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Salmon

Salmon is without a doubt the most popular and most liked fish in the world. Of all the different species, Atlantic and Chinook salmon are the most prized.

Salmon characteristics

There are five species of Pacific salmon. Chinook salmon or royal salmon is considered by specialists as the most flavourful and also the oiliest. As for the four others, they are more often used for cannning or smoking.

Atlantic salmon is known for its fragrant pink and oily flesh. Contrary to other species of salmon, the Atlantic salmon does not die after spawning, allowing it to reproduce several times.

Farmed salmon continues to grow in popularity and their nutritional value is comparable to wild salmon. Depending on the type of feed, the Omega-3 fatty acid content of farmed salmon may exceed that of wild salmon.

Culinary advice

Your Metro fishmonger carries fresh or frozen salmon, in fillets or in steaks. Of course it is also available smoked.

Any cooking method is appropriate.
Salmon is also delicious eaten cold in a tartare or in sushi and sashimi.

Availability

Wild salmon is available from mid-June to early September, while farmed salmon is available year-round.

Nutritional value of salmon

All salmon are fatty fish. The fat content of salmon can range from 2% to 20% depending on the time of year. For the weight-conscious, steaming, poaching or cooking in parchment would be the methods of choice.

Wild or farmed, salmon remains an excellent source of omega-3 fatty acids, vitamins A and B12, and provides a generous amount of potassium, calcium and phosphorus.

Like most fish, salmon is a good source of high-quality protein. On the other hand, smoked salmon is high in salt and should be eaten in moderation.

Salmon storage life

	Refrigerator 4° C (40° F)	Freezer -18° C (-4° F)
Fresh salmon	1 to 2 days	4 to 6 months
Cooked salmon	1 to 2 days	------
Smoked salmon	3 to 4 days	4 to 6 months