Atlantic Salmon Profile
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.
Atlantic salmon is considered a very healthy food and one of the fish with a more refined taste in many cultures. As such it features in numerous popular traditional cuisines and can fetch a higher price than some other fish.