Salmon is one of the most popular and coveted fish in many parts of the world. However, in India, salmon is still relatively unknown and uncommon. This oily, pink-fleshed fish hails from colder northern waters, so it has not historically been native or widely available in India. Despite this, salmon has been gaining popularity in India in recent years, particularly in metropolitan cities. So what is salmon known as in India?
The Name for Salmon in India
There is no single established name for salmon used across India. Since it is not a native or traditional fish, there are regional variations in what salmon is called:
- In Hindi, salmon is most commonly referred to as “pink fish” or “pink salmon” (गुलाबी मछली).
- In Bengali, it is called “lax fish” (ল্যাক্স মাছ).
- Some Southern Indian languages like Malayalam may use the English name “salmon.”
- Other names like “red fish” or “foreign fish” are also occasionally used.
So in different parts of India, popular salmon types like Chinook, Sockeye, Coho, and Atlantic salmon may be given localized descriptive names that identify their pink color rather than using the foreign name “salmon.”
Why Salmon is Not Common in India
Salmon originally comes from the northern Pacific and Atlantic oceans. It thrives in colder waters like those around Alaska, Norway, Chile, and Scotland. India does not have similar cold ocean environments where wild salmon runs could occur. Therefore, salmon is not native to India and has never been part of traditional Indian cuisine or fishing practices. Additionally:
- Farmed salmon is only recently being imported to India, so it is still relatively expensive and considered a specialty product.
- As a perishable seafood item, fresh salmon requires quick refrigerated transport which can be challenging to distribute widely across India.
- Cultural tastes and cooking styles in India have not traditionally incorporated salmon, so demand is low.
- OtherIndian freshwater fish like rohu, catla, hilsa are abundant, cheaper, and more popular choices.
For these reasons, salmon has remained exotic and unfamiliar to most Indians until modern times when improved cold storage logistics have made it more available in high-end grocery stores and restaurants.
Salmon Dishes in India
Today, salmon is gaining more visibility and popularity as an imported premium seafood item. It is served at expensive hotels, fine dining restaurants, and eaten by affluent Indians and expats. Some ways salmon is consumed in modern Indian cuisine include:
- Salmon tikka – marinated and grilled chunks like traditional chicken tikka
- Salmon curry – cooked with coconut milk in a South Indian style curry
- Dill salmon – baked with Indian spices and dill
- Salmon biryani – layered and cooked with rice and spices
- Salmon kebabs – minced and skewered in a tandoor
Salmon is also incorporated into sushi rolls at Japanese restaurants in major Indian cities. More chefs are experimenting with using this versatile fish to add a novel twist to familiar Indian preparations.
Availability of Salmon in India
Compared to other fish and seafood like pomfret, shrimp, or tuna, salmon remains a relatively rare specialty ingredient in India. It can be found in some premium grocery stores in major metros like Delhi, Mumbai, Chennai, Bengaluru, Kolkata, and Hyderabad. Prices average 300-600 rupees per 100g for fresh salmon fillets. Top hotels and fine dining restaurants are also more likely to offer imported salmon on their menus or buffets, given their higher budgets. For most middle-class Indian households though, salmon is still an expensive and uncommon fish.
The main obstacles to salmon becoming more mainstream are:
- Lack of local cold supply chains to transport fresh salmon
- High import costs due to air freight from producing countries
- Limited local consumer awareness of how to cook salmon
However, the appetite for salmon among elite Indian consumers is growing. So in coming years, wider availability of quality frozen salmon may make it accessible to more of the population.
Farming Salmon in India
Currently India does not have significant domestic salmon aquaculture. Salmon farming requires very cold waters below 15°C, so it is geographically limited globally. India’s tropical climate makes it unfeasible to farm Atlantic salmon locally. However, attempts have been made to introduce salmonid species like trout and salmon in colder northern states like Himachal Pradesh, Jammu & Kashmir, and Sikkim through government initiatives like the National Trout Breeding Program. These freshwater trout farms are small-scale, but indicate there may be some potential to expand domestic salmonid production with technical improvements.
Commercial salmon farming in coastal net pens is being piloted along India’s southern coastline, drawign on expertise from Norwegian companies like Nova Aquasciences. Such test projects aim to examine if salmon can be viably farmed in warmer Indian ocean temperatures through increased oxygenation. If successful, this could reduce India’s reliance on costly imported salmon in the future. However, these initiatives remain experimental and face sustainability concerns.
Conclusion
Salmon is still a specialty food identified with foreign cuisine for most Indians. But its popularity is gradually increasing as more urban consumers seek out premium imported seafood. Accessibility remains limited by local climate challenges and supply chain issues. However, greater availability of frozen salmon and an expanding fish-eating middle class could make salmon mainstream in the coming decades. With no single established Indian name, localized descriptors like “pink fish” identify fresh salmon’s unusual color and origins. If creative chefs continue experimenting with salmon, it may eventually be incorporated into Indian culinary traditions. Though it will unlikely replace more familiar affordable fish eaten daily, salmon could become a regular presence on Indian tables as a special treat.