Salmon

Farmed Atlantic and wild Pacific salmon are different products serving different positions. Farmed Atlantic harvests year-round with consistent size and fat content, which is why buyers needing continuity choose it. Wild Pacific (sockeye, coho, pink, chum) is seasonal, varies by species in colour, fat and price, and sells on the wild provenance.

The specification vocabulary is standardised: head-on gutted, head-off gutted, and trim letters for fillets each describe a defined product, which means an imprecise order is the buyer's own doing.

Fresh versus frozen sets the route. Fresh is airfreight with a shelf-life clock, generally for sashimi-grade and premium foodservice; frozen opens the sea route. If the end use is raw consumption, state it: it changes handling requirements through the entire chain.