It would seem that some farm-raised sources have improved in the past decade or two. This seems to be particularly true of many fish farms in the US. I have noticed in recent years that some
farmed fish contains higher levels of omega 3's (Ω 3's
) than their wild counterparts. Sometimes, but not always, farming fish reduced the threat of over-fishing wild fish. OTOH, other problems still persist with farm-raised fish, especially fish from the North Atlantic and many other of parts of the world.
The OP table is a bit misleading with respect to Nutrition. Note that Ω 3's are a type of fat. The table suggests that wild fish contains higher levels of Ω 3's (which is not always true these days)
and less fats. It says that farm raised fish contain less Ω 3's and more fats. From this we cannot tell if it means that the overall fat content is less in wild fish or if it means that the fats other than Ω 3 fats is less.
For a more accurate picture of the current pro/cons of farm-fish vs wild-caught fish refer to the following sources. In some cases the consumption of farm-raised fish is preferable to wild-caught fish. For the most part, I would probably avoid eating tilapia
on a regular basis -- especially tilapia farmed in China and other parts of SE Asia. These fish are often very low in Ω 3 fats and very high in Ω 6 fats. High levels of consumption of these fish would tend to throw off the dietary balance of these fats quite a bit.