Topic “Europe”
Atlantic Salmon
Did You Know:
To meet a rapidly growing demand, Atlantic salmon farming first emerged on a large scale in the early 1980s, with Norway leading the way. Since then, global production has increased tremendously. Today, Atlantic salmon are farmed in more than a dozen countries in Latin America, Europe and North America. The fish are typically raised in large, floating netpens, which are usually located in open bays. Farmed Atlantics start at four pounds, but can grow as large as 18 pounds.
Common Names:
Atlantic Salmon, Farmed Salmon, Eastern Salmon
Scientific Name:
Salmo Salar
Seasonal Availability:
Year-Round
Global Supply:
Locations:
Australia, Canada, Chile, England, Faroe Islands, Iceland, Ireland, Norway, Scotland, United States
Nutritional Facts:
Cooking Tips:
Fillets of Atlantic salmon are pleasing to the eye, and should be used with recipes that highlight their vibrant color and texture. Since the flavor of this fish is delicate, avoid using flavors, glazes or seasonings that overpower it. For example, a light dill and yogurt or cucumber-dill sauce works well.
Cooking Methods:
- Bake
- Broil
- Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Boil
