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Salmon is either wild or fresh. Farm raised is fish in a controlled atmosphere and diet. Wild fish is as stated “fish caught” in their own environment, swimming and eating free, less fat but stronger and richer in flavor.
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Wild salmon “runs” May to September, Farmed salmon is available year round, and mostly Atlantic, but Coho, Sockeye and King are now becoming available. Fresh Wild salmon is available only in the summer months. Frozen salmon is usually frozen same day of harvest….”fresher than fresh”.
Salmon’s popularity has increased dramatically in recent years, due in part, to farming techniques, which reduced costs. Salmon is rich in Omega-3 acids and one of the best tasting fish in the world. Salmon-like fish also include Trout, Steelhead and Arctic Char.
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Atlantic Salmon
Atlantic Salmon is among the most well known salmon species, predominantly farm raised around the world, including the United States, United Kingdom, Chile, Norway, Canada, Ireland and Iceland.
Atlantic salmon are sold head-on and dressed, as roasts, fillets, fillet portions, skin-on, skin-off, and steaks. Some Atlantic salmon is available as patties, hams and kabobs.
• Flavor - Mild and more delicate than wild salmon.
• Quality - Top of the line.
• Color - Orange (Pale Subspecies).
• Texture - Moderately firm with moist, large flakes
• Preparation - Atlantic salmon steaks, fillets and whole fish can be baked, broiled, poached or grilled.
With Atlantic salmon’s delicate flavor, avoid accompanying flavors that overpower the fish.
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King Salmon (Chinook)
King Salmon (Chinook) are the largest of the salmon’s and originate both in Asia and North America. The typical weight range is 4.5 to 22.5 kg.
• Flavor - Pronounced hearty flavor.
• Quality - Top of the line.
• Color - Very Red (Pale Subspecies).
• Texture - Moderately firm with moist, large flakes.
• Preparation - King Salmon steaks, fillets and whole fish can be baked. Broiled, poached or grilled.
It is imperative not to over cook salmon, salmon continues to cook once removed from the heat.
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Sockeye Salmon
Sockeye Salmon are considered to be the most valuable salmon species in the United States. They are prized for their deep red flesh of excellent flavor. The name sockeye has nothing to do with the fish’s eyes, but is an adoption of the Indian name sukkai.
Sockeye salmon can be found from California’s Sacramento river system, north to the Bering Sea and then south to northern Hokkaido. Alaskan sockeye are available during a May to September season.
Sockeye salmon are available fresh, frozen, whole, dressed and as steaks or fillets with the skin-on or skinless. Size is generally 4 to 10 pounds. They spend 1-4 years in the ocean before returning to fresh water to spawn in late summer and autumn.
• Flavor - Full and rich. Some believe the sockeye’s flavor rivals or is better than the king salmon’s flavor.
• Quality - Comparable to Atlantic.
• Color - Very Red.
• Texture - Moderately firm.
• Preparation - Sockeye salmon can be baked, broiled, poached, sautéed or grilled. Try marinating
steaks or fillets for a couple of hours before grilling.
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