Atlantic Salmon

Scientific Name: Salmo salar

Atlantic salmon is highly prized for its culinary qualities, making it a favorite among chefs and home cooks. The fish is known for its rich, pungent flavor and firm, flaky texture, which can be enhanced by various cooking methods such as grilling, baking, pan-searing, poaching and smoking. The high fat content, especially in varieties like chinook (king) salmon, contributes to its rich flavor profile and tender texture. The structure of salmon muscle, a metameric organization with myomeres and myosepta, and a mosaic structure of muscle fibers, ensures that the meat remains juicy and flavorful even when cooked. The flesh's vibrant red to pink color adds to its visual appeal, making it a wonderful centerpiece to any dish.

Atlantic Salmon

Culinary Values

Atlantic salmon is versatile and can be prepared in a number of ways, from simple grilled or baked recipes to more complex dishes such as smoked or sous vide salmon. Its high nutritional value, including significant amounts of omega-3 fatty acids, vitamin B12, and selenium, makes it not only delicious but also a healthy choice. In the market, Atlantic salmon is available in a variety of forms, including whole, fillets, steaks, and more, catering to the needs of different cuisines. Although relatively expensive, its popularity and widespread availability make it a staple in many fish markets. Overall, the culinary value of Atlantic salmon lies in its exceptional flavor, texture, and nutrition, making it a valuable ingredient in many cuisines.

Fishing

The Atlantic salmon is a hugely important game fish and a highly prized catch, especially among fly anglers. These fish can grow to large sizes and are mighty swimmers, built for endurance and speed. Before Atlantic salmon spawn, they spend several years feeding in the cold ocean waters, but once the urge to spawn comes, they return to the rivers in which they were born. A proportion of adult Atlantic salmon die after spawning, but some survive and these return to the sea.

Young salmon (smolts) migrate to the sea after about two years. Atlantic salmon stocks are under increasing commercial pressure and the salmon farming industry is expanding to satisfy the immense demand for this fish. However, there are places where sport fishing for Atlantic salmon can still be truly excellent, such as the Kola Peninsula in northern Russia, parts of eastern Canada, and some of the great Norwegian salmon-river systems.

The species has also been introduced into Australia, New Zealand, and Argentina. Various fishing methods are used, but fly fishing is the most popular. Atlantic salmon do not feed during the return journey to their spawning rivers, so the angler must tempt them to take the fly.

Leaping Salmon

Atlantic salmon returning to their native rivers to spawn must swim against the river’s flow. They often leap spectacularly up rocky falls or other obstructions to reach the spawning grounds.