Taste & Texture
Pale orange flesh with refined fat and umami. Salt-grilling brings out aromatic flavor, and meunière accentuates richness. September-November autumn salmon (returning to spawn) has firmer flesh with moderate fat
Season
How to Choose
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Choose fillets with vivid pink-to-orange color and minimal liquid seepage.
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Avoid pieces that are pale or watery.
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Skin-on cuts should have taut, firm skin.
How to Store
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Pat fillets dry with paper towels, wrap individually in plastic wrap, and store in the coldest part of the refrigerator for 2-3 days.
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For longer storage, freeze for up to 1 month.
Nutrition Facts
ENERGY CONTENT
124
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Monthly Supply Volume
Supply Peak
Source: MAFF Seafood Distribution Survey (monthly cold-storage inflow) (2024). Monthly cold-storage inflow — used as a supply-signal proxy when national monthly wholesale prices are not published.
Retail Price
Price Trend
Annual Average
¥513/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild catch) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)