Atlantic Salmon generally have a milder flavor than wild Pacific salmon… Types of Salmon. Not all varieties of salmon look or taste the same.

Controversy swirls over the health benefits of eating Atlantic and Pacific salmon. This debate has nothing to do with wild Atlantic salmon, though. Chinook (King): King salmon is adored for its high fat content and lush taste—some people compare it to smoked salmon. Most salmon sold in the U.S. are farmed Atlantic salmon. Sockeye salmon is a Pacific variety recognizable by its deep red color, fatty texture, and strong smell (though it should never be too fishy). The reason almost all Atlantic salmon comes from farms is that overfishing, pollution and the damming of rivers in North America and Europe have destroyed the salmon fisheries in the Atlantic.In fact, wild Atlantic salmon is currently on the endangered species list. But individual tastes will vary, and some claim that wild-caught salmon is always more delicious. Compared to Pacific salmon, Atlantic salmon grow faster and respond better to crowded farming pens. If you’re looking for it at the market, you can spot it by its greenish-blue, black-spotted skin and white belly. Salmon sold as “wild” salmon are Pacific salmon. When you see salmon called that in a store it’s just Atlantic salmon from those countries. “Norwegian” and “Scottish” aren’t types of salmon. Pacific salmon, like Atlantic salmon, are sleek and silvery in their marine phase, but once they enter fresh water, they go through significant … So you’ve actually only listed three species of salmon, you’ve just named one of them three times.

It can be purchased as steaks or fillets and is best enjoyed grilled or smoked.

Sadly, most wild Atlantic salmon stocks were wiped out or severely depleted years ago by over-fishing, but in a few places, these wild stocks are recovering.The question then become… King salmon are big: a single fish can range between 25- …