The salmon belongs to the finest and tastiest blue white fishes. The salmon is a fish of passage. It spends the first two to three years in the upper course of rivers. Then it moves into the sea for the next three to five years. It returns into fresh water for spawning.
Today a majority is bred in fish farms. The back and tail fin of the farm salmon are regressed. With a fat content of 12-16% the farm salmon belongs to the fat fishes.
In comparison with breeding salmon, the wild salmon’s meat is less reddish and firmer. It is not so fatty and has less abdominal lobes. Besides, it is without feed additives and colourings.