ordered at restaurants or fancy ladies in French hats
picked on at a high-class buffet. These days, diners
are a little more aware of what’s out there, or are at
least aware that there are options when it comes to
salmon.
Here’s a quick guide to what you might find in the
market:
- King salmon, also known as chinook, is the
largest salmon species and one of the most popular
at the fish counter. In the wild, these salmon can
grow to over a hundred pounds and live for
several years, making them prized among game
fisherman. Their large, thick fillets make for
relatively easy cooking, though they are not the
most flavorful species. Farm-raised king salmon
tend to be smaller, with a bit more intramuscular
fat, giving them more richness.- Coho are far smaller than king salmon, with
denser, brighter, more flavorful flesh. With
relatively little intramuscular fat and a very fine
texture, the fish is great for cured preparations
such as gravlax.- Sockeye salmon get their name from a
Halkomelem word from the indigenous people of
British Columbia—nothing to do with either socks
or eyes. Known for their deep red flesh and full
flavor, they are quite small, which makes them