鮭 · サケ · sake

Salmon

Salmon (sake) is one of the world's most popular sushi fish — and one of the least traditional. Raw salmon sushi is a 1980s Norwegian invention, not edomae.

Also known as

sake, shake, sāmon

Species

Salmo salar (Atlantic salmon (usually farmed))

Category

Other & modern neta

Texture

soft, fatty — rich, buttery, mild

Peak season

Sep, Oct, Nov (farmed year-round)

Sustainability

varies — Farmed Atlantic salmon ranges widely; some land-based and well-managed farms rate well.

Mercury

0.02 ppm (FDA mean)

Pregnancy

Only when cooked

Often swapped with

farmed Atlantic sold as 'wild' or 'king'

Price tier

$$

The outsider that conquered sushi

Salmon (sake) is one of the world’s most popular sushi fish — and one of the least traditional. Classic edomae sushi never used it: Pacific salmon carried parasites and was not eaten raw in Japan. Today’s salmon sushi is a modern import.

”Project Japan”: a Norwegian invention

Raw salmon sushi exists largely because of a 1980s Norwegian government marketing campaign that persuaded Japan to accept farmed Atlantic salmon — parasite-safe because it is farmed and frozen. Almost all salmon you eat raw today is farmed Atlantic salmon.

Low mercury, watch the label

Salmon is very low in mercury (~0.02 ppm) and rich in omega-3s, but raw salmon should be properly frozen (and is best avoided raw in pregnancy). One honesty note: farmed Atlantic salmon is often relabeled “wild” or “king.” Its cured roe, ikura, is a prize in its own right.