Tag: Pacific salmon

According to a 2025 seafood market analysis, farmed Atlantic salmon is available year-round while wild Pacific salmon is seasonal. This guide will help you decide which salmon is best to eat, Atlantic or Pacific, by exploring key differences in sourcing, taste, and health benefits.

Salmon consumption worldwide is three times higher now than it was in 1980, transitioning from a luxury item to a dietary staple in many regions. This article explores where is salmon most commonly eaten, detailing the countries and cultures that drive this global demand.

Genetically, all salmon belong to the family Salmonidae, but the family tree branches into distinct genera, classifying Atlantic and Pacific salmon as different species. While most supermarket salmon is labeled simply as 'salmon,' the world of these anadromous fish is far more complex, with major differences in their life cycle, genetics, and habitats.

Did you know that keta salmon, often overshadowed by more popular varieties, is actually the wild-caught chum salmon (*Oncorhynchus keta*) marketed under a different name? This lean, mild-flavored fish has a history that unfairly gave it a reputation, but it offers a surprisingly versatile and affordable culinary experience.

While most people know that salmon is a healthy, delicious protein, a surprising 75% of the salmon we eat is farm-raised Atlantic salmon, a completely different genus from the various wild-caught Pacific species. Understanding the core distinctions between Atlantic and Pacific salmon can help you make a more informed choice at the seafood counter.

Over 90% of the salmon consumed in North America is Atlantic salmon, but there are many other species. Understanding the differences, including lesser-known varieties like keta salmon, can greatly improve cooking and dining experiences.

While both types of salmon are excellent sources of protein and omega-3 fatty acids, their environments and diets create distinct flavor profiles. Choosing between Atlantic and Pacific salmon depends heavily on personal taste preferences, with one offering a milder, buttery flavor and the other a bolder, more complex one.

Unlike Atlantic salmon, which is almost exclusively farmed, Pacific salmon species—including keta—are largely wild-caught. The question, 'Is wild keta salmon farmed?', is easily answered: commercially available keta is wild, not farmed, primarily sourced from healthy Alaskan fisheries.

According to the Food and Agriculture Organization of the United Nations, nearly two-thirds of the world's edible fish will be farmed by 2030, a trend that greatly impacts the salmon market. This shift makes understanding the difference between wild Pacific and farmed Atlantic salmon more important than ever for consumers looking to make informed choices based on health, taste, and sustainability.

Globally, farmed Atlantic salmon accounts for nearly 70% of the market, but does its widespread availability mean it is better than other salmon? The truth lies in comparing its farmed characteristics to the various wild Pacific species, assessing taste, nutritional value, and environmental impact.