Pacific Salmon, Atlantic Salmon, Salmon Trout, Rainbow Trout

At first sight, salmon and trout might seem quite different, but for the cook they demand similar preparations. The two fish have a similar bone structure, small fins, and thin skin with tiny scales. Both salmon and trout are now farmed with great success, ensuring a steady supply of reliable fish in standard sizes for filleting and for cooking as large whole fish.

The unique qualities of the salmon family need little introduction. Its imposing size, deep pink flesh and delectable flavor have earned salmon the accolade “king of fish”. Salmon are anadromous, in other words, they are born in rivers in fresh water, then journey far into the ocean, where they live for one to six years before returning to their birthplace to spawn and in the case of Pacific salmon, to die. Wild salmon once were native to most northern temperate rivers, but pollution and the dams that frustrate their run upstream have reduced their numbers. However, conservation measures and farming have helped stabilize the supply.