Top 10 salmon in the world

Salmon, also known as salmon, is a cold-water fish with a high degree of migratory characteristics. Its meat is bright orange-red, tender and rich in nutrients, so it is known as the "gold of the ocean".

So, what types of salmon are there? Common types of salmon include Pacific salmon, Norwegian salmon, Faroese salmon, Atlantic salmon, sockeye salmon, dog salmon, pink salmon, silver salmon, autumn whitefish and rainbow trout. Below, the editor has sorted out the top ten salmon in the world, and will take you to understand these top salmon varieties and related information.

1. Pacific salmon (New Zealand/US/Chilean king salmon, main species of wild salmon)

Pacific salmon, also known as king salmon, is a top species of salmon. Most of the wild salmon on the market are of this type. As the largest of all salmon, king salmon has a rounder body, a shorter tail and a unique meat structure compared to ordinary salmon. This fish is rich in natural fish oil, especially omega oil, which makes its meat delicate, rich and delicious, making it an ideal choice for raw sashimi.

King salmon is mainly distributed in New Zealand, the United States, Canada, Chile, Japan and Russia, and New Zealand king salmon is widely regarded as the best choice among them.

2. Norwegian salmon (accounting for half of the world's total production)

Norwegian salmon is one of the top ten high-quality salmon. As the world's largest salmon producer, Norway's annual production accounts for about half of the world's total production. Norwegian salmon has a spindle-shaped appearance, with black edges on the fins, and the most notable feature is the black spots on its lateral line.

Its meat is tender and firm, with a bright orange-red color, a smooth taste and strong elasticity, and almost the entire body can be eaten. Different cooking methods can maintain its excellent taste quality. In Norway, the most popular way to eat it is to make fish soup. Due to its abundant production, many Norwegian salmon are exported to the European Union in the form of fresh whole fish, which has been widely praised.

3. Faroese salmon (Faroe Islands, Denmark, Hermes of salmon)

Which salmon is the best? Faroese salmon is famous for its excellent taste and rich nutrition, and is known as the "Hermes of salmon". This salmon is mainly produced in the waters of the Faroe Islands in Denmark, where there is clear and unpolluted seawater, the seawater temperature is low, and the salinity is suitable due to tidal changes, which is very suitable for the growth of high-quality salmon.

The head of Faroese salmon is large and flat, the meat is light orange, and it exudes a strong acorn aroma. Its meat is delicate and sweet, with a smooth taste. Eating it raw is a very common way to enjoy it. Whether it is thick or thin, with a little mustard soy sauce, it is a delicious delicacy that makes people unable to stop. The taste is smooth and sweet, and it is unforgettable.

4. Atlantic salmon (Northeastern North America/British Isles, the main type of farmed salmon)

Atlantic salmon is one of the most popular salmon species in the world. Due to its rare wild population, it is mainly farmed in the market. Its body is spindle-shaped, its fins have black edges, its meat is light orange, its texture is firm and elastic, and its taste is tender and mild. It is suitable for a variety of cooking methods, but not for clear soup dishes because of its high fat content.

Atlantic salmon are mainly distributed in the temperate waters along the Atlantic coast to the Arctic Sea, including northeastern North America, the British Isles, and the coast of the Scandinavian Peninsula. Since most of them are farmed, it is relatively safe to eat raw, and the risk of parasite infection is low. It is a healthy and safe type of salmon.

5. Sockeye salmon (Russia/Japan/United States, bright red meat)

Sockeye salmon, also known as blueback salmon, is one of the most delicious and healthiest types of salmon. The skin of this salmon is blue, and the meat is a very bright red. Since sockeye salmon can only be obtained through wild fishing, they are usually smaller than most other salmon, with moderate fat content, more delicate and firm meat, and taste fat but not greasy.

Sockeye salmon are mainly distributed in the waters of the North Pacific Ocean, from northern Japan, Russia to Washington State in the United States. This salmon is highly praised for its bright red meat and up to 9% oil content, and Japan is the largest consumer market for sockeye salmon.

6. Salmon (Salmon, Northern Pacific, average meat/more edible roe)

Sockeye salmon is one of the largest salmon species and is a precious economic fish in the world. It can weigh up to 16 kilograms and has a low fat content. It tastes bad when eaten raw and is usually used to make canned food. The more common way to eat it is to salt its roe and make sushi. The roe of Sockeye salmon is rich in protein and lecithin, with extremely high nutritional value, which helps prevent fat metabolism disorders.

The dog salmon is widely distributed in the northern Pacific Ocean. It is also relatively common in Heilongjiang, Tumenjiang and Suifenhe in my country. It is usually called "Salmon". In addition, its distribution range also includes Japan, South Korea, the eastern coast of Siberia, and from the Bering Sea to British Columbia in Canada and Alaska and Oregon in the United States.

7. Pink salmon (Alaska waters, small size/pink meat)

Pink salmon, also known as humpback salmon, is named because of the bulge on the back of male fish during the breeding season. It is one of the ten common salmon species. This fish can be caught from southeast Alaska to Norton Sound in the Bering Sea, with the largest fishing concentrated in Prince William Sound and Kotiyanko Island in southeast Alaska, usually in late summer, especially during July and August.

Pink salmon is relatively small, the smallest of the salmon, with light meat, mild flavor and low fat content, making it a very affordable salmon choice. It is often used to make canned or smoked salmon products.

8. Coho salmon (Chile/USA, silvery white fish)

What are the types of salmon? Coho salmon is one of the most popular types. Although its production is not high, its taste is extremely outstanding. Silver salmon is silvery white in appearance and medium in size. Its meat color and texture are very similar to those of king salmon and sockeye salmon, but its meat is relatively lean and its oil content is about 30% lower than that of king salmon and sockeye salmon. The fish meat is rich orange, has a moderate fat content and a soft texture. It is a good choice for making sashimi, sushi and other delicacies, and is very suitable for those who don't like the strong fishy smell.

According to statistics, 70% of the world's silver salmon comes from farming. Chile is the largest silver salmon farming country, while the United States supplies a considerable amount of wild silver salmon.

9. Rainbow trout (a widely farmed freshwater salmon in the world)

Rainbow trout is named for the light rainbow color on its side. Because it can be farmed in freshwater environments, it is also called freshwater salmon. The meat of rainbow trout is pink and white, with low fat content, fine texture, rich meat, soft bones and almost no fishy smell, and does not contain small bones. It does not need to be scaled when eaten. Whether it is eaten raw or smoked, it tastes very good.

On August 10, 2018, the group standard "Raw Salmon" was officially released, listing rainbow trout as a type of salmon. Rainbow trout is native to the Pacific coast of North America and mainly grows in the mountain streams of California, USA. It is now widely distributed in more than 20 countries including America, Europe, Oceania, East Asia and Southern Africa. It is a very common fish farmed globally.

10. Whitefish (Russia/UK)

Whitefish, also known as seasonal salmon or whitefish, is a common edible salmon species. It has a slender body, up to 65 cm long, with a silvery-white body, a dark black back, and grayish or colorless pelvic fins. The meat is light orange, and the fat content varies with the season. Fresh whitefish is not suitable for raw consumption and must be frozen at low temperatures before being sliced and enjoyed. It is usually not used to make sushi, but is more commonly found in other dishes.

This fish is mainly distributed within the Arctic Circle, including Siberia in Russia, Alaska in the United States, Canada, the United Kingdom, Ireland and other places. In China, a small amount of whitefish has also been introduced to Sayram Lake in Bortala Prefecture, Xinjiang. As an important economic fish species of Lake Baikal, it enjoys the reputation of "the delicacy of Lake Baikal".

The top ten salmon rankings are based on the characteristics and quality of common salmon. The list is for reference only. If you have any questions, please comment/communicate at the end.

animal tags： salmon