Once served only in the most exclusive restaurants, Atlantic salmon is now standard issue for American consumers. In the 1990s, U.S. consumption grew from less than 25,000 tons annually to almost 150,000. The reason is that Atlantic salmon is now farmed around the world, and production costs have plummeted. Expect this popular fish to be a menu mainstay for years to come.
Origin: Farm-Raised (British Columbia, Chile)
Texture and Flavor: Pinkish orange, moderately firm, moist, flaky, high fish oil content
Cooking Methods: Grill, bake, sauté, smoke, poach, steam, sushi, sashimi
Substitutes: Wild salmon, Steelhead