Different Types of Wild Salmon

Wild Pacific salmon are one of nature's most magnificent creatures, and one of the world's truly great regional foods.

Rich in Tradition - For centuries, wild Pacific salmon have been an integral part of our culture, traditions and way of life here in the Pacific Northwest. Coastal Salish tribes celebrate the annual return of salmon in a "First Fish" ceremony of reverence, thanksgiving and joy. Local fishermen have been known to kiss the first salmon caught and return it respectfully to the sea. For all Northwesterners an excitement builds when the salmon are running.

A Wonder of Nature - Wild Pacific salmon are legendary for their incredible life journey. Born in fresh water streams, the young salmon migrate out to sea where they grow to full maturity. Ultimately - and mysteriously - each salmon returns to the exact river of its birth, to spawn and give life to a new generation.

Wild Pacific Salmon come in five different species, each with their own distinctive taste, texture and visual differences. The culinary variety offered is fun to explore and enjoy; we’ve put together the following table to help you navigate some of the primary differences:

Species of Wild Salmon		What it Looks Like	How it Tastes	Best Ways to Enjoy
KING (Chinook)		Usually orange-reddish in color, though can range from red to white; very large flakes.	Tender texture; very moist; mild, succulent flavor	Smoked; baked, broiled, grilled
SOCKEYE (Reds)		Rich, red color; smaller flake.	Rich, robust flavor; very moist (though not as moist as King)	Smoked; baked, broiled, grilled
KETA (Chum)		Pale/lighter in color; firm texture with medium to large flake.	Full, smoky, earthy flavor. Least moist of all wild salmon.	Smoked; use in recipes; use in appetizers
COHO (Silver)		Orange color, with medium to large flake.	Medium texture; moist,with a delicate, versatile flavor.	Smoked; use in recipes; Baked, broiled, grilled
PINK (Humpies)		Light color; tender texture; small flake.	Light, delicate, almost tuna-like flavor. Less moist.	Smoked; use in recipes; Cooked & flaked (like tuna) ; in salads

The Different Rivers of Origin - Additional culinary variety comes from the Pacific salmon's many rivers of origin. The length, turbulence, and geographical characteristics of various rivers produce fish with differing physical attributes, which in turn yields subtle, wonderful differences in taste. Alaska's Copper and Yukon Rivers, Oregon's Rogue River and British Columbia's Frasier River are just a few of the celebrated salmon runs.