Do you boggle when faced with the choices at the seafood counter? What’s the difference between king, sockeye, and coho? Which type do you want for grilling, baking, roasting or poaching? Let’s break it down.
Aren't All Salmon Basically the Same?
Actually, no. There are five types of Pacific salmon, and each species varies in terms of size, texture, and fat content, making them uniquely suited for different cooking methods. (We love having options in the kitchen.) King, sockeye, and coho are the three you're most likely to cook at home, and the ones you'll find in our stores. All three species make great smoked salmon, cold-smoked for the oilier varieties and hot-smoked for the leaner ones. Pink salmon, the smallest type of Pacific salmon, is commonly used for canning and candying. Chum, the second largest Pacific salmon, is prized for its roe.
Okay, but what about king, coho, or sockeye vs. Atlantic salmon? While they share a common ancestor, Atlantic and Pacific salmon diverged millions of years ago. Compared to its distant cousins, Atlantic salmon tends to be fattier, milder, and lighter in color, with a richness that makes it perfect for cold-smoking and sushi. Because wild Atlantic salmon is endangered and protected, most of what you'll see in stores is farm-raised, in contrast with Pacific salmon, the majority of which is wild-caught.
Farmed vs. Wild Salmon
In short, both deserve a place on your plate. "Aquaculture is a critical component to the long-term survival and sustainability of our wild salmon stocks. There is far too much global demand of salmon to feed everyone wild product," explains Bill Liston, Town & Country's Seafood Category Manager.
We're proud to work with Kvarøy Arctic in Norway and Creative Salmon in Canada, two salmon farms which meet our strict standards for sustainability and quality, which address factors such as type of feed, pen population density, species choice (not farming non-native species), and environmental and community impact.
What's the Best Time of Year to Eat Salmon?
Thankfully, you can enjoy salmon anytime. "Fresh wild salmon is available almost year-round but the bulk of the salmon season is mid-May until the end of October, with the first run being Copper River sockeye and the last being coho," explains Bill.
"Peak season for sockeye is June to August. The Bristol Bay sockeye fishery is the single largest stock of wild salmon in the world, with anywhere from 30-80 million fish returning every year over a six- to eight-week season that typically peaks around July 4th. This fishery is extremely healthy and has had some of its largest returning populations in the last 10 years."
And don't sleep on frozen fish, either. Flash freezing fish within 24 hours of the catch—some fishermen do it right there on the boat—locks in quality, nutrients, and flavor.
In contrast, most fresh fish is actually eight to ten days old by the time you purchase it, owing to the distance to far-flung fishing grounds, the time it takes to get back home, and transporting the fish to market.
"Thawed slowly in a fridge, [frozen salmon] will be just as good as if you got it straight from the bay," explains Maggie Gardner, director of sales and marketing for Wild Bay Seafood Company. It's the next best thing to catching it yourself.
King Salmon (AKA Chinook)
As its name suggests, king salmon is the largest type of the Pacific salmon species—sometimes weighing more than 100 pounds. It’s got the most fat (nutrition enthusiasts call it “good fat”) and anti-inflammatory omega-3s. It’s a thick fish, full of buttery moisture with a texture that melts in your mouth. Prepare yourself—king is usually the most expensive salmon in the case. But we wouldn’t bring it to you if we didn’t firmly believe it’s worth every penny. We carry king salmon from Alaska, so our local orcas in the PNW have enough to maintain their healthy populations.
This salmon is so flavorful, it stands on its own with minimal seasoning, and holds its own on the BBQ, baked in the oven, roasted, broiled or poached. Try grilling it with a simple rub of herbs and spices.
Sockeye Salmon
You can tell a piece of sockeye by its distinctive color—that vibrant blood-orangey-red. While it’s on the lean side compared to coho or king salmon, sockeye packs the highest omega-3 levels of any fish. It’s the firmest textured salmon, so keep a sharp eye on your sockeye to avoid overcooking. (Chef’s tip: leave the skin on to keep moisture in.) Sockeye is also the type of salmon with the strongest flavor, making it a favorite in the Pacific Northwest. A lighter preparation like salt, pepper, a sprinkling of herbs and a squeeze of lemon work well. So does a light glaze of half soy sauce and half honey (plus a touch of garlic). Sockeye's firm flesh and small size also make it a star on the grill, especially on a plank, which will give it a gorgeous smoky flavor.
Coho Salmon (AKA Silver)
Milder in flavor than either king or sockeye, coho is a crowd-pleaser, even for people who don’t care for fishy fish. Fatty enough to be fulfilling but not overpowering, this is a great choice for pretty much any preparation. This salmon type’s thick, firm texture makes it ideal for grilling, poaching or baking. We love the way coho’s mild flavor comes to life with a butter or cream sauce like this hollandaise.
Got Salmon Left Over?
Great! You’ve got dinner for tomorrow. Try this salmon chowder, use it to top a Mediterranean Bowl, or bring some Lemony Salmon Pasta Salad to a picnic with friends.