Salmon

sake

Most salmon species are anadromous: they are born in fresh water but then migrate to the open sea to grow to maturity before returning to their birthplace to spawn. In the wild, they feed on fish and crustaceans that give the flesh its distinctive color. Salmon is native to the cool waters of the northern hemisphere, but is now farmed in many other parts of the world. It has become one of the most popular and recognizable raw sushi ingredients in the West, but in Japan this fish was traditionally salt-cured.

Steaks and fillets

Both of these cuts are readily available. Fillets may be more expensive, but they are a better shape for sushi.

AVAILABILITY

Wild Pacific salmon is in season between June and September. There are five main species: chinook and coho varieties are held to have the best flavor, but are not usually sold raw outside North America; keta (or chum) and sockeye varieties can be found fresh in other parts of the world; pink salmon is usually sold frozen or canned. Farmed Atlantic salmon is available year-round globally.

SUSTAINABILITY

Responsibly managed wild Pacific salmon from the Northeast Pacific is best. Wild Atlantic salmon is vastly depleted; most are now farmed, which can have environmental issues. Look for organic farmed fish or those from closed tanks (not open nets).