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Atlantic Salmon is actually one species within the genus Salmo. Atlantic Salmon is a hardy species and is capable of surviving and spawning again and again. Pacific Salmon does not have this longevity and die shortly after spawning. That is primarily the reason that Atlantic Salmon is the species of choice in Salmon farming. Several other fish in the Salmo family are called trout. The difference, though not always, is often said to be that salmon migrate and trout stay put.
Pacific Salmon are represented by seven different species and belong to the genus Oncorhynchus. The seven Pacific Salmon species are: Chinook or King, Chum, Coho, Pink, Sockeye, Masu and Amago.
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The three wild species most seen commercially in this area are King, Sockeye and Coho.
The KING SALMON has a rich flavor, firm flesh and a pleasing red color. It is considered the mildest of the three.
The SOCKEYE SALMON has an exquisitely rich flavor due to the high concentration of oils. It is an excellent source of Omega-3 fatty acids. The rich red flesh color is maintained throughout cooking which results in a beautiful presentation. Some people consider the Sockeye to be the most flavorful of all the salmon species.
The The flesh color of COHO SALMON is orange-red and is retained during cooking. The texture is firm and the fat content is high. The taste is a pleasing full salmon flavor, slightly milder than that of the Sockeye. The size of a filet is larger than that of the Sockeye, and is therefore prized for cooking.
For those unaccustomed to eating salmon the best way to begin is with the more subtle flavor of farmed ATLANTIC SALMON. With its milder flavor this fish generally appeals to more people that its Pacific cousins.
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