Norwegian salmon and Japanese salmon (also known as salmon) are actually the same kind of fish, and the scientific name is "Salmo salar". Their appearance and body structure are usually very similar.

However, there may be subtle differences between Norwegian salmon and Japanese salmon due to the differences in culture and growth environment. For example, factors such as culture conditions, food, water quality and growth cycle may affect the color, texture and taste of fish.

Norway is widely recognized as a major exporter of salmon, while Japan is famous for its unique farming technology and edible culture, producing high-quality salmon. Therefore, in the market, these two kinds of salmon may be distinguished and labeled according to the source of the products and the breeding methods.

Generally speaking, Norwegian salmon and Japanese salmon are similar in appearance, but the specific differences may be due to the differences in breeding and processing. It is best to determine the source and characteristics of the product according to its identification and description.