Once wild Alaska salmon find their way into freshwater streams to spawn, dramatic physical changes happen that allow you to easily determine which type of salmon you are seeing.  But out in the ocean, the five species can be more difficult to identify, as all five types of Pacific salmon are the beautiful silver color for which they are famous.

Putting looks aside, it's what on the inside that counts -- each type of fish has a loyal following depending on how it's going to be prepared. To determine which salmon is the right fit, use this convenient guide:

King Salmon (also known as Chinook)
Averaging 20 pounds and ranging from 30-40 inches, king salmon are the largest and least abundant in Alaska waters. The strong flavor and thicker fillets make king the best choice for the BBQ.

 

Sockeye Salmon (also known as Red)
With an average weight of about six pounds, sockeye salmon is the second most abundant Alaska salmon. Due to its rich flavor and firm red meat, sockeye is considered the premium of all salmon and is the local Juneau favorite for smoking.

 

Coho Salmon (also known as Silver)
The second largest salmon species, cohos average 12 pounds and range from 25-35 inches in length. With a milder flavor and generally less expensive price, cohos are a popular choice for smoking or cooking.

 

Chum Salmon (also known as Keta or Dog)
Averaging eight pounds and 25-27 inches, chum salmon have a firm texture, a tempting orange-pink color, and delicate flavor -- great for smoking.

 

Pink Salmon (also known as Humpy)
Pinks, the smallest and most abundant salmon, average two-three pounds have the softest texture and mildest flavor of the five species, making it just right for baking and sauces, dips, and spreads.

 

Here's a "handy" guide for remembering the five types of Pacific salmon, courtesy of Macaulay Salmon Hatchery in Juneau.