Salmon wholesale, most entrepreneur are looking to start a seafood business with the aim of exporting. Salmon is am important topic in the seafood world as its considered one of the most consumed fish worldwide. You will get know more about Salmon fish on this topics and on our blogs. Recommended salmon wholesale.


There are eight species of salmon in total. ( one Atlantic salmon & Seven Pacific salmon ) Of these, two Pacific species (masu and Amago) are native to Asia and cannot be found in North American waters. Here are the six different types of salmon you can find in North America, each with their own features and flavors that make them unique:

Pink (Humpy) Salmon: Their skin has various pink, green, and silver tones, with large black spots on their backs. The smallest salmon species at just 3-5 pounds, pink salmon have a pronounced hump on their back when spawning. Pink salmon’s flesh color varies from white to deep red. Like keta salmon, pink salmon are often canned or smoked. Fresh pink salmon has a delicate flavor and tender texture suitable for smoking, grilling, and baking. Pink salmon are wild fish primarily caught in Alaska and the Pacific Northwest. Like the ikura of keta salmon, pink salmon roe is a treat in many cuisines.

Keta (Chum) Salmon: Sometimes called dog or calico salmon, keta salmon are Pacific salmon that average 7-18 pounds and are identified by spotted patches on their backs and tails, as well as their large eyes. They have lighter flesh ranging from pale pink to orange. Keta salmon have a lower oil content than other salmon, resulting in a mild and delicate flavor. Often canned or smoked, keta salmon works well in burger patties, soups, chowders, and fish sticks. Keta salmon are notorious for their eggs, known as ikura, a delicacy in sushi and other cuisines. Keta salmon are exclusively wild fish migrating along the Pacific coast and inland waterways.

Sockeye (Red) Salmon: earn their name from their bright red-orange flesh, which comes from their krill-rich diet. They average 4-15 pounds and reach an intense scarlet hue when migrating upstream to spawn. Aside from their vibrant flesh, you can also identify sockeye salmon by their gold-colored eyes, lack of prominent spots along their backs, and their white mouths with white gums and black tongues. Sockeye salmon are prized for their meaty flavor and silky texture when cooked. Their high oil content makes them well-suited to grilling, broiling, poaching, and roasting. Sockeye are wild Pacific salmon mostly caught in Alaska and Canada.

Coho (Silver) Salmon: Also called silver salmon, Coho salmon average 8-12 pounds and are identifiable by dark metallic blue scales and lighter silvery sides. These Pacific salmon are abundant on coasts from California to Alaska, with a small population in the Great Lakes. Coho salmon have bright orange-red flesh that cooks up firm, moist, and flavorful. Their moderate fat content and mild, nutty flavor make Coho salmon perfect for pan-searing, grilling, poaching, and smoking. Traditionally a wild species, some Coho are now farm-raised as well.

Chinook (King) Salmon: Also known as quinnat salmon, king salmon are the largest species in the family, sometimes exceeding 40 pounds. They have blue-gray metallic scales, black spots on their back and tail, and black mouths. King salmon are abundant in the Pacific Ocean from California to Alaska. King salmon have a firm yet rich flesh, ranging in color from ivory to deep red. With the highest fat content among Pacific salmon and a full flavor profile, king salmon are stellar for grilling, smoking, roasting, and baking. King salmon are also popular for raw preparations like sashimi. These prized fish can be found both wild-caught and farm-raised.

Atlantic Salmon:  The Atlantic salmon is the most common salmon species consumed around the world, accounting for over 90% of North America’s salmon consumption. Although some wild Atlantic salmon exist, most are farmed in Norway, Chile, Scotland, and Canada. Atlantic salmon average 6-12 pounds with a blue-green back and silver sides. They have delicate, buttery flesh that cooks up moist and flaky. Their high-fat content makes them well-suited to cooking methods like grilling, broiling, baking, and poaching. Atlantic salmon is also the most popular species for sushi due to its high-fat content, mild taste, and affordability.


Steelhead trout are not salmon because they are a separate species with their own unique physical, biological, and ecological characteristics. Steelhead trout are a subspecies of rainbow trout, which is not a salmon. Steelhead trout have a number of physical differences from salmon, including their longer snout and darker skin color. Steelhead trout also have a different life cycle than salmon. Steelhead trout typically spend 2-3 years in freshwater before migrating to the ocean, while salmon usually spend 1-2 years in freshwater before migrating to the ocean. Therefore, steelhead trout play a more significant role in the food chain of freshwater ecosystems, while salmon play a more important role in the food chain of marine ecosystems.


1. Aids in Muscle Recovery

Salmon is a good source of protein, with about 16 grams in one three-ounce serving. Protein aids cell production and repair and promotes muscle health. Not getting enough protein can lead to muscle loss.

Incorporating salmon and other fish in your diet can help meet your protein needs better and build muscle. 

A study published in 2020 found that the protein content in salmon may help stimulate muscle protein synthesis after exercise. The researchers asked 10 active adults to perform resistance exercise, then consume salmon or crystalline amino acids and fish oil with 20 grams of protein.

2. Is Sustainable

Eating salmon can do more than boost your health. Salmon is a great choice if you want to be environmentally conscious. “Alaska Salmon is both wild and sustainable, good for the environment and good for us,” Keri Gans, RDN, a registered dietitian nutrition based in New York, told Health. If farmed, salmon is more sustainable than other animal sources of protein. The process of farming salmon leaves a smaller carbon footprint by utilizing less land and resources.

3. May Protect Against Chronic Illnesses

Astaxanthin is a carotenoid, or pigment—known as an active form of vitamin A—found in wild-caught salmon. Research has found that astaxanthin is an antioxidant, anti-inflammatory, and anticancer agent.

Antioxidants may protect against cell damage that contributes to chronic illnesses, such as:

  • Alzheimer’s disease
  • Certain cancers
  • Diabetes
  • Eye diseases
  • Heart diseases
  • Parkinson’s disease

4. Supports Heart Health

The AHA advises eating omega-3 fatty acids as part of a heart-healthy diet.

American Heart Association. Fish and omega-3 fatty acids. Salmon is an excellent source of omega-3, which support heart health. Research has found that replacing saturated fats from animal sources with omega-6 fatty acids in fish helps reduce total blood cholesterol.

Omega-3s in fish may help reduce mortality in people with coronary heart disease. Sometimes, healthcare providers advise supplementing with omega-3s to treat hypertriglyceridemia, or high triglycerides.

Research has found that the omega-3s found in salmon:

  • Decrease atherosclerosis, or buildup of fatty substances in the arteries
  • Improve the ability of the arteries to swell and boost the volume of blood they can transport
  • Increase HDL (“good”) cholesterol
  • Lessen inflammation
  • Protect against blockages of the coronary artery
  • Reduce the risk of arrhythmias, or irregular heart rhythm

Nutrition of Salmon

One three-ounce serving of wild Atlantic salmon contains the following nutrients:

  • Calories: 121
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Unsaturated fat: 3.9g
  • Sodium: 37.4mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Added sugars: 0g
  • Protein: 16.8g

Other essential vitamins and minerals in salmon include:

  • Iron: Salmon is a good source of iron, which is crucial for many bodily processes. Iron helps transfer oxygen from your lungs to other tissues and supports muscle metabolism.
  • Selenium: This element helps your body make antioxidants that prevent cell damage. 
  • Vitamin A: Salmon is rich in vitamin A, which supports healthy teeth, skin, eyesight, pregnancy, and breastfeeding. The fat in salmon can help with the absorption of vitamin A.
  • Vitamin B3: Also known as niacin, vitamin B3 helps transform food into energy your body needs. Vitamin B3 aids in digestion and skin and nerve functions.
  • Vitamin B12: Getting enough vitamin B12 helps prevent anemia, loss of appetite, nerve problems, and weakness.
  • Vitamin D: Your body gets vitamin D from sunlight and foods like salmon. Vitamin D helps your body absorb calcium, which builds strong bones. Vitamin D plays a key role in your nerve, muscle, and immune systems.
  • Zinc: This essential mineral helps support immune function, cell growth, and wound healing.
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