Atlantic Salmon, Farmed
Farmed Atlantic salmon (Salmo salar) is a finfish raised in sea‑cage aquaculture and sold as whole fish or fillets for fresh or frozen consumption. It moves from hatchery smolt production through grow‑out, harvest, icing and chilled transport to processors and retailers.
Prices, specifications and international trade for atlantic salmon, farmed under HS 030214.
Atlantic Salmon, Farmed Price
Published reference · Jul 1, 2026
Atlantic salmon, farmed is quoted in USD/t at NOR. Historical customs values may differ from the headline reference.
Explore atlantic salmon, farmed pricesAtlantic Salmon, Farmed Exports and Imports
Norway led reported atlantic salmon, farmed exports in 2025, at $8.5B.
Compare atlantic salmon, farmed exporting countriesAtlantic Salmon, Farmed Specifications and Quality
Atlantic salmon, farmed grading factors include Freshness, Parasite load, and Chemical residues.
Grading Factors
Quality assessment for atlantic salmon, farmed considers Freshness, Parasite load, and Chemical residues.
- Freshness
Appearance, odor and firmness indicate recent harvest and affect consumer acceptance.
- Parasite load
Presence of parasites is monitored because farmed salmon generally have lower parasite risk than wild fish.
- Chemical residues
Testing for antibiotics, heavy metals and other contaminants ensures compliance with food‑safety limits.
Common Defects
Recorded defects for atlantic salmon, farmed include Bruising/gaping/discolouration, Parasite contamination, and Chemical residues.
- Bruising/gaping/discolouration
Rough handling or mishandling can cause visible damage that reduces market value.
- Parasite contamination
Improper stocking density or water quality can allow parasites to develop in the fish.
- Chemical residues
Improper use of prohibited medicines or contaminated feed can leave residues in flesh.
- Infectious Salmon Anemia (ISA)
A viral disease that can cause high mortality and is notifiable to authorities.
- Clostridium botulinum growth in smoked product
Improper packaging of smoked salmon at refrigerated temperatures can allow toxin formation.
Certifications
Certifications documented for atlantic salmon, farmed include ASC certification. Their applicability depends on the individual product and shipment.
- ASC certification
Audits farms for responsible environmental and social practices in salmon aquaculture.
Atlantic Salmon, Farmed Facts and HS Code
Atlantic salmon, farmed belongs to seafood within protein and dairy. Its customs classification covers HS 030214.
Atlantic Salmon, Farmed HS Code
| Also known as | Atlantic salmon, Salmo salar, farmed salmon |
|---|---|
| Scientific name | Salmo salar |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030214 |
| Quoted in | USD/t |
| Reference location | NOR |
Production & Handling
Atlantic salmon, farmed storage guidance: Store fresh Atlantic salmon at temperatures near the freezing point of water, typically on ice or in refrigerated conditions. Maintaining a consistent cold chain is critical to prevent bacterial growth and preserve flesh quality.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh Atlantic salmon at temperatures near the freezing point of water, typically on ice or in refrigerated conditions. Maintaining a consistent cold chain is critical to prevent bacterial growth and preserve flesh quality. |
| Production methods | Farmed |
| Processing steps |
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Packaging
Typical atlantic salmon, farmed packaging includes Ice‑packed boxes and Vacuum‑packed smoked salmon.
- Ice‑packed boxes
Whole fish are placed on crushed ice in insulated boxes for chilled transport.
- Vacuum‑packed smoked salmon
Smoked fillets are sealed in oxygen‑permeable film to prevent botulinum growth.
Uses & Risks
Atlantic salmon, farmed is used in Fresh consumption, Smoked salmon, and Canned salmon.
End Uses
- Fresh consumption
Whole fish or fillets sold to retailers and food‑service for cooking or raw preparation.
- Smoked salmon
Fillets cured and smoked for ready‑to‑eat products.
- Canned salmon
Headed, eviscerated fish packed with salt, water and oil for long‑term storage.
- Fillets for further processing
Portions supplied to manufacturers of ready‑made meals or surimi.
Uses and Related Commodities
| Downstream industries | Retail supermarkets, Restaurant and catering services, Processed seafood manufacturers, Smoking facilities |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Infectious Salmon Anemia (ISA) DiseaseHigh A viral disease of Atlantic salmon that can cause severe mortality and is reportable to authorities. | Surveillance, biosecurity zones, mandatory testing and rapid depopulation of infected sites. |
Chemical residues Food safetyMedium Improper use of prohibited medicines, heavy metals or PCBs in feed can leave residues in the flesh. | Routine testing, documentation of feed composition and prohibition of prohibited antibiotics. |
Clostridium botulinum in smoked salmon Food safetyMedium Smoked salmon with a shelf life >14 days in oxygen‑impermeable packaging at refrigeration can support toxin growth. | Use oxygen‑permeable films for refrigerated smoked products and limit shelf life. |
Parasite contamination Food safetyLow High stocking densities or poor water quality can increase parasite risk, though farmed salmon generally have lower parasite loads than wild fish. | Maintain appropriate stocking densities and monitor water quality. |
Proximity to wild salmonid migration routes SustainabilityLow Farms located within 75 km of wild salmonid migration routes may affect wild populations. | Site farms at least 75 km away from known migration corridors. |
Atlantic Salmon, Farmed Questions
- What is the difference between farmed and wild Atlantic salmon?
- Farmed Atlantic salmon is raised in controlled aquatic environments, while wild salmon is caught in the ocean. Farmed fish typically have a higher fat content and more consistent quality, but wild salmon may have a different flavor and texture.
- How should fresh Atlantic salmon be handled to maintain quality?
- Fresh salmon must be kept chilled at temperatures near freezing, ideally on ice, from harvest to delivery. Any break in the cold chain can lead to rapid spoilage and reduced shelf life.
- What are the key quality indicators for fresh Atlantic salmon?
- Look for bright, clear eyes, red gills, firm flesh, and a clean sea-fresh odor. The skin should be shiny and intact, and the flesh should have a consistent color and texture.
- Can fresh Atlantic salmon be used for sushi?
- Yes, but it must be of high quality and handled properly to ensure safety. The fish should be fresh, properly chilled, and sourced from a supplier that follows strict hygiene practices.
- What is the typical shelf life of fresh Atlantic salmon?
- The shelf life depends on handling and storage conditions, but it is generally short, often just a few days. Proper chilling and packaging can extend it, but it is best consumed as soon as possible.