Salmon belong to a group of fish that divide their time between fresh water (river and lake) and salt water (ocean). There are Pacific Salmon (which live in the northern Pacific Ocean , the Bering Sea and the Arctic Ocean ) and Atlantic Salmon (which live in the northern Atlantic Ocean ). There is only one species of Atlantic salmon and eight of Pacific Salmon, however, the Atlantic and Pacific Salmon look more or less alike.
Paramount Atlantic Salmon contains premium quality, skinless and boneless prime fillets of salmon.
Available in an easy open can, this firm pink meat has a mild, fresh flavour and is a good source of omega-3 and protein.
Red Salmon (Oncorhynchus nerka) - a.k.a Sockeye, Blueback. They can grow up to 1 metre and weigh up to 7kg, however, the average size is around 65cm long and 2.75kg. They tend to range the Pacific Coast of North America and far out to the mid Northern Pacific. One of the most abundant and valuable of the Alaskan Salmon, they are considered the most valuable of canned salmon. Their deep red flesh retains its colour to a higher degree than other salmon when cooked or processed. They are a relatively fat fish, yet have a firm and delectable flavour.
Pink Salmon (Oncorhynchus gorbuscha) - a.k.a Humpback. The average is around 2kg. They return to streams on all of Alaska 's coastline from the Arctic to Southeastern Ocean in a 2-year cycle and do not move far upstream to spawn. Its range in the Pacific is smaller that other salmon. Most are canned, however, increasing numbers are entering fresh and frozen markets. Their small size lends them to marketing as whole fish.
