Top 4 North American Freshwater Fishes

Mowi Canada West is a leading producer of Atlantic salmon in Western Canada, known for its strong commitment to sustainability and quality. Based in Campbell River, British Columbia, the company operates salmon farms along the coasts of British Columbia and Vancouver Island, producing approximately 23,000 tons of fresh and healthy Atlantic salmon annually. The company is dedicated to environmental stewardship, as demonstrated by the fact that all of its farms are certified by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP). These certifications reflect Mowi’s commitment to transparency, innovation, and reducing its environmental footprint. Mowi Canada West is part of Mowi ASA, the world’s largest producer of farm-raised Atlantic salmon, offering seafood products in more than 70 countries. Their mission is to lead the "blue revolution" by producing sustainable ocean-based food, providing consumers with high-quality products while protecting aquatic ecosystems.Expand

Grieg Seafood is one of the world’s leading producers of Atlantic salmon, committed to sustainable farming, innovation, and responsible stewardship of the environment. Their philosophy is centered on raising healthy, high-quality fish with minimal environmental impact, while actively supporting ocean conservation, local communities, and biodiversity. By combining modern technology with carefully monitored practices, Grieg Seafood ensures the highest standards of quality at every stage of production—from sea to table. Transparency, accountability, and continuous improvement are at the core of their operations. More than just a producer, Grieg Seafood is a partner in building a sustainable future for ocean-based food, delivering delicious, nutritious products with care and respect for nature.Expand

Cooke Aquaculture is a family-owned company with decades of experience dedicated to the sustainable farming of seafood. Their mission is rooted in delivering high-quality, fresh, and responsibly produced food from the ocean, with a strong commitment to environmental care and community partnership. By combining modern technology with deep industry knowledge, Cooke Aquaculture maintains the highest standards throughout every stage of production—from farming to delivery. The company places strong emphasis on transparency, innovation, and continuous improvement to protect and preserve marine ecosystems. At the heart of their philosophy is a simple belief: healthy fish come from a healthy environment. That’s why they rely on sustainable practices and close collaboration with local communities to create seafood that is not only delicious but also responsible. Cooke Aquaculture is more than a producer—it’s a story of dedication, respect for nature, and a vision for the future of ocean-sourced food.Expand

Barney Greengrass is one of New York City’s oldest and most respected appetizing institutions, founded in 1908 and closely associated with the Upper West Side. The business built its reputation on smoked and cured fish prepared according to traditional methods, with a strong emphasis on ingredient quality and precise handling. It is especially known for smoked sturgeon - earning the nickname The Sturgeon King - alongside nova-style salmon, smoked whitefish, herring, trout, and a focused selection of caviar. Barney Greengrass operates as both a delicatessen and a sit-down restaurant, preserving an unadorned, time-capsule interior that reflects early 20th-century New York deli culture. Service centers on classic pairings such as bagels, bialys, cream cheese, onions, and capers, without modern reinterpretation or stylistic embellishment. The preparation prioritizes balance, careful slicing, and restraint in salting and smoking rather than intensity. This consistency has made Barney Greengrass a reference point for traditional Jewish appetizing craftsmanship. Today, it stands as a living expression of New York’s smoked fish heritage, valued for continuity, technique, and authenticity rather than reinvention.Expand

Five different species of wild salmon can be caught in Alaska: king, sockeye, coho, chum, and pink salmon. Each species has some defining characteristics: king salmon is often used for sushi, sockeye has a strong flavor, coho is known as a great-tasting salmon, chum salmon is valued for its eggs, and pink salmon is used for canning. Salmon is a very versatile fish that can be prepared in many ways: it can be baked, grilled, or smoked, and it’s good in stews, fish cakes, and salads. This highly nutritious fish is rich in vitamins, minerals, and omega-3 fatty acids, and consuming it reduces the risk of cardiovascular diseases.Expand

Pejelagarto is an unusual fish species inhabiting the freshwater lagoons, lakes, rivers, and marshes along the coast of the Gulf of Mexico, particularly throughout Tabasco. Dubbed a "living fossil," the endemic fish has existed for a staggering 100 million years now, throughout which it has remained relatively unaffected by any evolutionary change. The carnivorous fish has a long and heavy body, with fins positioned low, and a distinctive large snout containing many sharp, needle-like teeth, reminiscent of an alligator’s, which is how it got its name (pejelagarto, meaning alligator fish). Typically brown or olive, the fish is spotted and has rough, silvery scales all over its body. Five varieties of pejelagarto have been distinguished, with the Atractosteus tropicus being the predominant variety inhabiting the Mexican waters. Praised as a culinary delicacy of Tabasco cuisine, pejelagarto is a staple in local households. It is used in a great variety of traditional dishes such as pejelagarto asado, pescadillas, empanadas, tamales, and a traditional stew known as chimrol. It's most typically roasted (asado) and served with salt, lime juice, and chile peppers, then folded into a tortilla. Unfortunately, this ancient fish has been under threat of extinction due to overfishing.Expand

Nelma (lat. Stenodus nelma) is a species of mostly freshwater fish native to the Arctic and sub-Arctic regions of North America and Eurasia. It is a predatory fish inhabiting lakes and rivers from Siberia to Yukon, although it can sometimes be found in saltwater environments, particularly in estuaries and tidal zones near the Arctic coast. Nelma is a hardy fish adapted to life in a harsh and cold environment and can grow up to 150 cm and weigh up to 25 kilograms. Characterized by its elongated body and large mouth, this fish has white, flaky, oily meat, praised for its taste and nutritional value. It is often cured or frozen, and used in various dishes affiliated with native people of the Artic and sub-Arctic circle, like Yakut Indigirka salad.Expand

THESE HERRINGS ARE PROTECTED AND THEIR CONSUMPTION IS PROHIBITED. Alewife river herring is an American fish with a pale white, silvery body and blue-black back. Its flavor is briny and its roe is delectable. Unfortunately, in New England's coastal regions, its natural habitat, the population of this species has been on the decline due to climate change, overfishing, and degraded water quality. In recent years, there have been some actions to restore the population of these herrings, such as building fish ladders around dams. From 2016, the fish has been protected and shoudn't be consumed until the population stabilizes, and hopefully in the future it will once again be present on kitchen plates in New England households.Expand