These days, almost 50% of all fish (such as salmon, branzino, catfish, and rainbow trout), crustaceans (lobster and shrimp), and mollusks (clams and oysters) are farm-raised, not caught in the wild. When done correctly, that can provide a steady supply of tasty proteins that are in ever-decreasing supply in our oceans.

But it turns out that far too often, the farm-raised swimmers are short of the healthy nutrients that are found in their wild-caught cousins.

Research published in the journal Nature Food says that farmed salmon in particular has less calcium, iodine, iron, omega-3 (a healthy fatty acid), vitamin B12, and vitamin A than wild-caught salmon. Overall, wild-caught salmon has five times more calcium as well as 150% more iron, omega-3, B12, and vitamin A than farmed salmon.

Such a dramatic difference in nutrients between farmed and wild-caught fish appears to be the case for herring and anchovies as well.

So instead of farm-raised fish, enjoy wild-caught Pacific coho, sockeye salmon, and Arctic char (a northern cousin of salmon), along with salmon burgers made from wild salmon.

You can get recipes such as BBQ Arctic Char, Harissa-Baked Wild King Salmon Fillets, and Dr. R's Famous Salmon Burger, along with Mixed Radicchio Salad with Warm Anchovy Dressing in Dr. Mike's "The What to Eat When Cookbook."