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Market Update: Salmon Supply Rising

Market Update: Salmon Supply Rising

Fostering Sustainability

Although more than 90,000 tons of salmon were imported to the U.S. in just the first quarter of 2017, that amount was down 4% from the year before, and our own U.S. supplies are expected to rebound in the second half of this year. With careful pricing and conservation, we are able to rate salmon one of the “good alternatives” designated on our website. Norwegian shepherding of North Atlantic salmon played a role in helping us manage our own North Atlantic supply wisely.

We’re fond of the salmon from our own neighborhood, of course, and part of our fundamental business as your best fresh seafood market online is to do our part in assuring its sustainability. These North Atlantic salmon are farmed successfully as an essential part of Boston Sword & Tuna’s offering of shellfish and online fresh fish delivery. In the wild, you might find it interesting that the New England coast is sort of the southern extreme of their travels.

A Streamlined Fish Always Ready to Travel

Few other fish look sleeker and more mobile than salmon. And it’s a good thing because their life is a life of travel. Most species of salmon are hatched in freshwater tributaries of the ocean, spend their time living and feeding in the ocean, and then make their way back up the river to reproduce near the spot where they themselves originally hatched. Long thought to be a beautiful legend – that salmon returned to their exact hatching place – the folklore has largely been borne out in scientific tracking studies. Apparently, a memory that is something like the sense of smell guides them back.

North Atlantic salmon range up toward the coast of Greenland and return by way of Labrador and Newfoundland, sometimes staying for a while between Newfoundland and New Brunswick. The coasts of Maine and Massachusetts are about as far south as you can hang out and still be called a North Atlantic salmon in the wild.

Norway pioneered, and is still a leader in, the ways of farming North Atlantic salmon. Their methods have been called one of the most successful aquaculture endeavors in history because of their healthy, sustainable practices, which essentially follow the same process as the lifecycle of salmon in the wild. They developed the domesticated varieties of North Atlantic salmon three decades ago, so our Norwegian sources have had plenty of time to perfect their ways of taking care of them.

The Source of Salmon’s Popularity

Why is salmon so often called for? Why is it that, even in a steakhouse, you’re likely to find salmon on the menu? Well, the first reason is that salmon is delicious. There’s a moist, yet meaty texture and a rich, three-dimensional flavor to a bite of fresh salmon. The appearance of salmon announces that flavor beautifully, too. And salmon responds to a delicious range of preparations, from the simplest searing, grilling or cedar plank serving, to the most creative glazes, and even salmon cakes. If you like your salmon grilled, then check out our Grilled Maple-Glazed Perfekt Salmon recipe.

In recent years, the nutrition and health benefits of salmon have become widely known, too, and a great deal of popularity results from this good news. Salmon has been called one of the world’s healthiest foods, because in addition to salmon’s protein, it is a rich source of vitamin B-12, vitamin D, selenium, and niacin. Perhaps of even greater interest, salmon is rich in Omega-3 fatty acids, which can lower the levels of triglycerides, which are the fats we don’t want to find in the blood.

More Than What’s In Our Name

Salmon is a strong example of how hard we work to make sure we have more than swordfish and tuna going for us and our customers. Boston Sword & Tuna is where each of us is dedicated to being your trusted source for gourmet fresh seafood home delivery online. We’re using four generations of commitment and know-how to be your sea to home online fish market.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.