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From the robust, pinkish hue of the sockeye to the delicate, almost buttery texture of the Atlantic, the culinary world of salmon is one of multiple flavours and textures. But how much do we truly know about these magnificent creatures? Just how many types of salmon are silently navigating the world's vast oceans and freshwaters? Let’s dive into a flavourful journey, exploring the various types of salmon, each with its unique characteristics, inhabiting our waters and enchanting our plates.
Wild and farmed salmon
Exploring the differences between wild and farmed salmon can be a real puzzle, especially when pondering on taste, feel, and nutrition. Wild salmon, plucked straight from their natural homes, have different features from their farmed counterparts, mostly due to an additive-free diet. Meanwhile, farmed salmon, brought up in tanks or enclosed waters, have their own unique texture and nutritional makeup shaped by their specific diets.
While wild salmon, albeit a bit harder to find and possibly a bit pricier, comes packed with health benefits like omega-3s, it also has lower dioxin levels, especially the Pacific kind. On the flipside, farmed salmon, making up a hefty 75% of our salmon consumption, move less, thus developing less muscle and more fat, plus they also may contain more contaminants.
Main salmon types
Here is a brief guide to help you understand the differences among the six main types of salmon.
1. King salmon
King salmon, or as it's also known, Chinook salmon, reigns not only in size but also in its esteemed status amongst Pacific salmon species. Native to the North Pacific Ocean and weaving through river systems from the sunny coasts of California to the brisk waters of Alaska and stretching to Asian rivers from northern Japan to the icy Palyavaam River in Siberia, it embarks on a truly epic journey. Valued for its splendid flesh, it's not only a feast for the palate but also packs a punch in nutritional content, boasting a royal bounty of vital omega-3 fatty acids. From the delicate allure of sushi and sashimi to a hearty, grilled fillet, king salmon promises a culinary experience that is every bit as rich as its journey from river to ocean.
2. Sockeye salmon
Sockeye salmon, often referred to as red salmon, is a splendid anadromous fish navigating the Northern Pacific Ocean and its inflowing rivers. Sockeye can grow to over two feet in length and can up to 7kg (15 lb). During spawning, it boasts a strikingly red appearance due to the pigment astaxanthin, which gifts it that vibrant red, a hue retained in its dark, firm flesh, which has a rich, nutty flavour. This makes it a popular choice in various dishes, from sushi and sashimi to a smoky treat.
Contrastingly, king salmon, with its deeper red and sometimes marbled or ivory flesh, offers a higher oil content and a profoundly rich flavour. Both have their unique spots on our tables and in our recipes, offering not just a feast for the tastebuds but also a wealth of good fats.
3. Coho salmon
Coho salmon, navigating from Hokkaidō, Japan, and eastern Russia to the distant reaches of Monterey Bay, California, is a distinctive traveller of the North Pacific Ocean. Adorned with a characteristic silver hue in the ocean, it transforms into a soft reddish-brown upon migrating to freshwater for spawning. On the dining table, coho offers a subtly milder and smoother experience compared to the more flavoured and robust Atlantic salmon. Its gentle flavour is perfect for those preferring a less intense fish dish. Coho is slightly richer in heart-healthy omega-3 fatty acids than other salmon varieties, such as Atlantic. A visual spectacle, coho morphs from a silvery, bluish-green beauty in its oceanic journey, maturing to a striking red display in freshwater.
4. Pink salmon
Pink salmon, also known colloquially as humpback salmon, is a petite delight from the diverse Salmonidae family. Despite being the smallest of the salmon species, pink salmon is also the most abundant. Pink salmon is found in waters and rivers, from northern California's Sacramento River to Canada's Mackenzie River, extending to Korea and Japan’s Honshu in the East.
This fish has a light-coloured, modestly flavoured flesh with a notably lower fat content compared to its salmon cousins. Often finding its way into cans, pink salmon is also enjoyed fresh, frozen or smoked by salmon aficionados. Its distinctive appearance features large, dark, oval spots splashed across its back and tail fin, a signature amidst Pacific salmon.
Pink salmon is a high-protein, low-carbohydrate foodstuff. Offering a gentler, softer bite and a milder flavour, it has a reputation as the least flavourful Pacific salmon species but is a versatile choice.
5. Chum salmon
Chum salmon, also known as keta or dog salmon, swims through the North Pacific and Beringian Arctic’s coastal rivers. A particularly substantial species, it stands as one of the largest Pacific salmon, surpassed in size only by the Chinook. Chum salmon have a metallic, greenish-blue back with black speckles in the ocean, but they undergo a dramatic appearance shift upon entering freshwater.
Culinarily, chum salmon is celebrated for its mild taste and can be beautifully baked, broiled, grilled, poached or sautéed. It provides a lighter texture and a milder flavour compared to some other salmon types, such as the robustly-flavoured Chinook or the delicately textured coho. Widely considered to be a sustainably and responsibly harvested fish, it offers a versatile option in the kitchen, catering to a broad array of dishes and preparation methods, thus marrying sustainability with gastronomic appeal.
6. Atlantic salmon
Atlantic salmon, journeying through the vast northern Atlantic Ocean and its linking rivers, is of significant size, especially when compared to certain Pacific salmon species. In culinary circles, Atlantic salmon is often lauded for its rich, buttery flavour and firm texture, providing a succulent option for a variety of dishes.
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