This is the eighth in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. The fact sheet also includes culinary characteristics, cooking tips and a recipe for Easy Baked Salmon.
Atlantic salmon, also known as sea-run salmon, kelts, and black salmon, are anadromous finfish in the Salmonidae family. Anadromous fish start their lives in freshwater and migrate to saltwater, returning to freshwater to spawn. Atlantic salmon are the only salmon species found in the Atlantic Ocean. They are native to the North Atlantic Ocean and coastal streams of North America and Europe and landlocked populations have been documented.1,2 They can be found in coastal waterways, freshwater streams, and lakes. They have long silver bodies with small black spots, appearing brownish from above. During spawning, males turn bronzish-purple with red spots and develop a hook-like lower jaw, known as a “kype.”
To receive the free download for the Atlantic Salmon Farmed Fish Fact Sheet please visit The Education Store.
Walleye Farmed Fish Fact Sheet, The Education Store, Purdue Extension’s resource center
Pacific White Shrimp Farmed Fact Sheet, The Education Store
Yellow Perch Farmed Fish Fact Sheet, The Education Store
Tilapia Farmed Fish Fact Sheet, The Education Store
Rainbow Trout Farmed Fish Fact Sheet, The Education Store
American Paddlefish, The Education Store
A Guide to Small-Scale Fish Processing Using Local Kitchen Facilities, The Education Store
Aquaculture Family Coloring Book Development, The Education Store
Eat Midwest Fish, Illinois-Indiana Sea Grant online resource hub
Aquatics & Fisheries Videos, Purdue Extension-Forestry and Natural Resources YouTube Channel Playlist
Channel Catfish, The Education Store
Amy Shambach, Aquaculture Marketing Outreach Associate
Purdue Department of Forestry and Natural Resources/Illinois Indiana Sea Grant Program