Laks

Laks is the Norwegian and Danish word for salmon, a large, oily fish in the family Salmonidae. In everyday usage, laks refers to edible salmon encountered in markets and cuisine, including both wild and farmed forms. In Nordic contexts the term most often denotes the Atlantic salmon, Salmo salar, though it can be used for other salmonids when appropriate to the language.

Salmon are anadromous: they hatch in freshwater, migrate to the sea to grow, and return to freshwater to spawn. They exhibit strong homing instincts, often migrating long distances between their birthplace and the locations where they reproduce. Species vary in size and lifecycle timing, with maturation typically occurring after two to five years depending on the species.

Global production of salmon, especially Atlantic salmon, is a major component of the seafood industry. Norway, Chile, Scotland, Canada, and other countries contribute large shares through both aquaculture and wild catch. Farming has expanded supply but raises environmental and health concerns, including disease management, feed sourcing, and potential impacts on wild stocks.

Culinary uses include fresh fillets, gravlaks (curing with salt, sugar, and dill), and røkelaks (smoked salmon). In Nordic cuisine, laks is celebrated for its flavor and versatility, appearing in traditional dishes and contemporary preparations alike.