Salmon Oil

A closer look at the transformation of fresh salmon into an oil used to season salads, pasta dishes, and more on dinner plates around the world

When you think of salmon being served on dinner plates, you might envision a filet of fresh cooked fish cooked with a light seasoning. But an increasing number of chefs, home cooks, and even health-minded consumers are using salmon oil to flavor and enhance the flavor of their dishes. Salmon oil can come in a variety of forms depending upon how it’s processed and its intended use — but whether it’s used as a cooking oil, a condiment, or even taken as a supplement, each form of salmon oil starts out with the same primary ingredient: wild-caught salmon.

This post will discuss the transformation of fresh, wild-caught salmon from the ocean to the dinner plate — from how the salmon is harvested to how they’re processed, making their way into bottles of oil and eventually how they’re incorporated into dishes.

Where it Comes From

Salmon is an anadromous fish, meaning they travel between saltwater and freshwater environments. In the Pacific Ocean — one of the primary sources for salmon used in salmon oil — large schools of adult salmon congregate in shallow ocean waters in the late fall and winter months to begin the spawning process. This is generally the time when most commercial salmon fisheries begin small-scale harvesting of the fish.

The duration of the harvesting season varies based on the species fishers are targeting, but it is generally within a window from early winter through early spring months. Typically, the mature fish spend 3-5 years living in freshwater rivers, lakes, and streams. Upon maturity, rather than die, the fish boldly migrate back to the sea, mating and dying en route.

Commercial fishing ships use modest-sized trolling boats to capture the salmon. Fishers usually deploy long lines with many baited hooks or large nets commonly trawl the waters and ensnare the fish. Some salmon fisheries also use purse seines to capture the fish, which involves draping a large net across the surface of the water and then drawing the it closed, trapping the fish inside.

How it’s Processed

After the salmon is caught, they must be handled and processed properly to ensure food safety and quality of the salmon oil. Many of the traditional techniques employed by commercial fishing fleets, like catch sorting and bleeding, are done in the ocean and other near-shore waters.

Most boats immediately bring their catch to shore, where the fish are then loaded onto a transport vehicle, typically driven by a refrigerated trailer truck. The salmon are then taken to the processing plant for further inspection and processing.

Once the salmon arrive at the processing plant, the fish are visually inspected for quality, size, and fillet-ability. Salmon that do not meet the required standards are discarded. The remaining fish are then placed onto a conveyor belt and into tanks with clean, running water to remove debris, parasites, and anything else on the fish which can contaminate the finished product.

Depending on how the salmon oil will ultimately be used, the fish may then be cut into smaller portions, or filleted. Fillets are either sent directly to consumers or sent to a further line of processing. If the salmon will be used to create fishmeal and oils, fins, heads, and frames are also passed down the line, while other parts like the innards, skin, and scales will be discarded or reprocessed.

The process to extract the salmon oil is based on mechanical methods and natural enzymes obtained from the fish. Taking the fishmeal as a base, the fats in the fishmeal are then extracted in a process known as mechanical pressing. This process uses a centrifuge that applies tremendous pressure to separate the oil (known as fish oil) from the proteins, minerals, and other non-oil-related materials.

From pressurization, fats from the salmon also emit free fatty acids, and this is converted into glycerides. Non-glycerides are also removed at this stage, and the end result is what is considered to be salmon oil. This oil is further refined to remove any additional impurities, adding a nutritional boost to the essential fats found in wild caught salmon.

Making its way to the dinner plate

Once the salmon oil is extracted, it can be used in a variety of products — either as a cooking oil, a condiment, or a dietary supplement. Different extraction processes and techniques will determine the types of omega-3 essential fatty acids found in the resulting salmon oil and the taste and smell, with some methods yielding higher concentrations of desirable fatty acids.

While salmon oil has long been used in a variety of products and recipes, it has become more widely used in recent years and can now be found in hygiene and beauty products, pet food, and even supplements. But it’s most commonly used as a cooking oil.

Salmon oil is often used to substitute for other oils typically used for sautéing, baking, and cooking. Its high smoke point and light consistency make it a versatile medium for cooking, and its rich, nutty flavor makes it especially popular for adding a unique depth of flavor to a variety of dishes.

Chefs love adding a splash of salmon oil at the end of the cooking process to contribute a subtle flavor to a meal, and some have even begun to use it as an unexpected addition to salads, pastas, and side dishes. For the health-minded, adding a bit of salmon oil to dishes can add additional nutrients, while still providing quality, flavorful meals to the table.

Conclusion

Salmon oil is a multifaceted condiment that can add a distinct flavor to any dish it touches. After brewing up beneath the Pacific Ocean, wild caught salmon travel upstream to processing plants where they undergo rigorous inspections and cleaning before being filtered for their beneficial oils.

Finally, the salmon oil travels down different lines from there — from condiments on the table, to cooking oils on the stove, and finally to salads and side dishes. Today, salmon oil is emerging as a healthy and flavorful addition to meals — and its journey to the dinner plate is still proving it to be essential in taking them to the next level.