Farm Raised Salmon: The different kinds

1. The "Wagyu of the Sea": New Zealand King Salmon

Unlike almost every other farmed salmon, these are Pacific King (Chinook) Salmon, not Atlantic salmon. Farmed King salmon from New Zealand is renowned for its superior, buttery, and rich taste, high omega-3 content, and sustainable, low-density farming practices. Unlike Atlantic salmon, these fish are raised in pristine, deep-water ocean currents with strict, antibiotic-free standards (especially brands like Ora King), resulting in a clean, vibrant orange-fleshed product widely considered the best farmed salmon in the world.

• Brands/Species: Ora King (The gold standard for chefs) and Akaroa King Salmon - they are a small family-owned business.
• Exceptional Sustainability: New Zealand King salmon is often ranked as a "best choice" by sustainability trackers due to high standards, low stocking densities (roughly 1% fish, 99% water), and excellent environmental management. They are raised in the cleanest southern ocean currents and are fed a clean diet free of GMOs and antibiotics.
  
• Fat Content: Extremely high. It has distinct white marbling similar to Wagyu beef.
• Taste/Texture: Velvety, buttery, and luxurious. It melts in your mouth.
• Price: Highest. This is the most expensive farmed salmon you can buy.
• Best For: High-end sushi, sashimi, and crudo.

2. The European "Big Three": Norway, Scotland, & Faroe Islands

These are the heavy hitters of the Atlantic Salmon world. Most restaurants have one of these types of salmon on their menu.  All three of these salmon are raised with sustainable practices and low-antibiotic results.

• Norwegian: The worlds largest producer of Atlantic Salmon and dominates the industry with consistent, high tech, and efficient farming operations.  It has a clean, mild flavor and a consistent fat content (usually 15–20%). It is the reliable "all-rounder" for sushi and home cooking. Norwegian salmon is praised for consistent quality and sustainable, low-antibiotic, and, high-volume production.
• Faroe Island: These are raised in the wild, icy waters between Iceland and Norway. They are famous for being antibiotic-free and having a high fat content and a "clean" finish.  Known for a very high fat content (Omega-3), resulting in a buttery, rich, and clean flavor.
• Scottish: Often considered more "craft." Because of the strong currents in Scottish sea lochs, these fish "exercise" more, leading to a slightly firmer texture and a rich, traditional flavor and higher fat content compared to Norwegian salmon, which makes them very popular for eating and smoking.

3. The Icelandic & Canadian Options

Icelandic and Canadian salmon options are wonderful because you can still get the high quality salmon experience but at a softer price point. Both of these kinds of salmon are very versatile for sushi, baking, air frying, or grilling.  Just like European Atlantic salmon, both of these types are also raised with sustainable practices and have minimal to low-antibiotic results.

• Icelandic: Growing in popularity because of Iceland’s pristine reputation. It is very similar to Norwegian salmon but often marketed as being raised with highly sustainable, land-based or eco-friendly methods.
• Canadian: Comes from British Columbia (Pacific side) or New Brunswick (Atlantic side). It typically offers a middle-of-the-road fat content and a mild flavor. It is a staple in North American grocery stores due to lower shipping costs.

4. The Budget-Friendly Choice: Chilean Coho

If you see salmon at a significantly lower price point, it is often Chilean Coho. Coho is naturally leaner, whereas Atlantic salmon tends to be more fatty and buttery.  Coho actually has a beautiful, deep reddish-orange color that is often darker than Atlantic salmon.

• Species: Coho (Silver) Salmon (a Pacific species).
• Fat Content: Much lower than Atlantic or King salmon (around 7%).   In the culinary world, fat equals flavor and "high quality" texture, so the leaner Coho feels less luxurious.
• Taste/Texture: Leaner, firmer, and more "meaty." It doesn't have that "melt-in-your-mouth" buttery feel.
• Antibiotic Use: Historically, the Chilean salmon industry has struggled with a bacteria called SRS. To fight it, Chile has used significantly more antibiotics than producers in Norway or the Faroe Islands. Many high-end retailers (like Costco or Whole Foods) often choose European sources specifically to avoid these high antibiotic levels.
• Price: Lowest.  Coho salmon grow very quickly compared to Atlantic salmon. They reach harvest weight faster, which means the farmers spend less on feed and labor per fish.  Most of the salmon is also exported frozen rather than fresh, shipping frozen fish at sea is much cheaper than flying fresh fish.  Chile also has a high tech farming industry, and the cost in labor is very cheap compared to other countries.
• Best For: Grilling, fish tacos, or recipes where you are using a heavy marinade or sauce. Coho is not used for sushi preparations as it is not high enough in fat.

Quick Comparison Table

Origin	Species	Fat Content	Primary Use	Price
New Zealand	King	Ultra High	High-end Sashimi	$$$
Scotland	Atlantic	High	Sushi / Searing	$$$
Norway	Atlantic	Medium/High	Versatile / Sushi	$$
Faroe Island	Atlantic	Medium/High	Versatile / Fine Dining	$$$
Icelandic	Atlantic	Medium	Versatile	$$
Canadian	Atlantic	Medium	Versatile	$$
Chile	Coho	Low	Grilling / Budget meals	$

Which Salmon is best for sushi?

Sushi chefs look for consistency and fat marbling. A high fat content (like in King or Scottish Salmon) carries more flavor and creates a better mouthfeel when eaten raw. Sushi chefs also opt for salmon that is larger in size, like a 14-16 pound size whole fish as those also have a higher fat content the larger they are.

If you want the best "bang for your buck" for home-made sushi, look for Norwegian or Faroe Island salmon—they offer the best balance of rich fat and approachable pricing.  

If you want complete versatility for sushi or for cooking with great flavor, then Icelandic or Canadian are your best choices. 

If you are grilling for a large party or making a blackened salmon salad, Chilean Coho is a high quality budget choice because its firm meat holds up better on a hot grill and won't fall apart.  For sushi, we recommend skipping coho salmon.