Atlantic salmon vs. Pacific Salmon - What's the difference?

Salmon is salmon, whether it’s from the Atlantic or the Pacific, right? Although that is 100% true, there is much more than geographic location that differentiates these two types of fish.

Salmon, one of the most consumed fish in the US, is a group of fish that belongs to the salmonid family.

Rich in Omega-3 fatty acids and other vital nutrients, it is prized for its sweet yet earthy flavor and is enjoyed grilled, baked, pan-seared, fried, smoked, in a doughnut, on rice, and on sushi.

With various types of salmon available on the market, it’s important to buy the right one, as they differ in taste, texture, nutrition, uses, and cost.

So what is the difference between Atlantic and Pacific salmon?

Apart from the fact that they come from different oceans, they have different genera and slightly different life cycles. Atlantic salmon have a slightly milder flavor and firmer texture, and live slightly longer than Pacific salmon. In fact, Atlantic salmon is closer to a species of trout than it is to Pacific salmon.

Read on to find out more about Atlantic salmon and Pacific salmon, how they differ, and much more.

Atlantic salmon vs. Pacific salmon

Atlantic salmon are born in freshwater streams, and once they grow large enough, they migrate to the Atlantic Ocean, where they continue to live. Pacific salmon, on the other hand, are usually smaller and migrate to the Pacific Ocean.

While the Atlantic salmon only includes one species, Salmo Salar, the Pacific salmon has a total of seven species, five of which live in North American waters.

They are chinook, coho, chum, sockeye, and pink salmon. The remaining two, manu and amago, are only found in Asian waters.

Both species belong to the salmonid family, but differ in terms of their genera and life cycles.

Atlantic salmon belong to the genus Salmo, closely related to trout, while the seven species of Pacific salmon belong to the genus Oncorhynchus.

Both types of salmon are anadromous, meaning they are capable of living in both salt and fresh water.

They are born in fresh water and go to the open sea when they are big enough. When they are ready to breed, they return to freshwater streams to spawn.

The main reason they migrate to the ocean is to grow in size and abundance, with the largest saltwater salmon on record exceeding 105 pounds in weight and 60 inches in length.

Atlantic Salmon and Pacific Salmon: Differences

As already stated, Atlantic and Pacific salmon share a somewhat similar lifestyle, but differ in their habitat, size, and appearance. Here are some of the most notable differences between the two:

Aspect

Atlantic and Pacific salmon are quite similar in appearance and are a shiny, silvery color while inhabiting saltwater. However, once they enter the fresh water, their appearance changes drastically, making them very different from each other.

Although they retain their shiny silver bodies early in their freshwater journey, they soon begin to darken, turning brown, red, green, or blackish.

Once they undergo these changes, it is easier to tell them apart. The colors depend on the type of salmon and the depth, turbidity and light intensity underwater.

As a general rule, the darker and deeper the river, the darker the salmon will be.

Aside from body coloration, most male salmon also develop traits such as a hunched back, enlarged teeth, and hooked lower jaws.

Life durability

Both Atlantic and Pacific salmon have similar lifestyles: they are born in freshwater, migrate to the ocean when mature, and spawn again, but the former has a slightly longer lifespan than the latter.

While Pacific salmon (Chinook salmon) live an average of up to 3-7 years, Atlantic salmon live a little longer, between 5 and 8 years. Although this difference is quite minimal, it is still a difference.

Taste and texture

Regarding the flavor and texture of the two types of fish, the differences are very minimal and it would take a refined palate to be able to distinguish them.

Atlantic salmon has a much milder flavor, firmer meat, and large flakes, compared to Pacific salmon, which is typically more tender with smaller flakes.

Chinook salmon, also called king salmon, is considered the most delicious of all types. It is high in fat and rich meat ranging from white to deep red.

Coho salmon, also called coho salmon for its especially silvery skin, has bright red meat and a delicate texture compared to chinook. However, both taste similar.

Pink salmon, also called humpback salmon because of the distinctive hump it develops on its back when it spawns, has light-colored, flavorful, lower-fat meat.

It is one of the most common species of Pacific salmon and is sold canned, fresh, frozen, and smoked.

Sockeye salmon, or sockeye salmon, gets its name from its dark-colored meat and because it turns red when it moves upstream to spawn. It stands out for its bright red-orange flesh and its rich, deep flavor.

Nutrition and health benefits

As far as nutrition and health benefits go, both Atlantic and Pacific salmon are high in protein and omega-3 fatty acids. They are also packed with many vitamins and minerals.

Here’s a comparison of 4 ounces of Atlantic and Pacific salmon in terms of nutritional value:

Related questions

Now that you know the differences between Atlantic salmon and Pacific salmon, here are some additional questions we thought you might have:

Can Pacific salmon be substituted for Atlantic salmon?

Atlantic salmon and Pacific salmon taste very similar, and unless you’re a food expert, you won’t be able to tell them apart.

That being said, when you run out of Pacific salmon at your local grocery store, can you substitute Atlantic salmon and vice versa?

Yes, although the two types of salmon have slightly different flavors and textures, you can easily substitute them for one another and cook them using the same methods , such as pan-searing, poaching, baking, and broiling.

What kind of salmon is used for sushi?

Most restaurants in North America and Japan use chinook, chum, and sockeye salmon to make sushi, while restaurants in Europe only use farmed Atlantic salmon.

When making sushi at home, buy high-quality fresh fish from a reputable source and make sure it’s frozen. Also make sure that it is of a quality for sushi and safe for consumption.

The best salmon for sushi should be bright pink and firm to the touch, with no signs of browning. If it has a grayish color, it means that it has spoiled and is not suitable for consumption.

What is the difference between wild salmon and farmed salmon?

Salmon farming began as an attempt to overcome the scarcity of the wild salmon population due to environmental factors and overfishing.

It is now recognized as a tool for producing healthy and nutritious salmon to meet the growing demand for this delicious fish.

Farmed salmon is higher in fat and omega-3 content, and also has 46% more calories than wild salmon, which is higher in minerals like potassium, iron, and zinc.

When it comes to taste, some say that farmed salmon tastes better, while others believe that wild-caught salmon is always tastier.

Since farmed salmon can be harvested year-round, its prices are often lower than wild salmon, which is only available during certain months of the year.