SALMON
SCIENTIFIC NAME: SALMO SALAR
Most salmon are considered anadromous, they have the ability to thrive in both fresh and salt water, and they live along the coasts of the North Atlantic and the Pacific Ocean. Atlantic salmon spawn in coastal rivers in North America, Greenland, Iceland, Russia, and Europe. They are known to inhabit depths of up to 700 ft.
The taste and texture of salmon carry a wide spectrum, mostly dependent on fat content and merroir. Here are some flavor and texture note variations you will encounter across this species.
FAROE SALMON has a high-fat content, this fat content is attributed to its rich silky-smooth mouthfeel, it has for the most part an intense flavor that is complimented by ocean-fresh notes.
AURORA SALMON is renowned as the finest sushi salmon in the world. It is used amongst the very best Itamaes in Japan. Aurora salmon meat carries a rich red-orange color with bright rainbowed stripes, it is firm-textured and offers a mild yet rich craveable flavor.
NORWEGIAN SALMON presents a clean ocean flavor with a moist-like texture that is delicate and delicious. The silky-smooth flesh appears as an attractive red-orange color.
CANADIAN SALMON is clean tasting, mildly rich, and has a semi-firm texture. The meat of this salmon can vary from orange-like to deep red at times, depending on the fish’s diet.
CHILEAN SALMON is known to have a rich-buttery flavor and a uniquely succulent meaty texture with a striking flesh color.
SOCKEYE SALMON is celebrated for its iconic bright red flesh, bold scent, and strong flavor. It is considered the most flavor-forward of all salmon with a firm meaty texture.
COHO SALMON has a firm texture and a dialed-back taste that is mild, the flesh can present in a variety of unique red hues.
KING SALMON is dense with a rich fatty consistency that imparts a distinct full, fresh fish flavor that is also buttery and silky. The flesh ranges in color from reddish-orange to pinkish-red.
CULINARY INSPIRATION
Soy Sauce and Sesame Glazed Salmon Salmon with White Wine, Garlic, Scampi Butter, Lemon, and Herbs Salmon Ramen with Miso and Ponzu Szechuan Salmon with Red Chilies and Scallions Roasted Salmon with Garlic Herb Butter, White Wine, and Multi-Color Fingerling Potatoes Salmon Teriyaki Oven-Baked Peppered Salmon with Creamy Dill Sauce Grilled Greek Salmon with Feta, Kalamatas, and Tzatziki Baked Parmesan Encrusted Salmon with Rosemary & Garlic
