- Latin name: Salmo salar.
- Taste/ texture: Orange-rosy coloured flesh, high in Omega 3 fatty acids.
- Origin: Aqua culture/ Mari culture from Norway.
- Size/ weight: Average: 40 cm - 70 cm/ 3 kg - 6 kg.
Maximum: 1.2 m - 1.5 m / 20 kg - 35 kg.
- Speciality: The "salmon-red" flesh colour is affected by prey animals like shrimps.
