Farmed Atlantic salmon
Atlantic salmon is the most commonly farmed species. It is first raised on land in freshwater tanks, then transferred to floating sea cages or net pens. Atlantic salmon is distinguished by its silver skin and small black crosses.
Fillets C, D, E
ORIGIN: Canada, Chile, Iceland, Faroe Islands, Scotland, Norway
- Its flesh, which can vary from pink to bright orange, is fairly oily.
- It has a velvety texture. Its taste is rich, savoury and very aromatic.
- Rich in Omega-3 fatty acids and high-quality protein. The nutritional benefits of Altantic salmon are guaranteed.