Omaha Steaks offers several varieties of premium, high-quality salmon with incredible color and flavor. Our salmon fillets are frozen the day of catch for maximum freshness, so it's important to thaw before cooking.

We offer several delicious varieties of premium salmon: Faroe Islands Salmon Fillets – Boneless, skinless, and sustainably farmed salmon fillets with a beautiful, crimson-orange color and incredible flavor.

Salmon steak is a cut of salmon that includes the bone and surrounding skin, which adds flavor and nutrition to the dish.

A fillet cut from an animal simply means it is cut along the side of the animal parallel to its backbone. Just like how fillet mignon comes from the tenderloin of the cow (which runs next to the backbone), a salmon fillet comes from the flesh next to its spine.

Coho, Chum, Chinook, Sockeye, and Pink salmon typically come from wild fisheries in the Pacific, while Atlantic salmon is the type that usually comes from commercial fish farms (Kelly, 2019).

Salmon (/ˈsæmən/; PL : salmon) is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins.

The five salmon farming capitals of the world - the Faroe Islands, Norway, British Columbia, Scotland, and Tasmania - share a common commitment to sustainability, fish welfare, and high-quality produce, underscored by strict regulations and innovative farming techniques.

Atlantic salmon Most farmed salmon are Atlantic salmon, Salmo salar. Wild populations of Atlantic salmon are generally at very low levels, and their commercial harvest is limited. Farm-raised fish are hatched, raised and harvested under controlled conditions com- parable to other farmed animals.

Due to the way we cut the fish, fillets are typically flakier than steaks. Additionally, the fillet is a larger cut of meat, ideal for more than one diner. Steaks are cut for single servings. Because the bone remains in the cut, steaks tend to be more flavorful and take longer to cook.

Coho, Chum, Chinook, Sockeye, and Pink salmon typically come from wild fisheries in the Pacific, while Atlantic salmon is the type that usually comes from commercial fish farms (Kelly, 2019).

Salmon is high in protein and omega-3 fatty acids that provide well documented benefits for the heart and brain. Wild salmon is a great choice and farmed salmon is a good alternative. Women of childbearing age and young children should continue to eat fish known to be low in contaminants.

The biggest global producers of farmed Atlantic salmon are Norway, Chile, Scotland, and Canada.

salmon steak in British English (ˈsæmən steɪk ) noun. cookery. a thick slice of salmon.

Salmons have sleek, streamlined bodies that typically change color throughout their lifetimes. While in freshwater, Atlantic salmon are brown and spotted. When they migrate to the ocean, they turn silvery. Atlantic salmon are the largest salmon species, typically growing to just under four feet in length.

1. King Salmon. King salmon lives up to its name as the premier salmon in size and taste. Chef Resources says that king salmon, otherwise known as Chinook salmon, is the largest salmon in the Pacific, with an average weight of 20 pounds and a potential weight of over 50 pounds.

Norway Total global salmon production is nearly 2.5 million tons per annum, which accounts between 288 and 674 million fish [1]. Norway is de the biggest producer and accounts for more than 50% of world salmon production.