I would agree that the conditions in which the fish were raised will make a difference in the taste and texture. This especially true if there is a source of crustatceans (daphnia, copepods, crayfish, etc.). This is where fish get the pink color to their flesh. Crustacean fats stores contain a xanthin (I don't remember the full name) chemical that is orange/red/pink in color and this color is imparted to the flesh of fish who feed on crustaceans. However, sometimes just the visual is enough.
When working at the hatchery, my supervisor's wife was doing a study for one of her college classes. She decided that she wanted to evalutate the effects of fish feed that had canthaxanthin (a natural pigment) added to it. We separated a pod of fish and they were fed only the pigmented feed. They took up the color quite rapidly and retained it for some time after we quit feeding it. The interesting part of this is that I stocked a local pond with these fish. After a few weeks and two loads of fish having already been stocked, I had some anglers complain when I showed up a third time with my nasty hatchery fish because they had been catching some beautiful wild fish that were way better then what I was bringing. I didn't have the heart to tell them that they were the same fish.
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