What are the different kinds of Salmon?

KING SALMON:

Also known as chinook, tyee, or blackmouth, this fish is prized for its high oil content, firm texture and rich flavor. The color of the flesh can range from deep red to white, or “ivory”, a genetic condition which is found in about 10% of kings. Ivory kings have consistently won blind taste tests among salmon aficionados. Kings are the largest of the species with their average weight in the Salish Sea being 15-20 lbs. Its high oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Our kings are caught by tribal seiners, who live bleed and slush ice them for us. We have Skagit kings, Samish kings, and Fraser kings, each with their own flavor profiles.

Skagit kings are firm yet fatty, buttery, with nice flake and nice finish.
Samish kings are bright in color, buttery, but with less flake and lighter flavor.

SOCKEYE SALMON:

Also known as red salmon, sockeyes are known for their rich flavor, with their dramatic color remaining during cooking. Sockeyes are suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Our Fraser River and Baker Lake sockeye salmon are the fattest, most flavorful sockeye in the world!

Sockeyes are grazers of the oceans, eating from the bottom of the food chain. Their diet consists of zooplankton, which gives them their deep red color and also their distinctive clean flavor.

Reefnet sockeye have rich flavor, vibrant color, and excellent texture.
Baker Lake sockeye have good color, a fatty salmon flavor, and a luxurious mouthfeel.
Aleutian Island sockeye are vibrant in color, firm and flaky, with a little less fatty mouthfeel.

COHO SALMON:

Also known as silver salmon, cohos have a red-orange color, with a wild salmon flavor. Cohos eat other fish as well as zooplankton, and have a slightly stronger salmon flavor than sockeye salmon. We sell reefnet Fraser River coho, and Samish Bay coho. Both are an excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

Reefnet coho have a clean, rich flavor, light texture, and a nice finish on the tongue.
Samish Bay coho are bright in color, have a small flake, with a little more texture than the Fraser River coho.

PINK SALMON:

Also known as humpies, pinks are distinguished by their light, rosy pink-colored flesh, tender texture and delicate flavor-very much like large trout! Pink salmon is possibly the cleanest, healthiest protein on earth. Pinks live out their entire lives in just two years, and like sockeye, eat from the bottom of the food chain. Because of their remarkable growth, pinks must be handled with the utmost care to ensure good texture and flavor. They have more blood per pound of flesh than any other salmon, so the blood must be removed for a clean flavor. Only reefnet caught Fraser River pinks can deliver this promise. Pinks are great for pan searing or fish and chips, and because of their milder flavor make an excellent vehicle for sauces during baking.

KETA SALMON:

Also known as chum and dog salmon, keta have a firm texture, subtle orange-pink color and mild flavor. Over the past five years, keta have been accepted into the fresh market as a center-of-the-plate ingredient. Tracy On, Patagonia’s corporate chef, offers it baked at the main campus lunch café all year long. It is also a staple for chowders and fish and chips, and makes an excellent smoked salmon.