Our farmers grow Atlantic salmon, Coho/Silver salmon, and Rainbow/Steelhead trout sold to the North American food industry. This overview explains the differences between the genus Salmom (Atlantic salmon), six species from the genus Oncorhynchus (Pacific salmon), and Arctic char.
Accounting for more than 80 percent of the world’s farmed salmon, Atlantic salmon is the only salmon species native to the Atlantic Ocean.
Coho salmon are often called “Silver salmon” due to their especially silver skin. They also are known for their bright red color and more delicate texture compared with other salmon species.
Rainbow and Steelhead trout are cold-water fishes in the salmon family. “Rainbow” refers to the various colors making up the skin of the stream-dwelling fish type, while “Steelhead” refers to the steel-gray head color of the type that thrives in the ocean.
Arctic char thrive in cold, clear, oxygen-rich water, and have the northernmost distribution of any freshwater fish.
Chum salmon have the longest natural range of any Pacific salmon. Some migrate more than 2,000 miles.
King salmon, as you can guess from their name, are the largest of the Pacific salmon species. They are highly sought after for their rich omega-3 fatty acid content.
Pink salmon are the most common Pacific salmon, nicknamed for the hump they develop on their back while spawning. You’re likely to find them canned or in pouches, but they are also available fresh, frozen, and smoked.
Sockeye salmon are one of the smaller Pacific salmon species. They are especially high in omega-3 fatty acids and are rich in flavor.