According to GFK Italy, salmon has seen a 10% increase in purchase frequency and a 7% penetration on Italian tables up until the end of August 2021.

As reported in the article in Il Sole 24 Ore, smoked salmon and fresh salmon are the two main types that have seen a significant increase in their consumption over the last year, with 7 out of 10 families regularly purchasing the quintessential fish that swims upstream.

Norway, with 5,753 tons of exports, is the nation with the largest export of products, thanks to numerous farms, also present due to its geographical and climatic characteristics.

As reported in the article, however, the intensive nature of farming and the resulting drop in prices can have an unwanted boomerang effect: the standardization of salmon and the low quality of the final product consumed.

Sustainability as a differentiating element

In light of the above, and thanks also to the increased information that the internet and digital technologies have enabled, not only professionals but also private individuals have begun to take a greater interest in the quality of the products they purchase : sustainability is becoming a defining element of the company, which must carry out fishing and farming in an environmentally friendly manner while at the same time guaranteeing the quality of a product that must not be trivialized.

While Norway has a monopoly on salmon with its farms, several factories are trying to combine sustainable choices with an activity that represents a large share of global exports.

This is the case with salmon in the Faroe Islands : in this archipelago, part of Denmark, salmon farming accounts for 90% of the industry; there are several salmon farms across the 18 Faroe Islands, but all operate with sustainable practices for the small community of 50,000 inhabitants.

Similarly, New Zealand, despite exporting Wagyu del Mare, or Ora King salmon , is always attentive to sustainability and the non-trivialization of the product, thanks to the various sustainability and quality certifications of the product then marketed.

Learn more about Faroese salmon

How to choose sustainable salmon in Italy?

Even in Italy, families are increasingly paying attention to these factors when choosing a product, and thanks to Conkilia , restaurateurs and chefs can access unfiltered information directly from the companies that farm salmon. This gives them access to a range of innovative products on the salmon market:

Norwegian salmon which in any case represents a must of the product, is accompanied by the salmon from the Faroe Islands , the Ora King salmon and the Carpier salmon , which creates smoking in pine cone wood with a unique flavour and taste.

Fresh salmon vs. frozen salmon: which should you choose based on your needs?

Choosing a good salmon is often a difficult task due to the lack of information, but our aim is to provide some useful advice on choosing within this article.

A first controversy that often arises is that between fresh salmon and frozen salmon.

Frozen a few hours after being caught or fresh but several days old?

Salmon is typically frozen within three hours of being caught , and fish from Northern Europe generally takes about a week to reach Italy. The question to ask, then, seems to be:

"Is it better to choose fresh salmon, but only seven days old, or is it better to choose salmon frozen immediately, a few hours after slaughter?"

The most correct answer seems to be the second one. But let's dig deeper.

Today, salmon is mainly used raw, for sushi and sashimi, and European law requires that salmon, to be used raw, must be previously frozen.

Unlike products such as tuna, snapper, and white sea bream, which require aging and therefore require a few days of waiting to ensure they are of perfect quality when ready for sale, salmon is best frozen , as it must reach market with firm, plump flesh and the consistency needed for raw food.

Choosing the Salmon Trim

A second factor that can influence the choice of salmon is the so-called Trim, or cut type and percentage of waste present in the salmon fillet. The scale ranges from Trim A to Trim E , and as you progress from top to bottom, the fillet appears cleaner. While cleaner cut quality can be an advantage for those who will use the salmon, it can also be a sign of a poor-quality product.

Salmon, which we said should be frozen within hours of being caught, is still in the Pre-Rigor Mortis stage during this time . At this stage, when the fish is still firm, it's particularly difficult to clean the inside of the fish of bones and spines without tearing the flesh itself. It goes without saying that to completely eliminate the waste, the salmon must pass the Rigor Mortis stage, resulting in a loss of quality and consistency. Choosing a Trim B , Pin Bon In, could be the most representative choice for a high-quality product: a salmon frozen with bones because it was produced within hours of being caught, in the Pre-Rigor Mortis stage.

Discover our selection of salmon for your restaurant

To provide ever-increasing information and insights into the world of fish and our products, Conkilia has launched engaging webinars, in which managers from leading fish producing companies immerse viewers in the corporate world, presenting all aspects of fishing and fish farming, and offering advice on choosing the best product based on its visual and olfactory characteristics.