What Is Salmon?

Salmon, belonging to the Salmonidae family, is a versatile fish that transitions between freshwater and saltwater habitats throughout its life cycle.

While Atlantic salmon is the most common type, there are seven species of Pacific salmon, and although there is a wild salmon industry, most of them are farmed due to overfishing.

Sourcing

Every June and July, wild Pacific salmon is harvested from all along the Pacific Rim, including South Korea and Russia, to the coasts of California and Alaska.

However, the majority of salmon, particularly Atlantic salmon, is farmed, with the highest quality options typically coming from Maine in the U.S. or the Faroe Islands in Denmark.

Taste

Salmon’s taste varies depending on factors such as freshness, preparation method, and whether it’s wild-caught or farmed, offering a diverse experience.

Salmon is usually tender, and its golden pink color is one of its most defining features. It doesn’t tend to be heavy like steak, and that lightness is evident in its taste.

Types

Salmon offers a variety of options, from raw sushi or sashimi to salt-cured lox atop a bagel. Additionally, there are varieties such as smoked, canned, and dehydrated salmon.

Canned salmon is something that you can store in your pantry as a staple. Dehydrated salmon; however, is the jerky of the salmon world and a convenient, portable protein source.

Lox Vs. Smoked

Often used interchangeably, lox and smoked salmon differ in taste and preparation. While both are cured with salt (or sugar), smoked salmon undergoes more smoking.

There are different smoking techniques: cold smoking produces Nova Lox and hot smoking results in kippered snacks. Each is influenced by the type of wood it’s smoked in.