Best European Salmon Types
In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.
The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim.
Scottish farmed salmon belongs to the Atlantic salmon species. They are silver in color, firm to the touch (due to strong currents which ensure that they are constantly swimming), with a fibrous to smooth to even texture. After harvesting, the salmon is rapidly chilled, which is why it has a unique, consistent flavor.
Scottish salmon is very health beneficial, and acts as a source of Omega 3 fatty acids, vitamins and minerals. It goes well with single malt whiskeys, lemon and creme fraiche.
Scottish white salmon are silver, firm-fleshed fish beloning to the species Salmo Salar and caught, classified and boxed in ice on Scottish shores. Their flesh is deep pink in color, they have perfect markings without distortion on their tails and they smell very fresh, are moist and have a full, complex flavor.
Scottish wild salmon can weigh from 1,5 kg to 20 kg. They must be caught in an environmentally friendly way, either with a net and coble, cruives or bag net, haaf and poke nets, and when sold, the salmon can be fresh, whole or boxed in ice.
Clare Island is located in outer Clew Bay, County Mayo where salmon of the species Salmo salar thrive in the wild pristine Atlantic waters. The salmon are reared in large cages where they are stocked at very low densities that allow them to follow their natural behavior and swim freely.
Uniquely, they are fed daily with organic feed based on natural ingredients from sustainable sources and free from GMO. This salmon, which is certified as organic, is well-known for its firm flesh with low fat, and a color that reaches 14-15 on the Roche scale.
West Wales salmon is unique for its traditional method of catching the Salmo Salar species with coracles, small hand-made vessels shaped like baskets. The salmon is silver with a dark blue back. Their flesh is firm to the touch, pink or red-colored, freshly smelling (similar to a watermelon), and their texture is dense, with lots of muscle protein and beneficial oils.
Their meat is of such great muscle quality because they are caught as soon as they enter the river from the sea, so that they do not get accustomed to the inactive river environment, and are mostly sold fresh and whole.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.