Japan’s total market for salmonids is around 600,000 metric tons. Half of this figure is supplied from the home market, mainly wild chum salmon, and some farmed coho.
The local wild salmon is traditionally served salted and grilled, but there are diverse variants. For a Norwegian palate this seems rather a dry dish, but Japan has a tradition of eating salmon that can be traced back to the early days of Japanese history.
This tradition has opened the way for farmed salmon from other countries.
