One of the great success stories of modern aquaculture, Atlantic salmon farming first emerged on a commercial scale in the early 1980s, with Norway leading the way. Since that time, global production has increased tremendously, and Atlantic salmon are farmed in more than a dozen countries around the world — most notably, Latin America, Europe and North America. Atlantic salmon lack the many common and regional names of the wild Pacific salmons, but countries that farm the fish tack on their national label: Scottish salmon, Norwegian salmon, etc. The fish are typically raised in large, floating net-pens, often in open bays, to help give them a “natural” flavor. The adult Atlantic salmon is a handsome, silver-skinned fish with distinct black cross-like spots over the body and head and above the lateral line. It closely resembles the Pacific coho. Farmed Atlantics start at 4 pounds, but fish up to 18 pounds are available.
Images and data provided by SeafoodSource. To view the entire Seafood Handbook, visit SeafoodSource.com.