Atlantic salmon, farmed salmon, Eastern salmon
The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon.The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.
Fresh: Dressed, H&G, Fillets (skin-on/skinless, pinbones in or out), Roasts Frozen: Dressed, H&G, Fillets (skin-on/skinless, pinbones in or out), Roasts Value-added: Smoked
Other salmon, Rainbow trout
Fillets of Atlantic salmon are pleasing to the eye and should be used with recipes that show off the fish. With the Atlantic salmon’s delicate flavor, avoid accompanying flavors that overpower the fish. A light dill-and-yogurt or cucumber-dill sauce works well, and sliced cucumbers and new potatoes are ideal companions.
Australia, Canada, Chile, England, Faroe Islands, Norway, Scotland, Iceland, Ireland, United States