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Frais or fumé, salmon is the most popular fish in France, which is the second biggest consumer in the world, after Japan. It’s sold whole, or as darnes (steaks) or pavés (sliced lengthwise).

France’s wild salmon stocks, however, have declined dramatically in recent decades, in spite of building fish passes around the dams (especially in Alsace) to encourage their migration.

Ninety per cent of what you find in France is farmed in Scotland or Norway; wild salmon (saumon sauvage) is rare and expensive.

Fish and seafood

Text © Dana Facaros

Image by emaze