Farmed Atlantic salmon (Salmo salar L.) and the consumer: Variation in the nutritional composition of raw fillet cuts

Citation

Sprague M, Calloni S, Gong X, Scobbie A, Di Toro J, Struthers WA, Tocher DR & Betancor MB (2026) Farmed Atlantic salmon (Salmo salar L.) and the consumer: Variation in the nutritional composition of raw fillet cuts. Food Chemistry, 513, Art. No.: 149048. https://doi.org/10.1016/j.foodchem.2026.149048

Abstract
The chemical composition of farmed Atlantic salmon can vary according to both body-size and diet composition. Since consumers typically purchase portions, understanding nutrient distribution is important. Twenty-one similar-sized salmon, fed the same feed, were filleted and divided into five equal-length cuts for analysis. Lipid content, class and fatty acid composition varied throughout the fillet with tails supplying the least amount (g.100 g−1) of EPA and DHA omega-3 fatty acids. Additionally, considerable variation was observed between the two industry-standard cuts, which combined represented the fillet average well. Protein and microminerals were relatively stable across the fillet with subtle differences unlikely to impact consumers. Carotenoid pigment decreased from head to tail, reflecting lipid and protein, contrary to previous studies. Results are of interest and relevance to producers and retailers in terms of understanding variances in fillet composition, refining nutritional labelling and accurately informing consumers about the nutrient profile of salmon portions.

Keywords
Aquaculture; Consumers; Nutritional labelling; Omega-3 fatty acids; Pigmentation

Journal
Food Chemistry: Volume 513

• Sprague Et Al. 2026 Food Chem