Salmon all swim upstream in temperature or cold waters of the Northern Hemisphere, spawning in fresh water but spending much of their life at sea. They get their pink to red color from eating krill.

Adult Atlantic salmon spend their entire adult life in open ocean habitat migrating along the coast of North America to Greenland to find suitable forage. Juvenile Atlantic salmon hatch in the spring and spend the first two years of life in fresh water rivers and streams.

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Cooking & Handling

Keep salmon as cold as possible and serve it within 2 days. Store refrigerated topped with crushed (not cubed) ice in a perforated pan set over a second pan.

Salmon is an excellent source of protein and omega-3 fatty acids.

Try recipes that allow the delicate salmon to come through and avoid accompanying flavors that overpower the fish.

Salmon is often used in cold dishes such as mousses, terrines, salads, sandwiches and hors d’ oeuvres.

Flavors that work well with salmon are almond, basil, butter, chervil, cream, cucumber, dill, lemongrass, lime, mushroom, pine nut, potato, scallion, shallot, spinach, tarragon, white wine and yogurt.

Cooking Methods
Bake, Broil, Grill, Poach, Smoke

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Global Supply

australia	canada	faroe islands
norway	iceland	ireland
United Kingdom	United States

Seasonal Availability
Fresh and frozen are available year-round.