Top 5 European Salmons

In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world. The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim. Nowadays, the Norwegian salmon is used in anything from sushi, gravlax, burgers, and woks to fiskesuppe, wraps, tacos, and poke bowls.Expand

Scottish farmed salmon belongs to the Atlantic salmon species. They are silver in color, firm to the touch (due to strong currents which ensure that they are constantly swimming), with a fibrous to smooth to even texture. After harvesting, the salmon is rapidly chilled, which is why it has a unique, consistent flavor. Scottish salmon is very health beneficial, and acts as a source of Omega 3 fatty acids, vitamins and minerals. It goes well with single malt whiskeys, lemon and creme fraiche.Expand

Scottish white salmon are silver, firm-fleshed fish beloning to the species Salmo Salar and caught, classified and boxed in ice on Scottish shores. Their flesh is deep pink in color, they have perfect markings without distortion on their tails and they smell very fresh, are moist and have a full, complex flavor. Scottish wild salmon can weigh from 1,5 kg to 20 kg. They must be caught in an environmentally friendly way, either with a net and coble, cruives or bag net, haaf and poke nets, and when sold, the salmon can be fresh, whole or boxed in ice.Expand

Clare Island is located in outer Clew Bay, County Mayo where salmon of the species Salmo salar thrive in the wild pristine Atlantic waters. The salmon are reared in large cages where they are stocked at very low densities that allow them to follow their natural behavior and swim freely. Uniquely, they are fed daily with organic feed based on natural ingredients from sustainable sources and free from GMO. This salmon, which is certified as organic, is well-known for its firm flesh with low fat, and a color that reaches 14-15 on the Roche scale. Since the islanders have traditionally harvested the surrounding sea for centuries, these local skills were passed on from generation to generation and are now used to farm the native salmon in conditions which give this product its distinctive qualities. This is the reason why Clare Island Salmon is known as 'the closest farmed fish to wild salmon'. The salmon's superb flavor and lean texture make it popular both nationally and in the European market.
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West Wales salmon is unique for its traditional method of catching the Salmo Salar species with coracles, small hand-made vessels shaped like baskets. The salmon is silver with a dark blue back. Their flesh is firm to the touch, pink or red-colored, freshly smelling (similar to a watermelon), and their texture is dense, with lots of muscle protein and beneficial oils. Their meat is of such great muscle quality because they are caught as soon as they enter the river from the sea, so that they do not get accustomed to the inactive river environment, and are mostly sold fresh and whole.Expand