In season, we’ve always preferred the more pronounced flavor of wild-caught salmon to farmed Atlantic salmon, traditionally the main farm-raised variety in this country. But with more wild and farmed species now available, we decided to reevaluate. We tasted three kinds of wild Pacific salmon and two farmed. We love the generally stronger flavor of wild-caught fish. But if you’re going to spend the extra money, make sure it looks and smells fresh, and realize that high quality is available only from late Spring through the end of Summer.