> Farmed fish (in this US mostly tilapia and salmon) have other issues, but mercury isn't a generally concern. I'm an amateur Bay Area fisherman, so as someone

> Farmed fish (in this US mostly tilapia and salmon) have other issues, but mercury isn't a generally concern. I'm an amateur Bay Area fisherman, so as someone eating fish out of the Bay, am often studying up on mercury and PCB levels in species. My understanding is this is not true- farmed salmon are often fed baitfish meal (sardine/anchovy etc). They eat orders of magnitude higher quantities of these fish than they would in the wild, so they bioaccumulate more toxins than they would outside the farm. Let me see if I can find a source. Some quick googling returns sources supporting both sides, so I'd take either position with a grain of salt.