Unraveling the Mystery of Salmon in the Philippines

As an expat living in the Philippines, I was curious if salmon could be found in local fish markets or if it was imported. Coming from the Pacific Northwest of the US where wild salmon runs are aplenty, I had a hunch this fish might be hard to come by in tropical Philippine waters.

Turns out my suspicions were correct. Salmon is not native to the Philippines and very rarely caught wild locally. Yet it has grown in popularity and availability thanks to imports and aquaculture. Let’s sleuth out the full story behind this fish out of water.

Salmon Species in the Philippines

There are five main species of salmon found globally Of these, only two types currently appear in Filipino fish markets

• Pink salmon – Also called humpbacks, these are the smallest and most abundant wild salmon species globally. Pink salmon are native to the northern Pacific ocean and have been introduced to a few parts of the Philippines.

• Chinook salmon – Also known as king salmon, these are the largest salmon species. Chinook salmon are prized for their buttery, omega-3 rich meat. Nearly all chinook salmon in the Philippine market are imported.

Other salmon like sockeye, coho, and Atlantic are not commonly found here. But the popularity of imported pink and chinook salmon is steadily rising.

Why Isn’t Salmon Native to the Philippines?

Salmon thrive in colder waters, unlike the tropical temperatures of the Philippines. Wild salmon are born in freshwater streams and rivers, then migrate to the ocean to feed and grow until it’s time to return upstream to spawn.

The Philippines lacks the ideal salmon breeding habitat of pristine, cold mountain waters. And salmon are not naturally inclined to migrate so far south to the equator. This explains the absence of wild native salmon stocks.

However, rising demand for salmon has led to efforts to introduce and farm salmon in parts of the Philippines despite the warm, unfamiliar climate.

Where to Find Salmon in the Philippine Market

Here are the main sources where you can locate salmon in the Filipino fish market:

• Imported fresh or frozen salmon – Chinook and smaller amounts of sockeye salmon are imported from major salmon fishing nations like Norway, Chile, Australia and Canada to meet local demand, especially in high-end grocers and restaurants. Import regulations and costs limit widespread distribution.

• Locally farmed salmon – Small volumes of chinook and pink salmon are farm-raised in inland freshwater systems in cooler Philippine provinces like Benguet and Mountain Province in Luzon. But total output remains low compared to other aquaculture fish.

• Pink salmon introductions – Government fisheriesprograms have worked to introduce pink salmon to some cooler waters in Bicol region and Cagayan Valley in hopes of establishing spawning populations. Test commercial fishing indicates they are surviving and breeding in these areas on a limited scale.

• Canned salmon – Canned pink and red (sockeye) salmon from major exporting countries like the United States is also common in groceries and supermarkets, often imported from Thailand or Indonesia processing hubs.

So while native wild salmon stocks don’t exist, you can find imported and locally farmed salmon at select retailers and fish markets if you know where to look and are willing to pay a premium price.

Why Salmon Has Growing Appeal in the Philippines

What’s behind the rising salmon demand given its lack of Philippine origins? A few key factors:

• Health halo – Salmon is prized for its heart-healthy omega-3 fats. As nutrition awareness increases, so does the appeal of this “superfood” fish.

• Globalization of tastes – Overseas Filipino workers and international travel expose locals to foods like salmon and stimulate interest.

• Rising incomes – Salmon is still expensive relative to local fish. But for the middle and upper class, it’s becoming more affordable.

• Tourism – Salmon dishes are menu highlights at hotels and resorts catering to foreign visitors who expect it.

• Status symbol – Salmon is seen as fancy and international. It’s a way to showcase affluence and worldliness.

From sushi to smoked salmon bagels, this fish’s popularity transcends borders as a nutrition and status symbol, overcoming its geographical limitations.

How Much Does Salmon Cost in the Philippines?

As an imported non-native specialty product, salmon demands a premium price in the Philippines. Here’s the cost range:

• Imported fresh salmon – P600 to P1,200 per kilo
• Locally farmed salmon – P500 to P800 per kilo
• Canned salmon – P200 to P300 per small can

For comparison, native milkfish and tuna sell for P200 to P300 per kilo. Salmon’s hefty price tag restricts it to higher-end buyers.

Some retailers label salmon as “bangus salmon” or “chicken salmon” to justify charging prices comparable to local fish. Be wary of these tactics and check for Origin of Product labels.

Cooking and Eating Salmon in the Philippines

Ready to cook up some salmon in the Philippines? Here are some tips:

• Ask your suki fishmonger at the wet market if they can special order fresh salmon for you.

• Check Rustan’s, S&R, Landers and other upscale grocers for fresh and frozen salmon cuts.

• Opt for wild-caught Alaskan canned salmon to avoid Dodgy origins.

• Grill, bake or pan sear; avoid complicated sauces that will overwhelm the delicate flavor.

• Round out your meal with tropical fruits like mango, pineapple or citrus to complement the salmon.

While not a native Filipino staple, salmon’s future looks bright as a specialty ingredient for those seeking a taste of luxury or wanting to diversify their fish recipes. Though stocks are limited, you can indulge in salmon’s velvety richness if you know where to cast your line.

Summary: Salmon’s Scarcity but Increasing Presence in the Philippines

To recap, wild pacific salmon is not native to the tropical environment of the Philippines. Yet demand for this heart-healthy fish has led to imports and local aquaculture startups. Options exist for both fresh and canned salmon, focused on the pink and chinook varieties, but expect to pay a premium price.

For me as an expat, I’ll enjoy salmon as an occasional splurge mixed with local flavors. But I’m also keen to focus on all the amazing native seafood the Philippines offers, from bangus and tilapia to tuna, grouper and beyond.

When a salmon craving strikes, I know where to find it. But I’m happy not relying on it as a weekly staple here. The Philippines’ amazing marine bounty offers plenty to love from reef to shore!