Norway – world leaders in salmon
Norway’s ocean-farmed Atlantic salmon comes from the same origins as wild, thanks to our pioneering idea. In the 1970s, we collected salmon from 40 Norwegian rivers to breed in our ocean farms. Norwegian farmed salmon has the same genetics as the wild salmon, but its feed allows it to grow faster, mature later and resist disease better.
Ocean-farmed salmon from Norway is well looked after and available all year round. We set high standards and our model of sustainably managed aquaculture is recognised worldwide.
Bjørn-Erik StabellMarketing Manager Salmon and Trout, Norwegian Seafood Council
Want to know about other types of salmon? We're the experts.
There are many members of the family Salmonidae and different fish will suit different recipes and requirements. There are two main salmon types, Atlantic and Pacific. Atlantic salmon (including our ocean-farmed salmon) is from the genus Salmo. Pacific salmon is from the genus Oncorhynchus. Pacific salmon includes pink, trout, chum, coho, sockeye and king.
Meet the salmon family
There is more Atlantic salmon in the world than any other type. It grows exceptionally well in Norway's Arctic waters, but it is also produced in Chile, UK, North America, the Faroe islands, Ireland, and Australia/Tasmania. Popular around the world, Atlantic salmon can be served a variety of ways - from poached to pickled, smoked to sushi.
This is a wild salmonid found in the USA and Russia. It is smaller and of a lower quality than Atlantic salmon, so it is usually used for canning, pet food and roe production.
This member of the salmon family is mainly served fresh, but it can also be smoked. It's farmed in Norway, Chile and the Faeroe Islands.
Often served hot smoked or as a fillet, small trout is a widely farmed salmonid.
This fish is caught in Alaska and Japan. It's mostly eaten in China (where it's processed and re-exported) and Japan. Chum varies in quality and some of the catch isn't suitable for humans to eat.
Japan is the largest market for coho, although it has recently become popular in Russia. It's produced in Chile, and is mostly used in salted products.
Smoked, salted or served as sashimi - wild sockeye is perceived to be a high quality salmon. It's mostly eaten in Russia and Alaska, where it is caught.
This is a valued salmon that is in direct competition with the Atlantic salmon, but not produced in high quantities. It is mainly farmed in Alaska, Canada and New Zealand and eaten locally.