement.Following the hatchery phase, salmon are grown principally in net pens. These enclosed cages are submerged in aquatic environments; careful protocols and monitoring help minimize potential adverse interactions with the environment. Some operations grow salmon in tanks in full- or partial-recirculating systems on land (in freshwater, although salt water can also be used). Some farms are combining recirculating and net pen methods—this entails growing fish in tanks to about two pounds and then transferring the fish to net pens to grow until harvest. Mark Bittman of the New York Times Diner's Journal gives us the short version on the differences of purchasing salmon: “If it’s wild, it’s not Atlantic. If it’s Atlantic, it’s not wild. If it’s Pacific … you gotta know your fishmonger. Never a bad idea anyway.” Learn more about the farms raising Atlantic Salmon by clicking the “Recent Delivery” links below.