3. We set high standards and our model of sustainably managed aquaculture is recognised worldwide. This salmon is deserving of its royal title. If you’re concerned about antibiotic resistance, it might be a … Because they have different diets, the nutrient composition of wild and farmed salmon is very different. For comparison, Norway used an estimated 1 gram of antibiotics per ton of harvested salmon in 2008 (29, 30). It grows exceptionally well in Norway's Arctic waters, but it is also produced in Chile, UK, North America, the Faroe islands, Ireland, and Australia/Tasmania. In the 1970s, we collected salmon from 40 Norwegian rivers to breed in our ocean farms. 2. Norwegian farmed salmon has the same genetics as the wild salmon, but its feed allows it to grow faster, mature later and resist disease better. Farm-raised salmon from Norway is raised in its natural habitat and not a cramped pool of fish swimming on top of each other. | Main types of salmon used in sushi in Japan You may also know Chinook salmon by the name of ‘king salmon,’ and this fish resides in the waters of the North Pacific… Several other diseases also affect Norwegian salmon. Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.Pink salmon 1. Norway is the top seller of salmon behind Chile. Ocean-farmed salmon from Norway is well looked after and available all year round. Atlantic salmon is the most important farmed salmon species by quantity, although significant quantities are also farmed of coho and trout, and smaller quantities of other species. Chum's roe is often bigger and tastier than other types of salmon. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If you’re traveling to the northern parts of Norway, you might get the chance to eat Finnbiff, … Not only do they get their name for bright red flesh, but their skin also turns a deep red as they swim upstream to spawn. Atlantic salmon. Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks. And finally, the only salmon that doesn't hail from the Pacific ocean is, of course, Atlantic salmon. They're smaller and leaner than Kings, and a lot cheaper too. Norwegian Salmon (also called Atlantic) By far our most popular, this farm-raised salmon from Norway is available all year. It's flesh is often sold canned or frozen. The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway. Roe, or fish eggs contained in the ovaries of a female fish, is considered a delicacy in many cuisines. There are many members of the family Salmonidae and different fish will suit different recipes and requirements. The salmon farming industry is led by Norway, which produces around half the Atlantic salmon sold in the world and exports more than 1 million MT annually, followed in second place by Chile. It is now the first of the diseases classified on List One of the European Commission’s fish health regime. Salmo Salar/Atlantic Salmon. Yaroslav Mikheev/Getty Images, Credit: Allrecipes is part of the Meredith Food Group. Atlantic salmon tends to be more mild in flavor, but often larger in size due to their specialized diet. Japan is the largest market for coho, although it has recently become popular in Russia. This easy to find, high-quality fish has a naturally brilliant-red flesh. This is a wild salmonid found in the USA and Russia. Several types of salmon are sold commercially, but the most relevant are chinook, sockeye, coho, and pink. It's often used for Ikura (salmon caviar). 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