Salmon (salmo salar) as a flesh ranges in color from pink to red to orange with some varieties richer in important omega-3 fatty acids than others. Tender, mild-tasting, and versatile, salmon is easy to cook due to it’s fatty texture that help keep the fish flesh tender and moist.
Origin: Farm Raised: Atlantic Salmon from Scotland, Norway, Faroe Island, Canada, Chile
Scottish Salmon from Scotland
Organic Spring King from Canada
Seasonal Availability of Hawaii’s Major Fish Species
Round Weight of Yield (% of Round Weight)