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SALMON
There are almost as many varieties of salmon as there are countries with enough water to raise them. The most important difference in species is between wild and farm raised fish. As for Atlantic salmon, the majority of these fish are now farm raised. Many different nations farm Atlantic salmon including the U.S., Canada, Chile, Iceland, Norway, Scotland, Ireland and the Faroe islands. The quality of these fish is wonderful. They are all basically raised in the same manor and fed the same food source. Of the wild harvest salmons the most popular are the silverbrites (chums), coho's, kings and sockeyes.
PRODUCT FORMS
Salmon are available whole, head on and gutted, fillets and fillet portions, steaked and smoked. * All Atlantic salmon fillets sold now from Hopkins are 100% pin bone removed, skin on or skin off.
PREPARATION
Salmon is a firm textured fish that can be cubed for kebabs, cut into strips for a stir fry or marinated and broiled or grilled. Salmon can also be steamed, baked and poached.
NUTRITIONAL INFORMATION
Salmon oil is rich in omega 3. Salmon fat is highly unsaturated. Salmon is an important source of iodine, calcium, copper, iron, magnesium and phosphorous. Calorie counts vary by species. Atlantic salmon tend to have a higher fat and oil count than the wild cousin.
VARIETIES
- Baby Coho Salmon
- Steelhead BNLS 7-10oz
- Steelhead Fillet 8-10oz
- Atlantic Salmon 4-6
- Atlantic Salmon 6-8
- Atlantic Salmon 8-10
- Atlantic Salmon 10-12
- Atlantic Salmon 12-14
- Atlantic Salmon 14+
- Atlantic Salmon Steaks
- Atlantic Salmon Fillet 1-2
- Atlantic Salmon Fillet 2-3
- Atlantic Salmon Fillet 3-4
- Atlantic Salmon Fillet 4-5
- Atlantic Salmon Fillet 5-6
- Silver Brite Salmon Ocean Run
- Silverbrite Salmon Fillet
- Silverbrite Salmon Fillet
- Sockeye Salmon Ocean Run
- Coho Salmon
- King Salmon
- Pre-Sliced Atl Salmon Atl
- Pre-Sliced Smoked Norw. Salmon
- Whole Smoked Norw. Salmon
- Smoked Scottish Sliced Salmon
- Kippered Salmon
- Smoked Pate - Salmon
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