Salmon vs Salmon

Neither of us fish but, we do enjoy a good salmon from time to time. 

My first smoked salmon was as a teenager prepared by Cassandra & Stewart P brought from Alaska for their annual St Joseph Island (Canada) vacation. One would never decline a dinner invitation and often fighting or wrestling for the last bite was a regular situation.

Only as an adult, did I even realize there’s more than one type of salmon. Jacques prefers the Sockeye (Red).

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Atlantic

• Available Year Round
• Considered Most Versatile
• Farmed
• High in Omega 65
• May Contain Antibiotics
• May Contain Toxins
• Mild Flavor
• Not Environmental Group Preferred
• Very Fatty

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Coho (Silver)

• Available June – September
• Best for Grilling
• Bright Silver Skin
• Delicate & Moist
• Great for: Bake, Broil, Grill, Poach, Roast, Saute, Smoke, Steam & Sushi
• Light in Color
• Moderate Flavor
• Moderately Fatty
• Most Sought Species
• Primarily Caught in Alaska
• Rich in Omega 3
• Tends to Dry Out While Cooking
• Wild

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King (Chinook)

• Available Late Spring to Early Fall
• Best for: Cast Iron Pan, Grilling & Oven Broiling
• Buttery Like Quality
• Fattiest
• Great for: Bake, Broil, Grill, Poach, Roast, Saute, Smoke, Steam & Sushi
• Highest  in Omega 3
• Largest Salmon
• Milf Flavor
• Most Expensive

Keta (Chum)

• Available Summer – Fall
• Best for Burgers
• Cuisine Delicacy
• Dog Like Teeth
• Easy to Overcook (Low Fat Content)
• Great for: Bake, Broil, Grill, Poach, Roast, Saute, Smoke, Steam & Sushi
• Lean
• Low Cooking Temperature
• Mild Flavor
• Most Populous Salmon
• Primarily Caught in Alaska
• Roe (Fish Eggs) Most Common for Caviar
• Typically Processed in Cans or Frozen

Pink (Humpback)

• Available during Summer
• Best for Patties
• Cook on Low Temperatures or Indirect Heat
• Great for: Bake, Broil, Grill, Poach, Roast, Saute, Smoke, Steam & Sushi
• Milf Flavor
• Primarily Caught in Alaska
• Smallest Salmon​
• Soft Texture
• Typically Processed in Cans & Pouches

Sockeye (Red)

• Available Late Spring – September
• Considered Endangered in Canada & USA
• Cook in Lower Temperatures
• Flavorful & Crispy Skin Cooked
• Freshwater
• Great for: Bake, Broil, Grill, Poach, Saute, Smoke, Steam & Sushi
• Highest in Red Astaxanthin Pigment
• Least Fattiest
• Primarily Caught in Alaska
• Rich in Omega 3
• Strongest Flavor
• Strong Scent
• Wild