Atlantic Salmon

Atlantic salmon is the benchmark species of modern aquaculture and the clear leader of the category in terms of the value. The salmon aquaculture was first industrialised in Norway in late 1980’s and later introduced and scaled in Chile in the 1990’s, effectively extending the Atlantic salmon farming model into the Pacific and establishing the two dominant supply origins for the global market. Atlantic salmon is also the most industrialised aquaculture species and supported by an eco-friendly high economic feed conversion ratio of approximately 1.3 kg feed per 1 kg of the edible meat. It combines high product value, dependable year-round supply, and outstanding production efficiency in a way few other farmed species can match.

Atlantic salmon is used mainly for human consumption and is one of the most versatile species in the seafood market. It is widely sold as fresh and chilled whole fish, fillets and portions, and is also extensively used for smoked products, sushi, and ready-made meals. Even the by-products are also fully utilized for both human consumption and pet food production. Its commercial strength is closely linked to its eating qualities. Atlantic salmon is valued for its rich, buttery taste, firm and fatty texture, and attractive pink to reddish-orange flesh. These qualities as well as the strong marketing image of Salmon among the consumers make it highly suitable for both retail and foodservice, from premium fresh counters to catering, horeca, and value-added processing.

Today, Norway remains the leading producer of farmed Atlantic salmon, while Chile is the second major source, with additional important production in the Faroe Islands, United Kingdom and Iceland. Stable yearly supply of over 2,5 million tones makes Atlantic salmon one of the most important seafood species in both European and global markets.