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As consumers continue to seek more health-conscious, high-quality options when eating out, salmon remains a favoured staple on menus across the foodservice industry. From fast-casual eateries to fine dining restaurants, the demand for this nutrient-rich fish continues to increase. It’s a lean premium protein, it’s filled with vitamins and omega-3 fatty acids and it tastes great – I mean what’s not to like?
But when it comes to sourcing salmon, it’s not a one-type fits all. The choice between Atlantic and Pacific salmon can have a significant impact on your menu, margins, and guest satisfaction.
In this article, we’ll break down the key differences between Atlantic and Pacific salmon specifically from a foodservice perspective.
Atlantic salmon is primarily farm-raised and widely available across global markets. They have a torpedo-like shape that’s rounded, broad in the middle and tapers smoothly at the head and tail.
For foodservice operators, Atlantic salmon offers consistency in size, flavor, and supply. Its rich, mild taste and higher fat content make it versatile across a range of menu applications from grilling and roasting to raw preparations like tartare and poke. Since Atlantic salmon is farm-raised and available year-round, it is a dependable option for kitchens that require predictable inventory and portion control.
Pacific salmon refers to a group of species native to the North Pacific Ocean and rivers in North America and Asia and is entirely caught in the wild. The five main types used in foodservice are listed below. Each species varies in flavor, appearance, texture and nutritional content.
Since Pacific salmon is caught in the wild, availability and pricing can range due to seasonality and environmental factors. Its flavor is more prominent compared to Atlantic salmon, especially in varieties like Sockeye. This makes Pacific salmon ideal for menus that emphasize wild, regional, or specialty seafood offerings.
Both types of salmon offer distinct characteristics in terms of flavor, texture, availability, and cost. Understanding these differences is essential for making smart purchasing decisions that align with your culinary goals and operational needs.
See the graphic below to learn key differences between Atlantic and Pacific salmon that are relevant to Foodservice restaurants and businesses.
If you want to feature salmon on your menu and are having trouble deciding which salmon type makes the most sense, we have some best-practice indicators below to help guide your decision.
When to Choose Atlantic Salmon
When to Choose Pacific Salmon
When consistency, quality, and trust matter, True North Seafood stands out as a leading provider of premium fresh salmon. As part of the Cooke family of companies, True North combines decades of expertise with a deep commitment to responsible aquaculture.
Their salmon is raised in the cold, clean waters of the North Atlantic and harvested with a focus on freshness, resulting in mild-flavored, firm-textured fillets ideal for a wide range of menu applications. With rigorous food safety standards, sustainability certifications like BAP and ASC, and year-round availability, True North offers foodservice operators the reliability and product integrity they need to serve great salmon every time.
Interested in learning more and placing an order? Talk to your Flanagan Sales Professional. New to Flanagan? Become a customer below.
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