Salmon as food

Salmon is an edible fish eaten fresh or preserved, valued for its flavor, protein, and omega-3 fatty acids.

Connect

Gravlax: A Nordic preparation of raw salmon cured with salt, sugar, and dill. Curing turns salmon into a delicately seasoned food without cooking it.
Atlantic salmon: A salmon species native to the North Atlantic, widely raised in aquaculture. It is the principal farmed salmon sold in many markets.
Trout: A common name for several freshwater and anadromous fish related to salmon. Trout is a close relative with a generally milder flavor and smaller market profile.
Salmon fisheries: Commercial and subsistence harvesting of wild salmon populations. Wild salmon on menus depend on managed fisheries and returning fish runs.
Smoked salmon: Salmon preserved and flavored by exposure to smoke, sometimes after salting or curing. Smoking gives salmon a distinctive flavor and extends its keeping time.
Pacific salmon: A group of salmon species native to the North Pacific and its tributaries. Most wild-caught salmon sold commercially belongs to this group.
Tuna: Large, fast-swimming marine fish eaten fresh, canned, and raw. Tuna offers a leaner, firmer alternative to salmon’s rich flesh.
Overfishing: Harvesting fish faster than populations can replenish themselves. Excessive harvest can reduce the wild salmon stocks supporting food supplies.
Canned salmon: Salmon sealed in cans and heat-processed for long-term storage. Canning makes salmon shelf-stable and keeps its bones soft and edible.
Omega-3 fatty acids: A family of polyunsaturated fats that includes essential nutrients such as EPA and DHA. Salmon’s EPA and DHA contribute to its reputation as a nutrient-rich food.