The flavour of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange colour. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.