North America’s Pacific salmon species include Chinook, coho, sockeye, pink and keta salmon. On the Pacific Coast of North America, wild salmon are harvested commercially in Alaska, Oregon, Washington, California, and Canada.

Famous for its unique flavor, visual appeal, and nutritional value, Pacific salmon is a classic seafood choice. Pacific salmon is easy to prepare and lends itself to a wide variety of preparation methods. Pacific salmon is high in protein, Omega-3 fatty acids, and other nutrients.

Fresh caught Pacific salmon are often processed by smoking. Smoked salmon is available cold smoked, hot smoked, and other products.

Pacific salmon are related to Atlantic salmon, Arctic char, trout, and whitefish.

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