| Name (Japanese) | Atlantic salmon (Sāmon / サーモン / 大西洋鮭) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★★☆ Price range: $12~$20/lb |
| Best Season | Available year-round, farmed salmon ensures consistent quality |
| Did You Know? | It was the first fish to be farmed in Europe in the sea, around 1970. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Sāmon (サーモン) Kanji Name: 大西洋鮭 (Ōseiō-zake) English Name: Atlantic Salmon Scientific Name: Salmo salar Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Salmoniformes • Family: Salmonidae • Genus: Salmo • Species: S. salar Average Size: 70–100 cm; 5–15 kg (farm-raised typically smaller) Key Features: Vibrant orange flesh; rich flavor; high fat content; buttery texture |
| 2. Habitat & Distribution |
Native to the North Atlantic Ocean and rivers flowing into it. Today mostly farmed in Norway, Chile, Canada, and Scotland. Wild populations exist but are limited. |
| 3. Seasonality |
Available year-round due to aquaculture. Peak quality in colder months when fat content is higher. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, aburi (torched), rolls Flavor: Rich, fatty, slightly sweet Texture: Soft, buttery, melts in the mouth Fat Content: High; prized for richness |
| 5. Preparation & Craftsmanship |
Often served raw as nigiri or sashimi. Aburi-style (lightly torched) enhances aroma and sweetness. Requires careful slicing to balance fat marbling. Sometimes paired with citrus or herbs to cut richness. |
| 6. Recommended Pairings |
Sushi Rice: Mild seasoning to balance richness Condiments: Wasabi, soy sauce, ponzu, lemon Drinks: Crisp white wine, dry sake, sparkling water |
| 7. Nutritional Information |
High in protein and omega-3 fatty acids. Rich in vitamins B12 and D. Beneficial for brain, heart, and skin health. |
| 8. Trivia & Cultural Notes |
Though now iconic in sushi, salmon was not traditionally eaten raw in Japan until the late 20th century. Norwegian salmon exports introduced it to Japanese sushi culture in the 1980s. Today, it is one of the most popular sushi toppings worldwide. |
| 9. Recommended Sushi Styles |
• Salmon nigiri (raw) • Aburi salmon (torched with soy or mayo) • Salmon sashimi • Salmon with ponzu or citrus zest • Salmon rolls (often with avocado or cream cheese internationally) |
