Diversity and Justification of Quality Differences in Cultivated and Wild Fish – A Systematic Review

Date Received: Jun 03, 2024

Date Accepted: Nov 05, 2025

Date Published: Dec 31, 2025

DOI: https://doi.org/10.31817/vjas.2025.8.4.10

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Hoa, T., Ganesh K. , J., Li, G., & Tien, D. (2025). Diversity and Justification of Quality Differences in Cultivated and Wild Fish – A Systematic Review. Vietnam Journal of Agricultural Sciences, 8(4), 2777–2790. https://doi.org/10.31817/vjas.2025.8.4.10

Diversity and Justification of Quality Differences in Cultivated and Wild Fish – A Systematic Review

Truong Huynh Thanh Hoa (*) 1 , Ganesh K. Jaganathan 2 , Bao Li Guo 3   , Doan Thi Kieu Tien 1

  • Corresponding author: [email protected]
  • 1 Faculty of Biological, Chemical, and Food Technology, Can Tho University of Technology, Can Tho city 94150, Vietnam
  • 2 Germplasm Conservation Laboratory, University of Shanghai for Science and Technology, Shanghai 200093, China
  • 3 School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China Introduction

    • Keywords

    Proximate composition, fatty acids, amino acids, minerals, quality

    Abstract


    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.

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