Atlantic Salmon: Commonly farm-raised due to their decreasing population, and consists of 3 main breeds: Norwegian salmon, Tasmanian salmon and Scottish salmon.
Pacific Salmon: Salmon that can still be wild caught and consists of 5 breeds: Chinook Salmon, Sockeye Salmon, Chum Salmon, Coho Salmon and Pink Salmon.
Smoked salmon, salmon salad, or salmon sashimi, despite having different preparation methods, opting for wild-caught salmon ensures essential nutrients for the body, including Vitamin B12, Vitamin B6, Vitamin D, potassium, selenium, sodium, heart-healthy fats (omega-3 fatty acids), and omega-3 fatty acids, widely used for health benefits. However, when selecting salmon for cooking, it is important to choose high-quality ingredients, preferably salmon graded for sashimi consumption.
Choosing high-quality wild-caught salmon provides more energy compared to farmed salmon that are bred under controlled farming systems to ensure efficient nutritional values and the highest meat quality. This option is increasingly popular due to its affordability, and helps in maintaining the natural balance of wild salmon populations.
