Food · Fermented foods
Atlantic Salmon (Farmed)
たいせいようさけ 養殖 (Taiseiyō-zake)
Also known as: Atlantic salmon, Norwegian salmon, Tasmanian salmon, Salmo salar, 大西洋鮭, サーモン
Looking for a Japanese supplier of Atlantic Salmon (Farmed)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | たいせいようさけ |
| Common Japanese notations | たいせいようさけ, 大西洋鮭, サーモン, アトランティックサーモン |
| Origin | Atlantic salmon (Salmo salar) — exclusively farmed; principal supply Norway, Chile, Tasmania, Scotland; the dominant 'salmon' for sushi/sashimi raw consumption in Japan (chum salmon and other native species are traditionally cooked); raw consumption preference established since 1990s |
| Typical functions | Sushi/sashimi salmon (defining 'sa-mon' as raw — distinct from native sake which is traditionally cooked), Smoked salmon, Grilled and sauteed foodservice, Salmon poke (modern trend) |
| Regulatory status in Japan | Standard food labeling. Imported origin (Norway/Chile/Tasmania/Scotland) disclosure essential. **Salmon is JAS-recommended-disclosure allergen.** Distinct from native shiro-sake (chum salmon). |
Atlantic salmon (たいせいようさけ / Salmo salar) — exclusively farmed and imported (Norway dominant, Chile/Tasmania/Scotland following) — is the dominant 'salmon' for sushi/sashimi raw consumption in Japan, distinct from native chum salmon (shiro-sake) which is traditionally cooked. The OEM positioning is volume sushi/sashimi, smoked salmon, and modern salmon-poke applications.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Frozen and chilled fillet retail (Norwegian, Chilean, Tasmanian origin)
- Pre-prepared sashimi/sushi salmon for retail and foodservice
- Smoked salmon retail
Ingredient profile
Salmo salar Atlantic salmon, exclusively farmed.
Production: Norway, Chile, Tasmania, Scotland imports.
OEM applications
Sushi/sashimi (the volume raw 'salmon').
Smoked salmon.
Foodservice and home cooking.
Modern salmon poke.
For OEM: pre-prepared sushi/sashimi supply, smoked salmon production OEM, foodservice fillet supply.
Regulatory classification in Japan
Standard food labeling. Imported origin disclosure essential. Salmon allergen recommended. Distinct from shiro-sake.
Regulatory classification in other markets
| EU | Major established global Atlantic salmon trade. Salmon allergen mandatory. |
|---|---|
| USA | Major US salmon market. Salmon allergen mandatory. |
| China | Major established global trade. |
| Korea | Major Korean salmon market. |
Market reference formulations
Example finished products will be added after verification of imported origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Imported (Norway / Chile); year-round farmed supply
- Peak supply
- Continuous
- Off-season
- None (farmed)
Source: 水産庁 import statistics. Norway / Chile farmed salmon supplies the majority of Japanese sushi-grade salmon retail.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–2°C; frozen −18°C; super-frozen −40°C for sashimi
- Conditions
- Whole or fillet; modified-atmosphere or vacuum packaging
- Shelf life
- Chilled 5–7 days; frozen 9–12 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Imported — Norway, Chile, Faroe Islands, UK
- Import dependence
- 100% imported; Japanese-farmed Atlantic salmon volume is negligible
財務省 貿易統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| ASC | Common | Most Norwegian / Chilean farmed Atlantic salmon ASC-certified |
| MSC | Rare | MSC applies to wild; Atlantic salmon supply is ~99% farmed |
| Halal | Inherent | |
| Kosher | Inherent | |
| Best Aquaculture Practices (BAP) | Common |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Norwegian salmon mislabeled as 'wild' or as Japanese sake-masu
Detection: Country-of-origin per 食品表示法; DNA species ID
水産庁
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Atlantic Salmon (Farmed)?
- Atlantic salmon (たいせいようさけ / Salmo salar) — exclusively farmed and imported (Norway dominant, Chile/Tasmania/Scotland following) — is the dominant 'salmon' for sushi/sashimi raw consumption in Japan, distinct from native chum salmon (shiro-sake) which is traditionally cooked. The OEM positioning is volume sushi/sashimi, smoked salmon, and modern salmon-poke applications.
- What is the regulatory status of Atlantic Salmon (Farmed) in Japan?
- Standard food labeling. Imported origin (Norway/Chile/Tasmania/Scotland) disclosure essential. **Salmon is JAS-recommended-disclosure allergen.** Distinct from native shiro-sake (chum salmon).
- What products typically use Atlantic Salmon (Farmed)?
- Frozen and chilled fillet retail (Norwegian, Chilean, Tasmanian origin) / Pre-prepared sashimi/sushi salmon for retail and foodservice / Smoked salmon retail
- Where does Atlantic Salmon (Farmed) come from?
- Atlantic salmon (Salmo salar) — exclusively farmed; principal supply Norway, Chile, Tasmania, Scotland; the dominant 'salmon' for sushi/sashimi raw consumption in Japan (chum salmon and other native species are traditionally cooked); raw consumption preference established since 1990s
- What is the INCI / JSCI labeling name for Atlantic Salmon (Farmed)?
- JSCI: たいせいようさけ
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Related guides & how-to
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Regulatory guidance
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — たいせいようさけ 養殖
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.