In order to determine the differences betweenwild and farmed blackspot seabream, a promising finfish species for aquaculture, some parameters affecting quality were evaluated, such as proximal and fatty acid profiles, texture, skin andmuscle colours andmuscle cellularity, along with an extensive sensory assessment. Proximal composition showed a higher fat proportion in the farmed groupwhilst higher collagen contentwas found in the wild group. The fatty acid profile of the farmed group showed important values of EPA and total n−3HUFA. Sensory evaluation registered changes in all tested features, especially seafood attributes linked to wild fish and fish oil attributes associated with the farmed group. Texture studies were focused on whole fish and on fillets, both raw and cooked. Raw wild fish fillet showed higher values for hardness and fracturability than farmed fillet. Cooked farm fish fillet rendered higher springiness values than those observed in the wild group. Significant variations were determined in colour studies with a higher lightness (L*) and redness (a*) on the skin of the wild fish and a higher hue than farmed fish. The analysis of fibre type showed that red muscle area was extensive in farmed fish in the cranial,medial and caudal areas. Additionally, the fibremorphology of the redmuscle of wild fish showed a greater amount of smaller fibres than that observed in farmed specimens in the three studied areas. The fibres with smaller girth on white muscle were only found in the cranial section of the wild fish.