Where Is Salmon Farmed? Complete Guide to Global Salmon Producers & Regions [2026]

Agrilinkage
20 hours ago
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The Global Salmon Map: How Geography Shapes the Fish on Your Plate

By the AgriLinkage Research Team | Last Updated: January 27, 2026

Key Takeaways

Norway produces 50%+ of global farmed salmon with the richest flavor profile (15 to 20% fat content)
Chilean salmon is leaner (7% fat) and more affordable, ideal for mild preparations and Asian markets
Faroe Islands achieves zero antibiotic use and the world's lowest mortality rates (5% vs 15% global average)
Canadian BC salmon faces a 2029 phase-out of traditional open net-pen farming, creating supply uncertainty
Scottish salmon commands premium prices for heritage quality and specialty harvesting techniques
Same species, different results: All farmed salmon is Atlantic salmon (Salmo salar), but geography creates distinct products

Quick Comparison: Salmon Producers by Country

Country	Fat Content	Taste Profile	Water Temp	Price Point	Annual Production	Key Advantage
Norway	15-20%	Rich, buttery	8-14°C	Premium	1.3M tons	Largest producer, consistent quality
Chile	7%	Mild, lean	10-12°C	Affordable	1M tons	Best biological performance
Scotland	12-18%	Premium heritage	12-16°C	Super-premium	185K tons	Label Rouge, Ikejime quality
Faroe Islands	15-18%	Pure, clean	8°C constant	Ultra-premium	90K tons	Zero antibiotics, lowest mortality
Canada (BC)	14-18%	Rich	8-16°C	Premium	50K tons	Pacific-coast freshness (uncertain future)

In This Guide:

The Atlantic Salmon: One Fish, Many Waters
Norway: The Birthplace of Modern Salmon Farming
Chile: The Southern Hemisphere Giant
Canada: The Pacific Frontier Under Transition
Scotland: Heritage and Craftsmanship
Faroe Islands: The North Atlantic's Hidden Gem
Which Salmon Is "Best"?

When sourcing salmon, understanding differences between Norway, Chile, Canada, Scotland, and Faroe Islands is critical for quality and pricing decisions. Norwegian salmon dominates global production with 1.3 million tons annually (over 50% of world supply) and high fat content (15 to 20%). Chilean salmon offers affordability with milder flavor from leaner fish (7% fat). Scottish and Faroese salmon command premium prices for superior quality and sustainability. Canadian BC salmon faces regulatory uncertainty with a government-mandated 2029 phase-out of open net-pen farming.

When you order salmon at a restaurant or browse the seafood counter, you're looking at what appears to be a simple choice: salmon. But behind that orange-pink flesh lies a fascinating story of geography, ocean currents, and farming practices that profoundly shape everything from flavor and texture to price and sustainability.

The question isn't just where your salmon comes from. It's how the cold fjords of Norway, the southern channels of Chile, the Pacific waters of British Columbia, the exposed North Atlantic of the Faroe Islands, and the sea lochs of Scotland each create a distinctly different fish. Same species, different oceans, remarkably different results.

Explore verified salmon producer profiles:

Browse all salmon producers by country

The Atlantic Salmon: One Fish, Many Waters

Nearly all farmed salmon worldwide is the same species: Salmo salar, the Atlantic salmon. Whether raised in Norway's Trøndelag region, Chile's Aysén fjords, Canada's British Columbia coast, Scotland's Outer Hebrides, or the Faroe Islands' North Atlantic waters, it's biologically the same fish.

So why does a salmon from Chile taste different than one from Norway? The answer lies in what researchers call "environmental plasticity." The same fish adapts to vastly different growing conditions, and those conditions leave their mark on everything from fat content to flavor profile.

Norway: The Birthplace of Modern Salmon Farming

The Norwegian Advantage

Norway pioneered commercial Atlantic salmon farming in the 1960s and remains the world's largest producer, harvesting over 1.3 million tons annually, more than 50% of global production. Norwegian dominance isn't accidental. It's written into the geography.

The Norwegian coast stretches 2,500 kilometers from southern Rogaland to northern Finnmark, dotted with deep fjords that provide natural shelter while maintaining excellent water circulation. Water temperatures along the coast range from 3°C to 18°C seasonally, with optimal growing temperatures (8 to 14°C) prevailing for much of the year.

"Optimal water temperature is between 8 and 14 degrees Celsius. When the salmon eats well and grows rapidly," explains research from Norway's Institute of Marine Research. This temperature sweet spot allows Norwegian salmon to develop steadily without the stress of extreme heat or cold.

The cold, oxygen-rich waters of the North Atlantic create ideal conditions for salmon metabolism. Higher oxygen levels support the fish's high-protein diet and active swimming

behavior, contributing to firm muscle texture.

The Norwegian Taste Profile

Norwegian salmon is renowned for its higher fat content, typically 15 to 20% in market-size fish. This richness comes from multiple factors: colder water temperatures slow metabolism, allowing fish to accumulate more fat; high-energy feed formulations designed for Norwegian conditions; and longer growing periods in optimal thermal zones.

Taste comparisons consistently describe Norwegian salmon as having a "richer, more intense flavor" with a "buttery, oily texture that melts in the mouth." The deep orange-red color comes from astaxanthin, both naturally occurring in the marine ingredients of their feed and supplemented to meet market expectations.

Major Norwegian Producers

Norway's salmon industry includes several global leaders:

Mowi ASA: The world's largest salmon producer, harvesting approximately 475,000 metric tons in 2023 across operations in six countries

SalMar ASA: The world's second-largest producer with 232,000 metric tons in 2024, known for pioneering offshore farming with Ocean Farm 1

Lerøy Seafood Group: Combining salmon farming with wild-caught seafood operations

Grieg Seafood: Family-owned producer concentrated in Rogaland

Cermaq Group: Mitsubishi-owned with operations in Norway, Chile, and Canada

Chile: The Southern Hemisphere Giant

A Different Ocean Entirely

Chile's salmon story began in the 1980s when Norwegian companies brought farming expertise to the southern fjords and channels. Today, Chile is the world's second-largest producer with over 1 million tons harvested in 2023, representing 28% of global production.

The geography couldn't be more different from Norway. Chilean salmon farms operate primarily in three regions: Los Lagos (33.4% of production), Aysén (53.7%), and Magallanes (12.7%). These southern Chilean waters offer unique conditions: "Water temperature between 10 to 12 degrees Celsius, marine currents and interior seas that protect the farming sites, and pure waters with appropriate oxygen levels for production," according to Chile's Salmon Council.

The Chilean Difference

The most striking difference between Chilean and Norwegian salmon is fat content. A landmark 2015 taste comparison found that while Norwegian salmon fillets contained 15.2% fat, comparable Chilean fillets had only 7.04% fat, less than half.

This dramatic difference stems from Chilean feed strategies. "Chilean feed costs are up 70% compared to Norway," research indicates, suggesting Chilean producers use lower-energy diets to manage costs. The result is leaner fish with milder flavor.

Taste descriptions of Chilean salmon consistently use terms like "milder flavor," "softer texture," and "more citrusy" compared to Norway's richer profile. Some buyers prefer this lighter taste, particularly in Asian markets where delicate flavors are prized for sushi and sashimi.

Chile's Biological Performance

Interestingly, Chilean salmon may actually perform better biologically than Norwegian fish. Ricardo García, former president of Chilean salmon association SalmonChile, stated that "from the point of animal health, in terms of biological performance (weight, conversion, smolt yield), Chile is currently better than Norway. Our fish are in better health than Norwegian fish today. The mortality rate is almost double what exists in Chile."

Chilean waters face different challenges than Norway, most notably the disease SRS (Septicemia Rickettsial Salmonídea), which accounts for over 95% of antibiotic use in Chilean salmon farming. However, the industry has significantly reduced antibiotic use, with a 44% decrease between 2015 and 2020.

Major Chilean Producers

Chile's salmon industry includes both domestic companies and international players:

Empresas AquaChile: The largest Chilean producer, owned by AgroSuper

Multi X (Multiexport Foods): Partially owned by Cargill and Mitsui, vertically integrated with proprietary genetics

Australis Seafoods: Chinese-owned producer operating in Los Lagos and Magallanes

Salmones Austral: Chilean company farming both Atlantic and Coho salmon across five southern regions

Canada: The Pacific Frontier Under Transition

British Columbia's Unique Position

Canada, specifically British Columbia, represents one of the most controversial and rapidly evolving chapters in global salmon farming. BC has historically been a major producer alongside Norway and Chile, but the province now faces a government-mandated transition away from traditional open net-pen farming by 2029.

Unlike Norway, Chile, Scotland, and the Faroes where Atlantic salmon is farmed in its native ocean basin (the Atlantic), BC farms Atlantic salmon in Pacific waters, an introduction that has sparked decades of debate about impacts on wild Pacific salmon species including iconic sockeye, chinook, and coho.

BC's prime salmon farming regions are located in sheltered coastal waters and fjords along Vancouver Island's coast, particularly in areas like Clayoquot Sound, the Broughton Archipelago, and Johnstone Strait. "Salmon farming is most productive in cool waters that are well flushed by tidal activity and protected from ocean storms," notes BC government documentation.

Water temperatures in BC coastal areas remain within the salmon's optimal range, typically between 8°C and 16°C, with the warming trend during summer months occasionally pushing beyond 16°C in recent years.

The Transition Challenge

In June 2024, Canada's federal government announced that existing open net-pen salmon farm licenses in BC would be renewed for the last time, creating a five-year transition period until June 30, 2029, when all farms must shift to marine or land-based closed-containment systems.

This decision has devastated the industry. Production in BC has plummeted from over 86,000 tonnes in 2022 to just over 50,000 tonnes in 2023, primarily due to the closure of 19 farms in the Discovery Islands between Vancouver Island and the mainland. For the first time since 1991, BC represented less than half of Canada's total aquaculture production in 2023.

The three major producers in BC, Mowi, Cermaq, and Grieg Seafood, all Norwegian-owned companies, have expressed deep concern about the feasibility of the transition. Cermaq CEO Steven Rafferty stated bluntly: "That is just basically impossible for the industry to do... They've put an end [to the BC sector] in five years. They've given an impossible task, and they know that."

The challenge is infrastructure: globally, land-based RAS (Recirculating Aquaculture Systems) facilities currently produce less than 20,000 tonnes of salmon annually, and building facilities to replace BC's 60,000-tonne annual production "would take at least 10 to 12 years," according to industry assessments.

Canadian Production Scale

Before the government intervention, BC was a significant global player:

Mowi Canada West: Harvested 19,000 tonnes in 2023 with revenues of €149 million, though this represents a 30% reduction from peak capacity following Discovery Islands closures

Cermaq Canada: Reduced to approximately 12,000 tonnes capacity after losing half its 24,000-tonne production when Discovery Islands farms closed

Grieg Seafood: Suspended all new investments in BC pending clarity on the transition plan

Canadian Salmon Characteristics

BC-farmed salmon benefits from the same Pacific waters that have sustained wild salmon for millennia, pristine, cold, highly oxygenated waters with strong currents. The product quality matches Norwegian and Scottish salmon in terms of fat content, flavor profile, and texture when farming conditions are optimal.

However, the uncertain regulatory environment, combined with increasing sea lice challenges in warming waters and growing conflict with wild salmon conservation priorities, has fundamentally altered BC's position in the global salmon supply chain. By 2029, Canadian Atlantic salmon farming may exist only in land-based facilities or closed-containment systems, making BC salmon a dramatically different product than the sea-farmed salmon from other regions.

Scotland: Heritage and Craftsmanship

The Scottish Tradition

Scottish salmon farming developed in the sea lochs of the Highlands and Islands, building on centuries of Scottish fishing tradition. Today Scotland is the world's third-largest producer after Norway and Chile, with approximately 185,000 metric tons projected for 2024.

Scottish sea lochs provide sheltered waters with temperatures ranging from 6°C to 16°C, ideal for Atlantic salmon. Water temperatures average 12°C to 16°C in July and August, the warmest months. These moderate temperatures fall in the salmon's optimal growth range, though recent warming has created challenges.

The Scottish Challenge: Rising Temperatures

Scotland faces a unique modern challenge: climate change is pushing temperatures beyond ideal ranges. "When water is warmer than 16 degrees, salmon become stressed, eat less, and growth is reduced," according to aquaculture researchers. Recent summers have seen record sea lice outbreaks linked to warmer waters, with some farms recording over 25 lice per fish, far above the industry guideline of 1.0 lice per fish.

Despite these challenges, Scottish salmon benefits from premium positioning in global markets, particularly for its association with quality and heritage. Many Scottish producers emphasize specific farming practices:

Hand-feeding methods: Some farms like Wester Ross use traditional hand-feeding to ensure fish welfare

Ikejime harvesting: Premium producers like Loch Duart use this Japanese technique for superior quality

Extended growing periods: Scottish producers often grow salmon longer, achieving larger sizes

Label Rouge certification: Some Scottish salmon qualifies for this French quality designation

Major Scottish Producers

Scotland's industry includes both independent producers and subsidiaries of larger groups:

Scottish Sea Farms: Joint venture between Lerøy and SalMar, operating in the west coast, Orkney, and Shetland

Loch Duart: Independent producer with Label Rouge certification and Ikejime harvesting

Wester Ross Fisheries: Mowi-owned operation using hand-feeding and antibiotic-free farming

Mowi Scotland: Largest single producer, harvesting over 65,000 tons annually

Faroe Islands: The North Atlantic's Hidden Gem

Where Salmon Return to Nature

The Faroe Islands occupy a unique position in the salmon world: this remote archipelago sits in the North Atlantic where wild Atlantic salmon historically came to feed before returning to European rivers to spawn. Farmed Faroese salmon literally swim in the natural feeding grounds of their wild ancestors.

The islands' location at the meeting point of the warm Gulf Stream and cold Arctic currents creates exceptional conditions: "The ocean temperature around the Faroe Islands is relatively constant at about 8 degrees Celsius throughout the year." This remarkable temperature stability means Faroese salmon never experience the thermal stress common in other regions.

Annual average sea temperatures vary only from 8.0°C to 8.5°C with minimal seasonal fluctuation. Combined with strong currents that continuously flush the fjords with pristine water, these conditions produce what many consider the world's highest-quality farmed salmon.

The Faroese Quality Edge

The Faroe Islands have achieved something remarkable: the lowest mortality rate (around 5% compared to a global industry average of 15%), the highest smolt yield, and the lowest biological feed conversion ratio in the world. Most impressively, Faroese salmon farms use zero antibiotics, a claim no other major producing region can make.

The 2003 Faroese Veterinarian Act on Aquaculture established one of the world's most comprehensive regulatory regimes, creating a preventive health approach that has proven so successful it now provides guidance for other countries.

Faroese salmon is characterized by:

Exceptional firmness: The strong currents force fish to swim actively, developing muscle tone

Clean, pure flavor: Often described as "closest to wild Atlantic salmon"

Bright color: Natural astaxanthin from high-marine-content feed

Premium positioning: Particularly popular with sushi chefs worldwide

Faroese Producers

Three companies dominate Faroese production:

Bakkafrost: The largest, publicly listed on the Oslo Stock Exchange with full vertical integration including its own feed production through Havsbrún

Hiddenfjord: Family-owned company that pioneered sea-freight-only distribution (no air freight) to reduce carbon footprint by 94%

Mowi Faroes: Subsidiary of the global Mowi group

So Which Salmon Is "Best"?

The honest answer: it depends on what you're looking for.

For rich, buttery flavor and high omega-3 content: Norwegian salmon leads, particularly from premium producers. The higher fat content (15 to 20%) delivers that luxurious mouthfeel and intense flavor many consumers expect from salmon.

For a milder, leaner option: Chilean salmon offers a lighter flavor profile with roughly half the fat content of Norwegian fish. This makes it ideal for preparations where you don't want the fish flavor to dominate, and it's typically more affordable.

For premium, restaurant-quality fish: Faroese and Scottish salmon command top prices for good reason. The Faroese stability of production conditions and zero-antibiotic approach, combined with Scottish heritage and craftsmanship, produces fish that Michelin-starred chefs specifically request.

For sustainability: All regions have producers with strong ASC (Aquaculture Stewardship Council) certification, but the Faroe Islands' regulatory approach and biological results suggest the most consistently sustainable practices across the entire industry.

For local North American sourcing: Canadian BC salmon (while it exists) offers Pacific-coast buyers freshness advantages, though the ongoing regulatory transition creates supply uncertainty.

Frequently Asked Questions About Salmon by Country

Which country produces the best salmon?

It depends on your needs: Norwegian salmon leads for rich, buttery flavor (15 to 20% fat); Chilean salmon offers milder taste at lower prices (7% fat); Faroese and Scottish salmon command premium positioning for restaurant quality with zero antibiotics (Faroes) and heritage techniques (Scotland); Canadian BC salmon offers Pacific-coast freshness but faces uncertain availability after 2029.

What's the difference between Norwegian and Chilean salmon?

Norwegian salmon contains 15.2% fat while Chilean salmon has only 7.04% fat, less than half. Norwegian salmon has richer, buttery flavor from colder waters (8 to 14°C optimal temperature), while Chilean salmon is milder and leaner, grown in 10 to 12°C waters. Chilean feed costs are 70% higher, leading to lower-energy diets and leaner fish. However, Chile reports better biological performance with mortality rates half that of Norway.

Which countries are the largest salmon producers?

Norway is the world's largest salmon producer with 1.3 million tons annually (over 50% of global production), followed by Chile with 1 million tons (28% of global production), Scotland with 185,000 tons, the Faroe Islands with approximately 90,000 tons, and Canada's BC with declining production (50,000 tons in 2023, down from 86,000 tons in 2022 due to government phase-out by 2029).

Is Faroese salmon really better quality?

Faroese salmon demonstrates measurably superior biological performance: 5% mortality rate compared to 15% global average, zero antibiotic use (unique among major producers), constant 8°C water temperature year-round (no thermal stress), and the lowest feed conversion ratio globally. These factors contribute to exceptional firmness, clean flavor, and consistent quality that commands ultra-premium prices, particularly in high-end restaurants and sushi establishments.

Why is Canadian salmon being phased out?

Canada's federal government mandated in June 2024 that all open net-pen salmon farms in British Columbia must transition to closed-containment systems by June 30, 2029. This decision stems from concerns about Atlantic salmon farming's impact on wild Pacific salmon populations. The industry argues the transition is "impossible" in five years, as global land-based RAS capacity is insufficient and building replacement facilities would require 10 to 12 years. Production has already declined 40% since 2022.

The Price Question

Geography influences price as much as quality. A Norwegian salmon costs roughly $1 more per kilogram to deliver to global markets than Chilean salmon, simply because Europe is "a few hours by truck" from Norwegian processing plants, while Chile is "eight hours away by plane" from major markets.

This transportation advantage helps Norwegian producers maintain premium pricing despite competitive pressure from Chile's lower production costs. Scottish and Faroese salmon command even higher premiums based on positioning as super-premium products. Canadian salmon historically competed with Norwegian pricing but supply constraints have altered market dynamics.

What This Means for Buyers

When sourcing salmon, consider:

Fat content and flavor profile: Norwegian for rich, Chilean for mild, Scottish and Faroese for premium, Canadian (uncertain future availability)
Certifications: ASC, BAP, organic, and regional quality marks (Label Rouge for Scotland)
Specific producer practices: Not all Norwegian salmon is the same; Mowi, SalMar, and smaller producers each have distinct approaches
Market positioning: Are you targeting premium restaurants (Faroese, Scottish) or volume retail (Chilean, Norwegian commodity)?
Sustainability priorities: Faroese lead in biological performance; Norwegian and Scottish have extensive ASC certification
Supply chain stability: Consider regulatory risk (Canada's transition) versus established production (Norway, Chile, Scotland, Faroes)

The Salmon of Tomorrow

Climate change is already reshaping this global salmon map. Norway's northern regions may become more productive as southern waters warm beyond optimal ranges. Scotland faces increasing challenges from rising temperatures and associated disease pressure. Chile's southern regions in Magallanes may gain advantage as more stable temperatures become premium. Canada's entire industry faces transformation toward closed-containment systems that may redefine what "Canadian salmon" means.

Meanwhile, innovation continues: Norway's SalMar operates Ocean Farm 1, the world's first offshore salmon farm in fully exposed ocean conditions. Chile pioneered offshore farming in the Gulf of Corcovado. Scotland and the Faroes are advancing RAS (Recirculating Aquaculture Systems) for land-based smolt production. Canada's forced transition to closed-containment may ironically make it a global leader in next-generation salmon farming technology if the industry survives the transformation.

The salmon on your plate is the product of an intricate dance between ancient fish biology and modern aquaculture science, played out across the world's coldest, cleanest waters. Norwegian richness, Chilean accessibility, Canadian uncertainty, Scottish heritage, Faroese perfection. Each region writes its own chapter in the remarkable story of how a fish that evolved in Arctic rivers became a global food phenomenon worth $18 billion annually.

Understanding these differences doesn't just make you a more informed buyer. It connects you to the fjords, currents, and people who have mastered the art of raising one of the ocean's most magnificent fish.

Published by Agrilinkage