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Description: Atlantic salmon is a silver-skinned
fish with distinct dark blue-green, cross-like spots
over the body and head, and above the lateral line.
The underside of the fish is nearly all white and its
flesh colour ranges from pink to deep orange.
Farmed Atlantic salmon are commonly available on
the market weighing between 3.5 kg (8 lbs) and
4.5 kg (10 lbs). The flesh of farmed Atlantic salmon
is firm, moist, oily and has a large moist flake.
Its flavour is delicate.
While Atlantic salmon is the most common farmed
salmon species in British Columbia accounting for
80% of BC’s farmed salmon production, other species
include Chinook (Pacific King) and Pacific Coho.
Product Forms: Farmed Atlantic salmon is
available fresh in a variety of forms including whole
dressed, steaked, filleted and portioned. The 2
latter products can usually also be obtained with
the bones and/or skin removed. While most product
forms are sold as fresh, they are also available
frozen and smoked. A small amount of farmed
salmon is also now canned.
Availability: Farmed salmon is available fresh,
frozen and smoked year round.
Buying Tips: When buying Atlantic salmon
ensure that: the skin is shiny and bright with no
scrapes or scars; the scales are intact; the eyes are
bright; the gills are bright pink-red and not slimy;
the body is firm (the flesh should spring back when
pressed lightly), and; the flesh is a uniform colour
throughout. When buying fillets and steaks, look
for firm, elastic flesh and a mild aroma.
Storing Tips: Because of its high oil-content,
Atlantic salmon can turn rancid quickly if not
properly stored. Rinse whole dressed salmon in ice
water and pat dry before storing, but do not rinse
cut portions. Chill fresh product to 0° C (32° F)
immediately. Chilled product has a shelf life of
approximately 10 days; however, for best results
use within 2 days.
Salmon will stay fresh in the freezer for 3 to 5
months. If serving salmon raw, be sure to freeze
it to -20° C (-4° F) for at least 24 hours before
serving.
Preparation/Usage: Atlantic salmon can be
prepared in many ways including baked, broiled,
poached or grilled. To avoid overcooking, measure
the thickest section of the salmon and cook for
10 to 12 minutes per 2.5 cm (1 inch) at 230° C
(450° F). The salmon is cooked when the flesh
loses its translucency and becomes opaque.
Avoid using accompanying flavours that overpower
the delicate flavour of the fish.
Area of Origin and Range of Availability:
Atlantic salmon is farmed in North America, South
America, Australia and Europe. Salmon farms in
British Columbia are predominantly located on the
east coast of Vancouver Island, although others
are situated along the west and south coasts of
Vancouver Island.
Harvest Volume:
Canada is the fourth largest
producer of farmed salmon in the world, following
Norway, Chile and the United Kingdom. Landed
volumes of farmed salmon in British Columbia rose
dramatically during the 1990s with production having
more than doubled in the last 5 years. Approximately
52,600 metric tonnes of farmed Atlantic salmon were
harvested in the year 2001.
Cultivation Method:
The salmon farming
operation begins when salmon eggs are collected in
the late fall and incubated in fresh water. In the late
winter or early spring, they hatch as sac fry and are
kept in tanks designed for feeding. In the late spring,
they are graded for uniformity and size and
transferred to rearing tanks where they feed
throughout the summer. Once the salmon smolts
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have reached a weight of about 60 grams (2 ounces)
and are strong enough to survive in the ocean, they
are transported to saltwater and placed in sea cages
which are net enclosures supported by floating
frames made of plastic or steel. There they are fed
a mixture of fishmeal, fish oil, grains, minerals and
vitamins until they reach market size. It takes
approximately 30 months after hatching for a salmon
to reach market size.
Processing Method: Farmed salmon are either
brought live to the processing plant in harvest
vessels, or they are harvested and iced at the salmon
farms and then delivered to the processing plant
hours later. Most farmed salmon are shipped to the
market within 24 hours of being harvested.
Markets: Approximately 80% of British Columbia
farmed salmon is exported outside of Canada, with
the majority of international shipments going to
markets in the United States. Other export markets
include Japan, Taiwan and Korea.
Sustainability: The British Columbian salmon
farming industry continues to take precautionary
measures to address the impact that salmon farms
may have on the environment by: working with First
Nations and government to monitor streams for the
presence of Atlantic salmon; implementing numerous
on-farm measures to reduce salmon escapes, and;
researching technologies that could one day
eliminate all escapes. In addition, a range of other
environmental issues relating to salmon farming has
been extensively studied. British Columbian salmon
farms operate under strict environmental regulations
and are subject to continual monitoring and
inspections.
In 2001 the BC Salmon Farmers Association (BCSFA)
voluntarily implemented a Code of Practice. This
Code of Practice guides the operations of BCSFA
members in order to protect the safety and
environmental sustainability of British Columbia’s
natural environment and salmon stocks.
After over a decade of review and assessment,
provincial and federal governments have been
persuaded by the industry’s safe environmental
record to licence new sites in British Columbia.
Historical and Anecdotal Information:
Salmon has been farmed in Pacific waters since 1987,
although the industry did not take off until the 1990s
when harvests increased over 300% in a decade.
Approximately 80% of farmed salmon in British
Columbia is Atlantic salmon, although Chinook and
Coho are also farmed. The industry operates on an
area roughly one-sixth the size of Stanley Park in
Vancouver, British Columbia.
| NUTRITIONAL
INFORMATION |
| Per
3.5 oz/100 grams of raw edible portion |
 |
| Calories |
183 |
| Total
fat |
10.85
g |
| Saturated
fat |
2.18
g |
| Protein |
19.90
g |
| Cholesterol |
59.0
mg |
| Sodium |
59.0
mg |
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Source: USDA |
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For Additional Information And A List
Of Current Product Suppliers, Contact:
| BC Salmon Farmers Association
302- 871 Island Highway,
Campbell River, British Columbia,
Canada V9W 2C2
Phone: 250.286.1636
Toll Free: 800.661.7256
Fax: 250.286.1574
email: info@salmonfarmers.org
website: www.salmonfarmers.org |
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