Atlantic Salmon
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What it is
Atlantic salmon is a large, anadromous fish native to the North Atlantic Ocean. It is farmed globally in aquaculture operations, particularly in Norway and Scotland, and is also wild-caught. It is typically sold fresh, frozen, or smoked.
Why it's used
Salmon is primarily used as a protein source in a wide variety of dishes. It is popular in cooked meals, sushi, salads, and as smoked salmon on bagels or crackers. Its rich flavor and flaky texture make it a versatile ingredient.
Health notes
Atlantic salmon is a good source of protein, omega-3 fatty acids, and vitamin D. The U.S. Food and Drug Administration (FDA) considers fish to be a major food allergen. Regulatory bodies like the WHO/IARC have evaluated fish consumption in relation to health, but specific evaluations of Atlantic salmon as an ingredient are less common. Concerns sometimes arise regarding contaminants like mercury or PCBs, though levels in farmed salmon are generally considered low and safe for most people when consumed as part of a balanced diet.
Allergen info
Atlantic salmon is a fish, which is one of the 9 major food allergens identified by the FDA. It does not contain gluten.