Received: Jun 03, 2024 / Accepted: Nov 05, 2025 / Published: Dec 31, 2025
Fish provide essential nutrients—high-quality proteins, omega-3 fatty acids, and vital vitamins—making them a key component of human nutrition. Previous studies have indicated that consumers prefer wild over cultured fish; however, whether real nutritional differences exist remains unclear. This paper reviews 41 studies on quality differences between wild and cultured fish across 27 species, examining proximate composition, minerals, fatty acids, amino acids, color, and texture. Cultured fish had a significantly lower moisture content but a higher lipid content, while the protein and ash contents showed no significant differences. Cultured fish sometimes exhibited lower polyunsaturated fatty acid percentages. Both groups were mineral-rich, though wild fish contained significantly higher toxic element levels. Color and texture differed substantially by origin. These results suggest both cultured and wild fish possess valuable quality attributes. Variations likely depend on sex, diet, region, season, farming mode, and environmental conditions. Although the core synthesis covers literature until November 2019, selected key studies from 2020-2024 were integrated to reflect recent developments, corroborating and refining the overall conclusions. This review offers insights for sustainable aquaculture quality development.
