Only farm-raised Atlantic salmon are found in U.S. seafood markets.

Commercial and recreational fishing for Atlantic salmon in the United States is prohibited. In addition, the Gulf of Maine distinct population segment (DPS) of Atlantic salmon are protected under the Endangered Species Act.

Appearance

• Atlantic salmon have a spindle-like body shape – rounded, broad in the middle, and tapered at each end. The shape is somewhat flattened toward the sides, which is typical of salmon species.
• The head is relatively small, about one-fifth of the body length. The underside paired fins are prominent, especially on juveniles.
• Spawning adults darken to a bronze color after entering freshwater and darken further after they spawn. When spawning has been completed, they are often referred to as kelts or black salmon.  Their silver color returns after they re-enter the sea.

Biology

• Atlantic salmon are anadromous – they leave the ocean to return to freshwater streams and rivers to breed.
• Females lay an average of 7,500 eggs in gravel nests, called redds.
• Eggs incubate slowly due to cold winter water temperatures. About 9 to 20 percent of the eggs survive to the fry stage.
• Fry remain buried in the gravel for about 6 weeks and emerge in mid-May.
• They quickly disperse from the redds and develop camouflaging stripes along their sides, entering the parr stage.
• Parr eventually undergo a physiological transformation called smoltification that prepares them for life in a marine habitat. During smoltification, fish imprint on the chemical nature of the stream or river to enable them to find their way back to where they were born. After smoltfication is complete in the spring, smolts migrate to the ocean to grow, feed, and mature.
• Atlantic salmon growth rates are variable and depend on several factors including season, habitat quality, age, sex, and population density.
• They grow much faster in saltwater than in freshwater. After 2 years at sea, adult salmon can grow to an average length of 28 to 30 inches and weight of 8 to 12 pounds.
• Unlike the Pacific salmon species, Atlantic salmon do not die after spawning, and adults can repeat the breeding cycle. They live for 4 to 6 years.
• Juvenile Atlantic salmon mostly prey on invertebrates and terrestrial insects while in freshwater and on amphipods (small, shrimp-like crustaceans), krill, and fishes while at sea.
• Larger adult Atlantic salmon mainly prey on fish such as Atlantic herring, alewife, rainbow smelt, capelin, mummichogs, sand lances, flatfish, and small Atlantic mackerel.
• Birds, marine mammals, and fish prey on Atlantic salmon.

Where They Live

Range

• Atlantic salmon are the only salmon native to the Atlantic Ocean.
• There are three groups of wild Atlantic salmon: North American, European, and Baltic. The North American group, including the Canadian and U.S. populations, was historically found from northern Quebec southeast to Newfoundland and southwest to Long Island Sound.
• In the United States, Atlantic salmon were once native to almost every river north of the Hudson River. Due to the effects of industrial and agricultural development (including habitat destruction, dams, and historic overfishing), most populations native to New England were eradicated. Now, the only native populations of Atlantic salmon in the United States are found in Maine.

Habitat

• Atlantic salmon are anadromous—they leave the ocean to return to freshwater streams and rivers to breed.
• After hatching, young Atlantic salmon (called parr) remain in rivers or streams for the first 1 to 2 years of life, preferring shallow, cool, fast-flowing water with shade.
• After this period, the salmon migrate to open ocean waters where they spend about 2 to 3 years feeding, then return to their natal streams or rivers to spawn during the fall.

Is Atlantic Salmon Sustainable?

U.S. farmed Atlantic Salmon is a smart seafood choice because it is grown and harvested under U.S. state and federal regulations.

Availability

Available year-round.

Source

Coastal salmon farms, mostly in Maine or Washington.

Taste

Buttery, rich taste.

Texture

Firm and fatty, rich in omega-3 fatty acids.

Color

Like wild-caught salmon, the flesh is reddish-orange or pink.

Health Benefits

Farmed salmon is low in sodium and contains high levels of omega-3 fatty acids and vitamin B12.

Nutrition Facts

Servings: 1; Serving Weight: 100 g (raw); Calories: 142; Protein: 19.84 g; Total Fat: 6.34 g; Total Saturated Fatty Acids: 0.981 g; Carbohydrate: 0 g; Total Sugars: 0 g; Total Dietary Fiber: 0 g; Cholesterol: 55 mg; Selenium: 36.5 mcg; Sodium: 44 mg

FDA and EPA have issued advice regarding eating fish.

This advice can help those who might become or are pregnant or breastfeeding as well as parents and caregivers who are feeding children make informed choices when it comes to the types of fish that are nutritious and safe to eat.

Fish provide key nutrients that support a child’s brain development.

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/or early childhood to support a child’s brain development:

• Omega-3 (called DHA and EPA) and omega-6 fats
• Iron
• Iodine (during pregnancy)
• Choline

Choline also supports development of the baby’s spinal cord. Fish provide iron and zinc to support children’s immune systems. Fish are a source of other nutrients like protein, vitamin B12, vitamin D, and selenium too.

Eating fish can provide other health benefits too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development.

Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits.

Healthy eating patterns that include fish may have other benefits too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with:

• Promotion of bone health – decreases the risk for hip fractures
• Decreases in the risk of becoming overweight or obese
• Decreases in the risk for colon and rectal cancers

A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods, which includes fish), eaten in recommended amounts, and within calorie needs. Healthy eating patterns include foods that provide vitamins, minerals, and other health-promoting components and have no or little added sugars, saturated fat, and sodium.

The Dietary Guidelines for Americans recommends eating fish as part of a healthy eating pattern.

The Dietary Guidelines for Americans recommends:

• At least 8 ounces of seafood (less for children) per week based on a 2,000 calorie diet.
• Those who are pregnant or breastfeeding consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury.

Choose a variety of fish that are lower in mercury.

While it is important to limit mercury in the diets of those who are pregnant or breastfeeding and children, many types of fish are both nutritious and lower in mercury.

This chart can help you choose which fish to eat, and how often to eat them, based on their mercury levels.

What is a serving? As a guide, use the palm of your hand.

Pregnancy and breastfeeding:

• 1 serving is 4 ounces

Eat 2 to 3 servings a week from the "Best Choices" list
(OR 1 serving from the "Good Choices" list).

Childhood:
On average, a serving is about:

• 1 ounce at age 1 to 3
• 2 ounces at age 4 to 7
• 3 ounces at age 8 to 10
• 4 ounces at age 11

Eat 2 servings a week from the “Best Choices” list.