Salmon The best of fish? We went from 3.32 million tonnes in 2018, to 3.45 million tonnes estimated in 2019, with a target of 3.58 for 2020, 3.71 for 2021 and 3.85 for 2022. 600 grams of salmon are enough to prepare an excellent salmon fillet in butter for 4 people. Farmed salmon feed on pellets composed of approximately 70% plant ingredients and 30% marine raw materials such as fish meal and oil. 3.5 kilos of salmon are consumed every second, or 110,000 tonnes per year. Norway is the world’s largest producer of smoked salmon. Salmon is best enjoyed during the months of November and December. First, it is consumed in October. Fresh salmon is eaten raw or cooked. Raw, it lends itself perfectly to the preparation of gravlax, a typical Swedish dish. It’s actually just salmon marinated in lemon juice, dill, salt, or even sugar. It is then eaten in the same way as a beef carpaccio. The belly of the salmon is the most fatty, tender and fragrant part of the salmon meat. It has the highest fat content and the best taste. Farmed salmon sold in France are mainly Atlantic salmon, of the species Salmo salar. Wild Atlantic salmon are victims of overfishing and should therefore be avoided. Those of the Pacific are divided into five species. The king salmon, or chinook, is the most famous. On the European market, the most common smoked salmon is that of Norway. Those of Scotland and Ireland are enthroned in second and third places. Contrary to popular belief, farmed salmon is of better quality. Wild salmon are known to have firm, dry flesh.