Species of Pacific Salmon

The Different Species Chinook Also called Spring or King salmon, the largest of BC's salmon often running over 35 lbs (18kg) is much sought after by sports fishermen. Prized by gourmets by its full flavour, with its firm flesh colour ranging from ivory white to deep red.

Chum Sometimes known as 'dog' salmon from the big teeth this species develops at spawning time, it is known as Keta when canned. Mild in flavour and the flesh ranges from pale to medium red and is especially low in saturated fat. In the supermarket, Chum offers especially good value for the money.

Coho A full-flavoured and fine textured with consistently red flesh. Also popular with sports fishermen, Coho is currently under strict conservation measures for the commercial fleet to rebuild stocks.

Sockeye Sockeye's name is derived from the Native word, Sau-kai, meaning chief. It is the mainstay of the commercial fishery, contributing about two-thirds of the total value of the salmon harvest. Its flavour is as rich as that of Chinook and has deep-red, firm flesh which makes it the richest and most sought-after of BC's salmon and gives it the name of red salmon when canned.

Pink Pink are the smallest and most abundant of the Pacific species, often known as a 'humpy' from the hump it develops on its back at spawning time. The flesh is light in colour and delicately flavoured. Three quarters of the harvest is canned; the rest is sold fresh or frozen in supermarkets, often at attractive prices.



A Fresh Look at Buying Salmon

Here's a simple, three-step freshness test:
  1. LOOK - The eyes should appear bright, clear--almost alive; the gills reddish; the skin moist with shiny, tightly-adhered scales.

  2. TOUCH - Fresh salmon will give slightly, then spring back into shape when gently pressed.

  3. SMELL - It shouldn't small fishy. A fresh fish aroma is never offensive.

Once you've brought your salmon home, wipe it with a damp cloth, then tightly wrap it in plastic wrap or foil and store in your refrigerator. (May be held for up to two days.) Frozen salmon can be thawed overnight in your fridge or cooked frozen, without losing flavour or nutrients. Uncooked salmon steaks and fillets should be moist and translucent; never dried out.


Now You're Cooking


It's easy. Here's a handy timing guide to getting it right without overcooking. For conventional cooking methods, measure salmon at its thickest part (including stuffing, if used). For each inch (2.5 cm) thick, cook at high heat: 10 minutes if fresh or fully thawed; 10-12 minutes if partly thawed; 20 minutes if frozen solid. If salmon is foil-wrapped or heavily sauced, add 5 minutes to the total. For microwave directions, refer to your manual. Your salmon is cooked to perfection when the flesh is opaque, flakes readily and pierces easily with a fork.


Naturally Nutritious and Delicious



High in useable protein, low in saturated fat and cholesterol, wild salmon is ideal for the diet- and health-conscious. Not only that, but salmon is a good source of polyunsaturated omega-3 fatty acids, the "good fat" which medical research indicates may reduce the risk of heart disease. Don't forget canned salmon - it provides the same health benefits as fresh salmon plus the bonus of calcium from its bones. Softened during the canning process, these bones can be easily crushed and included undetected in many delicious salmon dishes. Did you know that a 3 oz (100g) serving of canned salmon (including bones) contains almost as much calcuim as a glass of milk?


Home Cooking Recipes



Everyone has a favourite salmon recipe, especially in BC, the home of Pacific wild salmon. So what's cooking in the homes of BC's salmon fishing families and cooking enthusiasts? Check out our mouth watering recipes featuring wild BC salmon.

Salmon Chowder

Cedar Plank Salmon

Steamed Salmon Asian Style

Chili Grilled Salmon with Mango Salsa

Broiled Salmon with Black Bean Sauce

Roasted Salmon Mediterranean

Baked Dijon Salmon