Salmon is by far the most popular fish in the United States. Silver as it may be, the flesh is bright red. For that reason, it’s often canned as well. Plus, it doesn’t take long to cook, whether you bake, grill, or pan-fry it. 1.1 Norwegian salmon From Norway The meat of the Norwegian salmon is firm and orange in color. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. While it's been one of the salmon underdogs for quite some time, there’s been a slight sea change for Keta salmon over recent years, as fisherman have started handling them with more respect and care. Research shows eating salmon daily prevents ADHD symptoms and can boost academic performance . Far… Farm-raised Atlantic salmon has gotten a lot of flack over the years for a myriad of concerns, ranging from antibiotics and pollution to lack of diversity in the look, flavor, and texture of the meat. Pregnant and nursing mothers should also eat salmon to boost their children's learning capability and academic performance . The Types of Salmon in North America: Summing Up. When you see fresh salmon in the case at your supermarket, it can be misleading. It has a very light-colored, pink flesh that’s very mild and low in fat. “The color isn’t great for a fresh fish case (that’s a bit judgemental for me to say), but they eat quite nice.”. Sockeye salmon are known for their bright red flesh and their bold, salmon-y scent. Do your research. Today, "Wild" salmon has lost it's "wildness" due to the dams in the NW. In 2017, it was the highest value commercial seafood species, equating to $688 million in revenues. According to the Environmental Defense Fund, salmon is mostly wild-caught in Alaska, Washington, and Oregon from the Pacific ocean. All three species of Aussie salmon are highly visual feeders which eat a variety of crustaceans and polychaetes as juveniles, but shift to baitfish (mainly pilchards, sprats and anchovies) as adults. Farmed salmon also has higher levels of omega-6 fatty acids, which is not ideal, especially in the western world, where our diet runs rampant with omega-6 fatty acids. So, there are six types of Salmon in North America: five Pacific Salmon, one Atlantic Salmon. Read labels and track down where exactly it comes from to make sure it was sustainably farmed. Significantly smaller than Kings, not as fatty and generally leaner, full-grown Sockeyes start around five or six pounds on up to 15. According to the FDA, if you do buy fresh salmon, you can store it in the refrigerator for up to two days at 40 degrees [source]. So beyond that, what are the different types? Stephen Gibson / EyeEm/Getty Images, Credit: Each species has slightly different characteristics , but in general, salmon has firm texture with flesh that is red to orange in … Because it’s high in fat, it’s considered top-shelf and rich in flavor (often described as nutty). The quality of that fish is incredible.”. But within the Pacific salmon genus, Oncorhynchus, there are five main species–and they are all very different. Wild salmon get these carotenoids from eating krilland other tiny shellfish. Salmon is a great alternative to red meat because it’s a nutrient-dense food that can help raise good cholesterol levels. It's not that Atlantic salmon is bad, it's just that there are very few Atlantic salmon found in the wild today, due to overfishing and habitat destruction. There are several different types, cuts, and ways to cook it. Cimarusti recommends cooking Sockeye fillets (or any salmon filets) on a hot, well-oiled grill, brushed on both sides with a whisper-thin layer of mayonnaise, seasoned with salt and pepper, starting with the skin side down first. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Minks, otters, herons, and bass consume salmon during the early stages of their life cycle. All in all, if you can get truly fresh fish from a local market or fisherman, it’s a great way to support the small guys and ensure the best quality. Otherwise, there’s a good chance your salmon was frozen in some capacity. However, once again, that just depends on the individual farming operation and their practices. The first thing to know about the different types of salmon is that they come from both the Pacific and Atlantic oceans, and salmon can be farm-raised or wild-caught. It’s one of the rarest species—in 2016, a mere 11,862,243-pound of King salmon were caught in U.S. waters compared to 287,251,862-pound of Sockeye—which is why it’s so damn pricey. Humans are the biggest consumer and threat to salmon. This post may contain affiliate links. It’s no surprise, given the adoring title, that Chum salmon has been getting the short end of the stick for quite some time. We won’t go back into the details of every fish, but let’s go over the signature things that set each species apart. In 2017, U.S. fisherman brought in more pounds of Pink salmon than any other fish: a whopping 495 million, according to National Oceanic and Atmospheric Administration (NOAA). Salmon farmers have been working to reduce the environmental impact and become more sustainable. Wild-caught salmon, like Trident and Seabear, was our preferred choice because of the superior health benefits it provides. “Feeds have changed to be more plant based and less fish based and better formulated to meet the fishes requirements for efficient high growth and high health. “They spend more time at sea growing and eating,” says Matt Stein, chief seafood officer at King’s Seafood Company. And it costs less, too. But among all of the diverse sea life out there, salmon has a distinct color and flavor that sets it apart from the rest. But not all salmon farming operations operate that way. It may not be quite as sturdy and hearty as king salmon, more delicate in texture, but it’s still delicious. It comes down to asking questions and reading labels. There are seven species of Pacific salmon, five of which are found in North America: sockeye or red, king or chinook, coho or silver, pink, and chum. Other fish also prey upon them. Arctic char is in the salmon family. Maxim Trukhin/Getty Images, Credit: 14) Black Sea Salmon . Atlantic Salmon: While there are five types of Pacific salmon, there is only one Atlantic variety.Atlantic Salmon is endangered in the wild, so virtually all of it is now farmed. Wild Atlantic salmon is no longer commercially available—what you find in stores and on restaurant menus is all farm-raised—but small, endangered populations still live in watersheds that drain into both sides of the Atlantic Ocean. eyecrave/Getty Images, Credit: Please read my disclosure policy. According to scientists, the pink salmon is the smallest of the Pacific salmon species whose numbers seem to be thriving. It is a small salmon as compared to other types of salmon fishes and tastes similar to the different varieties. Yes, it has a lot of the same nutrients (proteins and omega fatty acids) that the flesh does. Salmon is mild and mostly neutral in flavor, but it packs heavy punches in the health department. There are chefs, like Cimarusti, who won’t use any fish other than wild-caught. Boosts immunity. Suffice it to say, the anadromous Steelhead (like salmon, it's born in freshwater, migrates to saltwater, then heads back to its freshwater birthplace to spawn) falls under the same category as salmon. Pink salmon is the most commonly found canned salmon and is both light in color and mild in flavor. What to know: Mild, affordable, farmed, controversial. An appropriate parity of omega-3 and omega-6 is one generally amazing approach to keep up a sound living, and eating salmon is a simple and delectable approach towards keeping up that balance. Our 22 Best Crock Pot and Slow-Cooker Recipes. “You can just stuff Cohos full of herbs and cook the whole thing on the grill.”. The Atlantic salmon (a farmed species) is one of the most common varieties of salmon fish you will find in the market. Also known as red salmon because of it’s bright red-orange flesh, sockeye salmon has the fishiest scent and flavor of all the types of salmon. Salmo salmon is also known as Atlantic salmon, but fishermen are no longer allowed to commercially fish for it. They’re the most flavorful (what some would consider fishy) of all the salmons and are commonly sold smoked, in high-end salmon burgers, and by the filet. Troll-caught salmon is considered the best of the best. “It tastes more like rainbow trout than salmon.”, Steelhead is also raised in farms, available throughout the year mostly on restaurant menus. While it’s becoming more scarce, fishermen also harvest king salmon from California’s coast [source]. “Sometimes we get them less than 20 hours from the river. It’s usually leaner than both king salmon and silver salmon. Farmed salmon tend to contain traces of antibiotics, which could cause antibiotic resistance down the line. The hue of the filet can be as red as Sockeye, any shade of pink or orange and, even white or marbled. Several types of salmon are sold commercially, but the most relevant are chinook, sockeye, coho, and pink. The meat is firm, with fine flake and high-fat content. It looks like salmon and its flavor is somewhere between salmon and trout, slightly more like trout. Most salmon is found in the Pacific, yet a standout amongst the most mainstream species is from the Atlantic. Chinook Salmon is the biggest fish in … Salmon Species . But because Atlantic salmon is endangered, it’s almost predominantly farmed-raised. King salmon caught from prestige rivers like Copper or Columbia Rivers can easily fetch $50 a pound retail. The largest is the king or chinook, prized for its high fat content, rich omega-3s and buttery texture. 7. The Pacific Ocean is home to six types of salmon, and U.S. and Canadian boats fish five of them: King, Sockeye, Silver, Pink, and Chum. Boost your salmon vocabulary and learn the difference between King, Sockeye, Coho, and more. This isn’t actually a type of salmon; it can include any breed of salmon that was wild-caught, rather than farm-raised, in Alaska. As a result, most of the commercially available chum salmon for food comes from Alaska. To confuse matters, each of these has at least one other name as well as their Latin name, as noted below. Farm-raised salmon versus wild-caught salmon. Wild-caught salmon means that fishermen had to physically go out on boats to fish for your catch of the day in its natural habitat. There’s also sushi-grade salmon which is flash-frozen in order to prevent harmful bacteria and kill parasites so that it’s safe to consume raw. The lushest fresh salmon, king is the highest in fat and usually the most expensive, prized for its silken, melting texture, which is almost like smoked salmon. Get my essential cooking techniques that I learned in culinary school. Salmon is also low in mercury, and safe enough even for pregnant women to eat — in fact, it's recommended for healthy fetal growth and development. But what else is there to know about this popular protein? While they can get up to 23 or 24 pounds in size, Cohos tend to be smaller, making them a great pick for cooking whole. Like most other animal proteins, you can grill salmon or bake salmon. It’s a common practice — sometimes the additive is still natural, other times it’s not. After that, get it in the freezer if you don’t plan to cook it. The six species of North American salmon vary in price, color and taste, but all are healthy choices. Cook Salmon, and Farmed Canadian Salmon to name a few. Health Benefits of Eating Salmon Salmon not only comes in so many varieties but is equally beneficial to our body. The latter tends to result in healthier, happier fish with more nutrients. Shrimp, krill and other tiny crustaceans then eat the phytoplankton and accumulate astaxanthin in their bodies (which is what makes them pink), and then salmon eat them and store the astaxanthin in their skin and muscles. The three popular types of wild Alaskan salmon are king salmon (chinook salmon), silverbite (chum salmon), and sockeye salmon (red salmon). It’s lean and has a mild flavor. “It’s not bred to fit into packaging or conform to anyone’s will.”, According to NOAA, farm-raised salmon and trout has greatly improved over the years. The small fish, weighing between two and six pounds apiece, can be found fresh, frozen, and smoked on occasion, but the vast majority is processed and stuck into a can or pouch. When it comes to farm-raised salmon, there was likely color added. Atlantic salmon falls under the Salmo genera, which also includes brown trout. Jessica GavinPublished on September 2, 2020. • Atlantic salmon (Salmo salar) reproduce in northern rivers on both coasts of the Atlantic Ocean. Coho are smaller and eat less than other salmon, resulting in fewer polychlorinated biphenyls (PCBs), which may cause cancer. Unsustainable practices may involve pesticides, antibiotics, crowded environments, and other chemicals. It actually has the highest concentration of omega-3s of any part of the fish, according to Healthline [source]. Everything you see in stores or restaurants with the label “Atlantic salmon” is farm-raised. Eating healthy unsaturated fats, like those found in salmon, has been shown to improve cholesterol levels. The natural color of salmon results from carotenoidpigments, largely astaxanthinand canthaxanthinin the flesh. Sockeye, an oilier fish with deep-red flesh, has a stronger flavor and stands up well to grilling. King salmon has a far larger geographic range than most other species, stretching down into the Central Coast of California all the way up through Alaska and into Asia. Lastly, salmon can also be roasted or pan-fried. The average weight of a King salmon is 40 pounds, but they can weigh as much as 135-pounds or as little as 20-something. It may taste delicious, but it’s not always sustainable. Both chum and coho salmon are less commonly found in … The flavorful meat and thick filets make it one of the most prized among chefs and home cooks. Sockeye salmon is a Pacific variety recognizable by its deep red color, fatty texture, and strong smell (though it should never be too fishy). What to know: Medium-fat, subtle flavor, great for cooking whole. What to know: It's rich, high in fat, and big. Because Norway originally pioneered Atlantic salmon farming, smoked salmon from all over the world is labeled –incorrectly- Norwegian smoked salmon. Because it eats all the way up the river, rather than gorging itself and starving on its way to procreate, “Steelhead is much leaner,” says Adams. It holds up well on the grill and when pan-roasted in a nonstick skillet, creating a custardy center with a slightly nutty flavor when medium-rare. What to know: Light-colored, mild, low in fat, small. Large salmon will feed on herring, krill and other types of fish. Producers feed farm-raised salmon pigmenting agents (most often the natural carotenoid astaxanthin) to give it the same pink color that wild-caught salmon acquire in the wild through their diet [source]. Nutritionists tout salmon for its health benefits. Often ringing in at more than half the price of King salmon, wild Steelhead can be picked up for a steal. “They’re going to be a bit more loaded with Omega 3’s, which usually translates to fattiness and flavor.”. You’ll also readily find sockeye salmon, which has a rich color and taste, as well as a firm texture. Salmon is a generic name that gets applied to a couple of different genera and overlaps with trout. But salmon that was flash-frozen right after it was caught to preserve freshness, and then shipped to a store to be defrosted and sold, is also sometimes marketed as fresh salmon. “Most Ikura on the market is derived from Chum,” says Cimarusti. Once frozen, the safest way to thaw salmon is in the refrigerator overnight. Swap out red meat for salmon a few nights a week and you’ll be wracking up omega 3s, B vitamins, antioxidants, potassium, and even selenium which benefits your bone health. For instance, fish that eat lots of shrimp tend to have the pinkest flesh. It means the fisherman caught each salmon individually with a traditional hook and line method and then immediately put it on ice to preserve freshness. Also known as red salmon because of it’s bright red-orange flesh, sockeye salmon has the fishiest scent and flavor of all the types of salmon. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. “The traditional Native American cooking technique for this area is to hang the fish by the collar on a cross and lean it over the fire to slow smoke it,” says Portland-based chef Doug Adams, of Bullard. Plus, it’s tasty!An average 3-ounce fillet of cooked Atlantic salmon contains 23 grams of protein and 6 grams of fa… Image zoom. Says Stein, “It’s a great product with great flavor, and it’s approachable in price.”, Credit: Vaccines and better husbandry have greatly reduced diseases.”, And it’s actually affordable and available for wide segments of the population who can’t splurge on $50 per pound Copper River King Salmon. Typically, Steelhead weigh about eight pounds. (Mercury is not a concern in either wild or farmed salmon.) Some of its well-known benefits are: Not all varieties of salmon look or taste the same. Its medium fat content gives it a mild, subtle flavor that is less in-your-face. Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. Wild-caught salmon usually have less saturated fat compared to farmed salmon. There’s a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. Truly fresh salmon means it was never frozen. Ranging in hue from pink to orange with a mild flavor, farm-raised salmon is available year-round, often ringing in at right around $13 a pound. To prepare you for this year’s wild salmon season, which just started ramping up in Washington and Oregon’s Columbia River, we spoke to three West Coast seafood specialists to put together a handy guide to every type of salmon one can find in the United States. Nicholas Lamontanaro/Getty Images, Credit: There are plenty of fish in the sea, and we're not talking about your dating prospects. Dagny Willis/Getty Images, Credit: Chum salmon, also known as keto or silverbite, is underrated in the salmon world. Pink salmon is also referred to as humpback salmon (that’s right, the name isn’t just for whales). It wasn’t raised in the wild and caught but rather through an aquatic farming operation. Sockeye, coho and king salmon have the deepest color orange whereas pink and chum salmon (most often canned) are the lightest. At large chain stores, some people will argue it’s actually safer to buy the frozen salmon than what you see in the case because you can control when you defrost it — it’s less vulnerable to bacteria, assuming you properly defrost it at home. Other recommended options are Farmed Faroe Island Salmon, Fresh Farmed SAIKOU Mt. The color of the flesh differs from river-to-river, as well depending on their diets before heading into freshwater to spawn. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! This is farm-raised Atlantic salmon. A slow cooker can can take your comfort food to the next level. Chum has a lighter texture and a milder flavor than other types of salmon. The pink-orange flesh looks remarkably similar to Atlantic salmon filets, but they can grow to over 50-pounds. (More About Me). Farm-Raised: Fish that are endangered in the wild are often raised in aquacultures, or “fish farms,” to control overfishing. There’s also an argument for sustainably farmed salmon that’s been frozen over unsustainably farmed salmon in the case. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Oncorhynchus gorbuscha. What to know: Pink-orange flesh, often affordable, varies in flavor. “It can be almost custardy with so much fat and so much foundational flavor,” says Stein. Also called silver salmon because of the skin color. Sockeye, coho and king salmon have the deepest color orange whereas pink and chum are the lightest. There really isn't any clear difference between wild and domestic. Pacific Smoked Salmon A category used to describe different species and types of salmon usually found in the Pacific Ocean, most commonly from Alaska and the Pacific Northwest, and Canada. Filed under: Ingredient Guides Kitchen Tips. In fact, fish provides a high-protein, healthy alternative to red meat, which is high in saturated fats. Make sure to avoid these mistakes when you’re forking over that kind of money. Eagles, hawks, orcas, seals, sharks and sea lions often eat adult salmon. Pink salmons’ habitats include coastal and fresh waters (lakes). When salmon return to fresh water to spawn, bears and eagles are their most common predators. If eating healthier is one of your goals this year, then check out this ultimate guide to how to buy, store, and cook salmon. They are listed by the most common names you'll likely see at … MyNatara/Getty Images, A Guide to Every Type of Salmon You Can Buy. The presence of omega-3 fatty acids, vitamin A, and selenium in salmon can strengthen the immune system. Pink salmons feed on squid, small fish, zooplankton, and small crustaceans. Types of Salmon. Hi, I'm Jessica Gavin, a certified culinary scientist and author. In addition to its flavor and versatility, salmon can be super sustainable, whether it's fresh from the waters of Alaska or farmed in fisheries. But it’s best known for the roe, which is fish eggs found in the salmon’s belly. It’s a smaller breed with less fat. What to know: Small, lower fat, delicious roe. 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