I know higher quality salmon like Sockeye salmon is redder (and freaking delicious) and wild is also redder. Higher quality salmon tends to be used for sushi. From Cook's Illustrated:
Both raw and cooked, the wild salmon had a rich, rosy-pink hue, while the farmed salmon was lighter pink. Wild salmon attain their color by absorbing a carotenoid called astaxanthin from their krill-based diet, while farmed salmon eat fish feed supplemented with various sources of astaxanthin to enhance their grayish color. The feed is available in a variety of compositions, enabling fish farmers to select the precise pink to reddish hue of the flesh they'd like to sell (much like using a color swatch).
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timeasmymeasure
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Date: 2007-02-07 02:20 pm (UTC)Both raw and cooked, the wild salmon had a rich, rosy-pink hue, while the farmed salmon was lighter pink. Wild salmon attain their color by absorbing a carotenoid called astaxanthin from their krill-based diet, while farmed salmon eat fish feed supplemented with various sources of astaxanthin to enhance their grayish color. The feed is available in a variety of compositions, enabling fish farmers to select the precise pink to reddish hue of the flesh they'd like to sell (much like using a color swatch).