On Food and Cooking

approach the mouth of their home river, which
is where commercial fishermen take them.
The stocks of Atlantic salmon have been
depleted by centuries of overfishing and
damage to their home rivers, so nowadays
most market fish come from farms in
Scandinavia and North and South America.
The wild Alaska fishery is still healthy.
Opinions vary on the relative qualities of wild
and farmed salmon. Some professional cooks
prefer the fattiness and more consistent
quality of farm fish, while others prefer the
stronger flavor and firmer texture of wild fish
at their best.

Salmons and Their   Characteristics

Fat Content,    %

Atlantic

Atlantic:   Salmo   salar 14

Pacific