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Salmon is one of the most popular fish for consumption in North America. But, the average consumer probably knows little about the pink fish on their dinner plate. The Pacific Ocean is home to six types of salmon, and in North America, we fish five of them: King, Coho, Sockeye, Pink, and Chum.

𝗖𝗵𝗶𝗻𝗼𝗼𝗸 𝘀𝗮𝗹𝗺𝗼𝗻

Also known as King salmon, Chinook salmon is considered by many to be the best-tasting. Their flavour and thick fillets make Chinook a favourite among chefs and home cooks alike. Chinook also have a high-fat content and rich flesh that ranges from white to a deep red colour.

𝗖𝗼𝗵𝗼 𝘀𝗮𝗹𝗺𝗼𝗻

Coho are sometimes called silver salmon because of their silver skin. They have bright red flesh and a slightly more delicate texture than Chinook salmon. Coho salmon also have a more subtle flavour.

𝗦𝗼𝗰𝗸𝗲𝘆𝗲 𝘀𝗮𝗹𝗺𝗼𝗻

Sockeye salmon are noted for their bright red-orange flesh and deep rich flavour. They are known as “reds” both for their dark flesh colour and because they turn deep red as they move upstream to spawn. Sockeye have the strongest flavour (what some would consider “fishy”) of all the salmons and are commonly sold smoked or by the fillet.

𝗣𝗶𝗻𝗸 𝘀𝗮𝗹𝗺𝗼𝗻

Pinks are the most common Pacific salmon. They have very light coloured, flavoured flesh and low-fat content. Pink salmon are often canned but also sold fresh, frozen, and smoked.

𝗖𝗵𝘂𝗺 𝘀𝗮𝗹𝗺𝗼𝗻

Chum salmon are generally smaller fish with pale to medium-coloured flesh and a lower fat content than other salmon. Chum is usually canned or sold frozen to foreign markets.

What about salmon from the Atlantic Ocean?

𝗔𝗹𝗹 𝗰𝗼𝗺𝗺𝗲𝗿𝗰𝗶𝗮𝗹𝗹𝘆 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗔𝘁𝗹𝗮𝗻𝘁𝗶𝗰 𝘀𝗮𝗹𝗺𝗼𝗻 𝗶𝘀 𝗳𝗮𝗿𝗺𝗲𝗱.

While there are a lot of misconceptions about farmed salmon, salmon farming techniques have made great strides towards greater sustainability. If you are going to buy Atlantic salmon, it’s important to do your research and make sure you know exactly where it came from. Learn more about farmed salmon in this post.