Wild Salmon

Wild salmon are several species of fish belonging to the genus Oncorhynchus, native to the North Pacific Ocean and Bering Sea. They are anadromous, meaning they are born in freshwater, migrate to the ocean to grow, and return to freshwater to spawn. Wild salmon are harvested from their natural marine or riverine habitats.

Wild salmon is primarily used as a food source, valued for its rich flavor and flaky texture. It is commonly sold fresh, frozen, or smoked and can be found in a variety of dishes, from simple fillets to more complex preparations like salmon burgers or jerky.

Wild salmon is a good source of protein, omega-3 fatty acids, and various vitamins and minerals. The US Food and Drug Administration (FDA) considers fish to be a major food allergen. Regulatory bodies like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated fish and seafood, recognizing their nutritional benefits. Concerns about mercury levels in fish are monitored, but wild salmon is generally considered to have lower levels compared to some larger predatory fish.