Atlantic Salmon
Salmo salar
Products (3)
| Product | Package | Origin |
|---|---|---|
| 2-3 kg | ~20 kg | Norway |
| 3-4 kg | ~20 kg | Norway |
| 4-5 kg | ~20 kg | Chile |
About Atlantic salmon
Atlantic salmon (Salmo salar) is one of the best-known and most highly valued fish in the world and belongs to the salmon family. It is an anadromous species: it matures at sea and returns to freshwater rivers to spawn. It has a slender, silvery body, darker spots above the lateral line and pink or orange flesh, the shade of which is determined by its diet. A large share of the salmon on the market is raised on aquaculture farms, so its quality and availability remain stable throughout the year.
Nutritional value
Atlantic salmon is an oily fish known for its high content of omega-3 fatty acids (EPA and DHA). It is rich in high-quality protein, vitamin D, vitamin B12 and selenium.
Seasonality and availability
Wild salmon fishing is markedly seasonal, linked to spawning migrations. Farmed salmon is available all year round and has a more consistent fat content and quality. Fish size, fat content and flesh colour may vary depending on origin, diet and farming conditions.
Culinary notes
Atlantic salmon is an exceptionally versatile fish. Its rich, succulent flesh is suitable for oven-baking or grilling, steaming, stewing, smoking and marinating. It pairs very well with lemon, dill, mustard and butter-based sauces. Thanks to its mild, unobtrusive flavour, salmon suits both everyday and festive menus.
