Capture and Culture Species
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Photo	Names
Image courtesy of: Regulatory Fish Encyclopedia, Office of Seafood and Office of Regulatory Affairs, US Food and Drug Administration.	Latin: Salmo salar French: Saumon de L'Atlantique German: Lachs Spanish: Salmon Russian: Lososh Japanese: Taiseiyosake

Description

There are many different varieties of salmon on the market, each with a distinct flavor, texture, and price. Atlantic salmon supplies about one third of all the salmon sold commercially. Most of the Atlantic salmon comes from fish farms. The natural supply of Atlantic salmon is relatively small.

Markets	Commercial Aspects
Exporting Countries Culture: Norway, Chile, United States, Canada, England, Iceland, Ireland Capture: Japan, United States, Canada Primary Consumers Japan, United States, England, France, Sweden Singapore, China, Belgium	About 500,000 tons of Atlantic salmon are harvested annually.

Production Trends	Diet/Health Info
Production is expected to remain steady with a slight increase possible.	Atlantic salmon have a high oil content and are rich in omega-3 fats.

The Global Supply

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