Top 7 Salmons
in the World

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

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

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

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

Tasmanian Atlantic salmon is a species of salmon that has been introduced in the pristine waters of Tasmania’s west coast and is locally grown in fish farms. The fish are raised within open-sea cages mainly in the Macquarie Harbor, and they are one of the most commercially important and highest-valued fishery products in Australia. The farmed salmon are internationally recognized for their superior quality, flavor, and texture, and they are also renowned for their high nutritional value as they represent a great source of high-quality omega-3 fatty acids, protein, minerals, and vitamins. The salmon’s extreme versatility paired with their silky, buttery texture and their rich flavor make these oily fish a favorite among gourmets and professional chefs around the world. Tasmanian Atlantic salmon are available in fish markets, local supermarkets, and deli stores, and various salmon specialties are served in numerous restaurants on the island and on the Australian mainland. Salmon farming in Tasmania has recently raised certain environmental concerns that have led to Tasmanian Atlantic salmon receiving a red "say-no" rating by the Australian Marine Conservation Society (AMCS).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