Atlantic Salmon: This was once a luxury available only to a few.  Thanks to the recent development of aquaculture, it is now widely available, affordable and also the UK’s biggest-selling species. 

Wild salmon are still also available from February to August, they have a firmer flesh, more flavour, and are also usually in short supply – all of which is reflected in their high price. 

Wild fish can be as large as 45kg, but are usually up to 15kg. Farmed fish range from 2–8kg. Certified organic farmed Salmon is also available (remember that wild caught fish are not classed as organic!) 

The most popular Salmon portion is the suprême – with or without skin – though steaks are also widely used and are good value. Salmon can be cooked in most ways and matches a vast array of flavours and recipes. It is also very good eaten cold with a flavoured mayonnaise, making it a good choice for summer functions

Pacific Salmon: There are six species of Pacific Salmon, each of which has slightly different characteristics. Wild Pacific Salmon is caught between May and September. Its flesh has a darker colour than its Atlantic counterpart and is slightly less oily, but can be cooked in the same ways. Not easy to get fresh, but it freezes very well, providing Wild Salmon at a very keen price.