Nearly 100% of the Atlantic salmon found in the market comes from farmed sources as historical commercial fisheries for wild stocks have ceased. The flavor is milder than wild salmon and the flesh coloration ranges from a deep orange to a pinkish-orange and this variation comes from different types of feed in the different farms. When raw, the meat almost looks marbled and when cooked the large moist flakes retain the raw color of the flesh.
 
Cooking Composition
Flavor: Mild
Texture: Delicate
Oil: High
 
Cooking Methods
Bake
Broil
Fry
Saute
Steam