This page features salmon resources, salmon recipes, online sources of fresh and smoked salmon and more.Wild Caught Pacific Salmon
Pacific salmon are anadromous fish. They hatch in freshwater streams and rivers, migrate to the ocean for feeding and growth, and return to their natal waters to spawn. Five Pacific species are found in seafood markets; Chinook (king). coho (silver), sockeye (red), pink, and chum (keta).
Chinook (King) Salmon
Chinook salmon are the largest of the Pacific salmon. Chinook salmon occur in North America from the Ventura River in California to Kotzebue Sound in Alaska. They also occur in Asia and Russia. Fish from Washington, Oregon, and California range widely throughout the Pacific Ocean and the Bering Sea, and as far south as the U.S. border with Mexico.
These salmon are highly prized by chefs,† fishermen and consumers. Chinook are also known as king, pring, or tyee salmon.
Sockeye (Red) 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. 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. Almost 100% of the sockeye salmon marketed in the U.S. is from healthy stocks harvested by U.S. fisheries, primarily in Alaska.
Coho (Silver) Salmon
Coho salmon have a vibrant, reddish-orange flesh and a full flavor. Prized for itís high fat content and distinct coloring, coho salmon stocks are healthy throughout the Pacific Northwest and Alaska where they account for a sizeable portion of the total landed salmon catches per year.
Pink salmon is one of the mildest tasting Pacific species, making it a favorite for dishes such as salads or cakes. The flesh is firm and pink in color. This is the most common salmon species found on grocery store shelves. Pink salmon is a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium.
Chum (Keta) Salmon
Chum salmon range from 6-17 pounds and are mature at 3-6 years old. This species is found in the north Pacific, along the Asian Rim, and along the coast of North America from Alaska to Oregon. The flesh is light colored and mild tasting. Other names for the species include keta and dog salmon. The fish are sometimes marketed under the name Silverbrite salmon.
Farm Raised Salmon
Fresh or frozen farm raised salmon is available as head-on and dressed, fillets, and steaks. It is also available hot smoked, cold smoked, or canned.
Farm raised salmon species include Atlantic, Chinook and coho, with the Atlantic salmon being the most extensively farmed. Atlantic salmon are farm raised in the U.S., U.K., Chile, Norway, Canada, Ireland, and Iceland.
Farm raised Atlantic salmon has a mild, delicate flavor. The flesh is smoother and lighter colored than wild salmon, yet still flaky. Atlantic salmon steaks, fillets and whole fish can be baked, broiled, poached or grilled.
You can also find salmon and other online seafood in our Seafood Directory.