Differentiation of production method and geographical origin of salmon based on the analysis of fatty acid composition

Currently, aquaculture production supplies almost 50% of the global fish market, as a response to the increasing global demand for fish [1]. However, several consumers prefer wild over farmed fish, with the former generally attaining higher prices when the some species is considered. Therefore, there is the need to assure correct information, not only about the species, but also about the production method (farmed vs. wild) and the catch origin of fish. Salmon, a high-trophic - level carnivorous species with high economic value due to its popularity, is among the fish species that is frequently produced in aquoculture. Although the feed given to farm-raised salmon is designed to meet its nutritional requirements, it can present differences compared to the diet of wild salmon that con be reflected on the muscle composition of formed versus wild solmons. Therefore, in this work, the use of fatty acid composition combined with chemometrics was evaluated as a potential tool to authenticate salmon samples. In particular, the work aimed at identifying the geographical origin and production method (farmed vs. caught in the wild) of salmon.