Bakkafrost Salmon. 

I work there. From the Faroe Islands. I eat that at least once a week. The best

is it from Scotland

I am a wholesaler, that isn’t premium quality I would sale that as a #2 Salmon for 6.50 For me CERMAQ Norway or Canada is the best sometimes it’s not the feeding it’s the way you handle temperature or even the way you freeze and thaw. Premium for me is coming in 4days dead whole and me filleting the fish in front that is fresh sushi grade no matter from what place of the world PS: seafood should be consumed cooked never raw 145 degrees.

I’m pretty sure overcooked salmon tastes like shit, no matter the quality of the salmon.