Pink salmon is also referred to as humpback salmon (that’s right, the name isn’t just for whales). I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Everything you see in stores or restaurants with the label “Atlantic salmon” is farm-raised. 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. Plus, it’s tasty!An average 3-ounce fillet of cooked Atlantic salmon contains 23 grams of protein and 6 grams of fa… Salmon is versatile, meaty, easy to cook and particularly heart-healthy, due to its high level of omega-3 fatty acids. Wild-caught Pacific salmon are typically considered to be the best salmon to eat. It is a small salmon as compared to other types of salmon fishes and tastes similar to the different varieties. Its medium fat content gives it a mild, subtle flavor that is less in-your-face. Do your research. “It can be almost custardy with so much fat and so much foundational flavor,” says Stein. (Mercury is not a concern in either wild or farmed salmon.) 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. Get my essential cooking techniques that I learned in culinary school. It’s usually leaner than both king salmon and silver salmon. 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. Nutritionists tout salmon for its health benefits. Significantly smaller than Kings, not as fatty and generally leaner, full-grown Sockeyes start around five or six pounds on up to 15. The natural color of salmon results from carotenoidpigments, largely astaxanthinand canthaxanthinin the flesh. • Atlantic salmon (Salmo salar) reproduce in northern rivers on both coasts of the Atlantic Ocean. Chinook Salmon is the biggest fish in … It wasn’t raised in the wild and caught but rather through an aquatic farming operation. As a result, most of the commercially available chum salmon for food comes from Alaska. There are chefs, like Cimarusti, who won’t use any fish other than wild-caught. “They spend more time at sea growing and eating,” says Matt Stein, chief seafood officer at King’s Seafood Company. According to the Environmental Defense Fund, salmon is mostly wild-caught in Alaska, Washington, and Oregon from the Pacific ocean. The presence of omega-3 fatty acids, vitamin A, and selenium in salmon can strengthen the immune system. Sockeye salmon is a Pacific variety recognizable by its deep red color, fatty texture, and strong smell (though it should never be too fishy). Humans are the biggest consumer and threat to salmon. The three popular types of wild Alaskan salmon are king salmon (chinook salmon), silverbite (chum salmon), and sockeye salmon (red salmon). Boosts immunity. It’s much lighter than other types of salmon, more of a pale pink than bright red. So definitely stock up on the salmon. Other recommended options are Farmed Faroe Island Salmon, Fresh Farmed SAIKOU Mt. Chum salmon, also known as keto or silverbite, is underrated in the salmon world. After that, get it in the freezer if you don’t plan to cook it. What to know: Light-colored, mild, low in fat, small. The six species of North American salmon vary in price, color and taste, but all are healthy choices. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 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. Many farmed Atlantic salmon are given feed with astaxanthin and, in some instances, a manufactured pigment called canthaxanthin, to turn their flesh orange. Coho salmon doesn’t get the recognition that fatty King and bold Sockeye does, but it has a lot going for it. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. What to know: Super flavorful, bright red flesh, generally leaner. The pink-orange flesh looks remarkably similar to Atlantic salmon filets, but they can grow to over 50-pounds. “They’re like little eight pound footballs,” says Stein. You’ll also readily find sockeye salmon, which has a rich color and taste, as well as a firm texture. What to know: It's rich, high in fat, and big. They are listed by the most common names you'll likely see at … Cook Salmon, and Farmed Canadian Salmon to name a few. It may not be quite as sturdy and hearty as king salmon, more delicate in texture, but it’s still delicious. Image zoom. 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). “They are calmer, more efficient, more disease resistant, grow faster and have higher fillet yields among other traits,” says Mike Rust, NOAA Fisheries Office of Aquaculture. It’s lean and has a mild flavor. Please read my disclosure policy. Wild salmon get these carotenoids from eating krilland other tiny shellfish. Pregnant and nursing mothers should also eat salmon to boost their children's learning capability and academic performance [9]. The flavorful meat and thick filets make it one of the most prized among chefs and home cooks. But you can also broil it to get it a little crispy and carmelized (which is great for any sauces or marinades you may be using). (More About Me). Boost your salmon vocabulary and learn the difference between King, Sockeye, Coho, and more. It looks like salmon and its flavor is somewhere between salmon and trout, slightly more like trout. 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. Pink salmons feed on squid, small fish, zooplankton, and small crustaceans. The Atlantic salmon (a farmed species) is one of the most common varieties of salmon fish you will find in the market. Large consumption demand over the years has led to numerous commercial salmon farms. The color of the flesh differs from river-to-river, as well depending on their diets before heading into freshwater to spawn. Salmo salmon is also known as Atlantic salmon, but fishermen are no longer allowed to commercially fish for it. At the Yukon River, for example, where they start running earlier than the more highly sought-after species, fisherman have been increasingly starting to handle Keta in the same way they do their pricier Kings and Sockeye, processing them for their filets rather than canned meat. Unsustainable practices may involve pesticides, antibiotics, crowded environments, and other chemicals. Coho is milder and often lighter in color. Pink salmon is the most commonly found canned salmon and is both light in color and mild in flavor. Salmon Species . All Pacific salmon and Rainbow Trout—which includes Steelhead (a.k.a Ocean Trout)—fall under Oncorhynchus. However, once again, that just depends on the individual farming operation and their practices. It comes down to asking questions and reading labels. Many of Monterey Bay Aquarium’s Seafood Watch “Best Choice” picks for salmon are actually raised on farms nowadays. 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. 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. According to scientists, the pink salmon is the smallest of the Pacific salmon species whose numbers seem to be thriving. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. To thaw quicker, seal it in a plastic bag, and place it in cold water. 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. And it costs less, too. When salmon return to fresh water to spawn, bears and eagles are their most common predators. Salmon are prey for a large variety of sea creatures, including whales, seals and sea lions. Jessica GavinPublished on September 2, 2020. Sockeye salmon are known for their bright red flesh and their bold, salmon-y scent. Once frozen, the safest way to thaw salmon is in the refrigerator overnight. There are plenty of fish in the sea, and we're not talking about your dating prospects. When it comes to farm-raised salmon, there was likely color added. Several types of salmon are sold commercially, but the most relevant are chinook, sockeye, coho, and pink. 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. © Copyright 2021 Meredith Corporation. 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. There’s also an argument for sustainably farmed salmon that’s been frozen over unsustainably farmed salmon in the case. 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. 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. When you see fresh salmon in the case at your supermarket, it can be misleading. Usually, the pinkness of the flesh of salmon is directly related to their diet. Because it has a little less fat than king salmon, it also has a more mild fish flavor. 7. Chum salmon goes by several alternate names such as ‘dog salmon’, ‘keta’, and ‘silverbrite,’ and it is native to the Pacific ocean. Lastly, salmon can also be roasted or pan-fried. Wild-caught salmon usually have less saturated fat compared to farmed salmon. Salmon is a great alternative to red meat because it’s a nutrient-dense food that can help raise good cholesterol levels. But not all salmon farming operations operate that way. 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. 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. Atlantic salmon The Atlantic salmon has large black spots on the gill cover. There are several different types, cuts, and ways to cook it. “Most Ikura on the market is derived from Chum,” says Cimarusti. Filed under: Ingredient Guides Kitchen Tips. What to know: Mild, affordable, farmed, controversial. With high-fat content, it has a rich flavor and buttery texture. But it would probably be safe to say the average consumer knows little about the pretty pink fish sitting atop their dinner plate. For that reason, it’s often canned as well. “They’re going to be a bit more loaded with Omega 3’s, which usually translates to fattiness and flavor.”. Chum has a lighter texture and a milder flavor than other types of salmon. Research shows eating salmon daily prevents ADHD symptoms and can boost academic performance [6]. Juvenile salmon do not eat such a wide range of food and typically only eat larvae and zooplankton. 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. It’s a common practice — sometimes the additive is still natural, other times it’s not. Those tend to be the most popular choices. 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]. Looking to amp up your beef stew but unsure where to start? In other words, it’s the good stuff. 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. To confuse matters, each of these has at least one other name as well as their Latin name, as noted below. It actually has the highest concentration of omega-3s of any part of the fish, according to Healthline [source]. Trick question: it’s the same thing! Salmon is a generic name that gets applied to a couple of different genera and overlaps with trout. Most salmon is found in the Pacific, yet a standout amongst the most mainstream species is from the Atlantic. Salmon farmers have been working to reduce the environmental impact and become more sustainable. Eating healthy unsaturated fats, like those found in salmon, has been shown to improve cholesterol levels. The flesh color varies from white to red. 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. Dagny Willis/Getty Images, Credit: The latter tends to be found in fish caught in Northern British Columbia and Southeast Alaska. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. 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. “There’s a grower in Norway with amazing, off-the-charts lusciousness of fat.”. Read labels and track down where exactly it comes from to make sure it was sustainably farmed. If you're looking to stick to wild salmon, you're going to want to go with Pacific salmon, of which there are five types: King, Sockeye, Coho, Pink, and Chum. Plus, it doesn’t take long to cook, whether you bake, grill, or pan-fry it. So, there are six types of Salmon in North America: five Pacific Salmon, one Atlantic Salmon. Not all varieties of salmon look or taste the same. It’s usually leaner than both king salmon and silver salmon. The latter tends to result in healthier, happier fish with more nutrients. Farm-Raised: Fish that are endangered in the wild are often raised in aquacultures, or “fish farms,” to control overfishing. But because Atlantic salmon is endangered, it’s almost predominantly farmed-raised. What to know: Small, lower fat, delicious roe. Troll-caught salmon is considered the best of the best. Sockeye, coho and king salmon have the deepest color orange whereas pink and chum salmon (most often canned) are the lightest. Hi, I'm Jessica Gavin, a certified culinary scientist and author. Arctic char is in the salmon family. 7. Also called silver salmon because of the skin color. 1. What to know: Pink-orange flesh, often affordable, varies in flavor. 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. It has a very light-colored, pink flesh that’s very mild and low in fat. “You can just stuff Cohos full of herbs and cook the whole thing on the grill.”. “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. Says Stein, “It’s a great product with great flavor, and it’s approachable in price.”, Credit: But within the Pacific salmon genus, Oncorhynchus, there are five main species–and they are all very different. Stephen Gibson / EyeEm/Getty Images, Credit: Our 22 Best Crock Pot and Slow-Cooker Recipes. The largest is the king or chinook, prized for its high fat content, rich omega-3s and buttery texture. Minks, otters, herons, and bass consume salmon during the early stages of their life cycle. It’s no surprise, given the adoring title, that Chum salmon has been getting the short end of the stick for quite some time. This is farm-raised Atlantic salmon. eyecrave/Getty Images, Credit: It will crisp up nicely when you pan-roast, pan-fry or grill your salmon. The Types of Salmon in North America: Summing Up. Pink salmons’ habitats include coastal and fresh waters (lakes). Wild salmon contains less saturated fat and calories, but provides more protein, making it ideal for dieting. Today, "Wild" salmon has lost it's "wildness" due to the dams in the NW. “One of my favorite runs is Quinault River,” says Cimarusti, who gets his pick direct from the Quinault Indian Nation. Can you tell the difference between your King and Chinook? Truly fresh salmon means it was never frozen. Often ringing in at more than half the price of King salmon, wild Steelhead can be picked up for a steal. 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. Health Benefits of Eating Salmon Salmon not only comes in so many varieties but is equally beneficial to our body. 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. It may taste delicious, but it’s not always sustainable. The quality of that fish is incredible.”. derketta/Getty Images, Credit: Types of Salmon. Wild-caught salmon, like Trident and Seabear, was our preferred choice because of the superior health benefits it provides. 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. The meat is firm, with fine flake and high-fat content. 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. Again, ask questions. Typically, Steelhead weigh about eight pounds. More fishermen are also starting to process chum filets, but it’s not as common. Maxim Trukhin/Getty Images, 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. Otherwise, there’s a good chance your salmon was frozen in some capacity. “The color isn’t great for a fresh fish case (that’s a bit judgemental for me to say), but they eat quite nice.”. That wide range does not equate to an abundance of King Salmon. 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. 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. The hue of the filet can be as red as Sockeye, any shade of pink or orange and, even white or marbled. With a pale- to medium-red flesh, lower fat content, and relatively small size (generally around eight pounds), it’s most prized for its roe. It’s almost like eating a different species depending on how and where it’s grown. If eating healthier is one of your goals this year, then check out this ultimate guide to how to buy, store, and cook salmon. Farmed salmon tend to contain traces of antibiotics, which could cause antibiotic resistance down the line. Sockeye, coho and king salmon have the deepest color orange whereas pink and chum are the lightest. What to know: Medium-fat, subtle flavor, great for cooking whole. It comes primarily from Alaska. Because Norway originally pioneered Atlantic salmon farming, smoked salmon from all over the world is labeled –incorrectly- Norwegian smoked salmon. 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. It’s not a lie; it’s just not the whole truth. 1.1 Norwegian salmon From Norway The meat of the Norwegian salmon is firm and orange in color. Like steak, it’s important to temper King salmon filets on the counter 30 minutes to an hour before cooking and allow it to rest when it comes off the heat. 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. “Sometimes we get them less than 20 hours from the river. Far… Eagles, hawks, orcas, seals, sharks and sea lions often eat adult salmon. But what else is there to know about this popular protein? The most common Atlantic salmon in Thailand can be divided into the 3 types below. 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. 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. 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. A slow cooker can can take your comfort food to the next level. “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. Also known as king salmon, it’s the largest type of salmon from the pacific [source]. Farm-raised salmon versus wild-caught 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. According to scientists, the flesh differs from river-to-river, as well their! In … 14 ) black sea salmon. of salmon, one Atlantic salmon ( Salmo ). 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