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Atlantic Salmon Salmo salar
This salmon accounts for a quarter of the world salmon production. It is virtually all farmed with very few harvested in the wild. Atlantic Salmon have silver skin and small black spots on the back and sides above the lateral line. Atlantic Salmon have a delicate flavor, considered much milder than the wild varieties and the flesh of pink and red is fatty and moist with large flakes. Norway dominated the farmed Atlantic salmon market in earlier years but Canada, Scotland, Chile and Maine in the United States are now heavy producers. The flood of Salmon on the market has taken the seasonality out of the market and resulted in lower prices over theyears.
Farmed Salmon are generally starved for seven to ten days before harvest. This reduces the risk of bacterial contamination and has been shown to increase shelf life of the product.
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