Atlantic (farmed) Salmon
Salmo sala
A widely farmed salmon raised in net-pen systems around the world, Atlantic farmed salmon is available year-round, with mild flavor and fatty flesh—but also some significant environmental and quality concerns.
Range
World-wide
Method of Capture
Farmed
Seasonality
Year-round, 24-7
Size Range
6 to 20 pounds
Sustainability Consideration:
The waste that is a result of high-density factory farming has damaging effects on the environment. Feed-to-yield ratio, feed-to-flavor ratio, use of antibiotics, artificial flesh colorants, close proximity of sea-lice infested pens to wild salmon runs, and its flavor further prevent farmed salmon being a good choice.
Flavor & Texture:
Mild, fairly unassuming flavor with fatty flesh and a texture that ranges from firm to yielding. It is approachable and consistent, but lacks the complexity and character of well-handled wild salmon.
Seafood Cooking Tips
Atlantic farmed salmon is versatile and works best in preparations that take advantage of its fat content and consistent texture:
- Cure – Gravlax-style or light salt cures to add character and firm the flesh
- Smoke – Ideal for hot- or cold-smoked salmon, pâtés, and spreads
- Can – Works well for canning or preserving in oil
- Mousse / pâté – Blends smoothly into rillettes, mousses, and terrines
Because the flesh is naturally fatty, it’s fairly forgiving, but for the best texture, avoid overcooking—pull it from the heat as soon as the center turns just opaque.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
