Salmon – An Affordable Luxury

Salmon is the common name for the several species of fish from the Salmonide family. Their flesh is generally red, but there are some white-fleshed wild salmon.

There are several species of salmon, divided into Atlantic and Pacific Ocean species. The two groups are as follows:

Atlantic Ocean species – Atlantic Salmon is the species after which all the others are named.

Land locked Salmon – Salmon Trutta is another Atlantic species, also known as Sea trout

Pacific Ocean species – Sockeye salmon is known locally as “red salmon” or “blueback salmon.”

Chinook Salmon is also known locally as king, tyee, spring Salmon, quinnat, tule, or blackmouth salmon.

Coho Salmon or silver Salmon

Cherry Salmon

Salmon is a popular source of food, and is the most popular among all consumed fish. This could be due to the fact that salmon is one of nature’s healthiest foods as it contains well-balanced, easily digestible protein (known as polyunsaturated fatty acids (PUFA)), omega-3 fatty acids, potassium, vitamin D, the B vitamins, and phosphorus. Salmon are also extremely healthy, as they contain a lower level of cholesterol than previously thought. Of course another factor that makes salmon the most popular fish, is its delicious taste and the various ways it can be prepared.

Omega-3 fatty acids are the oil found naturally in fish, and salmon has a higher quantity of this acid compared to other fish. This plus the other essential nutrients and its exquisite flavor make salmon the most popular fish. Eating a balanced amount of salmon can potentially reduce heart disease, relieve rheumatoid arthritis, promote healthy brain function, fight colitis and cancer, and control blood triglyceride levels.

An Affordable Luxury

Salmon is one of the most versatile fish we can buy, and despite its longstanding reputation as a luxury fish, is nowadays surprisingly affordable.

Salmon are available in both farmed and wild varieties, and while the wild salmon has the edge in terms of both flavour and texture, the quality of the farmed fish has improved greatly over the years and is now a fish that makes thoroughly respectable eating. The comparative rarity of wild salmon, which is only available for half the year between February and August, is at least as responsible as quality for the higher prices it commands compared to its farmed cousins.

Most of the wild salmon you can buy will be from the Atlantic Ocean, both off the shores of North America and Northern Europe, with Scotland being an especially famed source of the fish. Salmon can also be found in the Pacific, although these fish tend to find their way into cans rather than the wet fish counter of your local fishmonger.

An enduring image of wild salmon is of a sleek silver arch of fish leaping up weirs and waterfalls, and this arises because they are born in freshwater, but spend most of their lives in the sea after migrating while young. They will stay in the sea for between one and four years, before returning to the very same river they were born in to spawn, which is usually their last act before expiring from the exhaustion of the journey upstream.

Farmed salmon, in contrast, spend their entire lives in lochs or river estuaries, swimming in net cages, sometimes at densities higher than is healthy for the fish. Fish farming has gathered something of a bad reputation over the years, and it’s true that salmon farms once showed a similar disregard for animal welfare that you’d find in most industrialized farming operations. In recent years, though, public opinion has forced a rethink, and standards have widely improved – you can even find organic farmed fish these days.

When you come to buy salmon, the usual rules for buying fish apply. Make sure you can see a whole fish so that you can get an idea of how fresh it is – the pre-wrapped anonymous fillets packaged in a ‘protective atmosphere’ you find in many supermarkets is a gamble at best. A fresh fish will have bulging eyes rather than sunken ones, will feel firm to the touch, and should not smell ‘fishy’ as this indicates that it is past its best.

Depending on how many you are feeding, you can buy a steak which is cut from the shoulder of the fish, a fillet from nearer the tail end, or even a whole fish. Tail end fillets possibly offer the best eating, as they are more or less free of bones apart from the pin bones which can easily be removed during preparation. Steaks, however, are a more meaty cut and are perhaps more suited to cooking methods such as a barbecue or grill.

Whichever cut you buy, you can be assured that your health will benefit – as an oily fish, salmon is high in Omega 3, which has been shown to be of use in preventing heart problems, and is widely believed to be helpful for brain and nervous system development and operation.

Enjoy your salmon!

Fish & Seafood – Salmon with Bill & Sheila

Everything You Want to Know About the Different Salmon Species

King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic

Descriptions of the Salmon Species

Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did you know that all 5 species of Pacific salmon run wild in Alaska?

We’re proud of our wild salmon here in Alaska, and rightly so. On the one hand the wild salmon are great sport fish and we Alaskans love to spend gorgeous summer weekends challenging them.

On the other hand our commercial fisheries are healthy and self-sustaining. They are able to catch enough wild salmon to satisfy most of the world wide demand for fresh wild fillets in the restaurants and packaged wild salmon on grocery store shelves.

King Salmon

The Chinook salmon is nicknamed king salmon in Alaska. It is the official Alaska state fish.

Description

Of all the Pacific salmon the king is the largest. A 97-pound king was caught by a sport fisherman in 1986 on the Kenai River. In 1949 a 126 pound king was caught commercially near Petersburg, Alaska. Typically king salmon weigh 30 pounds and above.

The king is lightly and irregularly spotted on their blue-green back. They also have a black pigment along their gum line. Spawning kings in fresh water range in color from red to copper to almost black.

Life Cycle

All species of Pacific salmon hatch in fresh water, spend part of their life cycle in the ocean, then return to fresh water to spawn.

The king salmon generally live 5 to 7 years, though they can mature by their second to third year. As a result the kings in a spawning run can vary greatly in size. A mature 3-year old may only weigh 4 pounds while a mature 7-year old may exceed 50 pounds.

The young king salmon feed on plankton and insects during their fresh water period. During their second year they migrate to the ocean where they grow rapidly.

Some kings make immense spawning migrations. For example, many of the Yukon River kings will migrate over 2,000 miles during a 60 day period to reach the streams and headwaters in Yukon Territory, Canada.

Taste

The king salmon has a rich flavor, firm flesh, and a pleasing red color. Kings caught at the mouth of the Yukon River have a huge store of oil in their flesh for their long upriver migration. The result is an extra-rich flavor, much prized among those who love salmon.

Sockeye Salmon

The Sockeye salmon is also called the red salmon due to the bright red color of its flesh, and it is the second most abundant salmon species in Alaska.

Description

Sockeye salmon are the slimmest and most streamlined of the 5 species of Pacific salmon. They differ from kings, silvers, and pink salmon by the lack of large black spots, and they differ from chum salmon by having more gill rakers on the first gill.

Sockeye are generally a greenish-blue color with silver sides and a white or silver belly.

During the spawning season the Sockeye males develop a humped back and a hooked jaw. Both male and female Sockeye turn brilliant to dark red as they head upriver to their spawning grounds.

Life Cycle

After hatching during the winter and spending a few months in the river gravels, the juvenile Sockeye spend 1 to 3 years in freshwater before migrating to the ocean.

The Sockeye spend 1 to 4 years in the ocean, ranging thousands of miles while feeding and then returning to the same freshwater system where they were born. They reach an average size of 4 to 8 pounds, sometimes reaching in excess of 15 pounds.

Bristol Bay, in southwestern Alaska, annually harvests the largest number of Sockeye salmon in the world. About 10 million to 30 million Sockeye are caught during a short season that lasts only a few weeks.

Taste

The Sockeye salmon has an exquisitely rich flavor due to the high concentration of oils. It is an excellent source of Omega-3 fatty acids. The rich red flesh color is maintained throughout cooking which results in a beautiful presentation. Some people consider the Sockeye to be the most flavorful of all the salmon species.

Silver Salmon

Coho salmon are known as silver salmon in Alaska and are an excellent game fish.

Description

Coho salmon have bright silver sides and have small black spots on their back.

Spawning salmon of both sexes develop red to maroon colored sides. The males develop a hooked snout with large teeth.

Life History

Juvenile silvers live in ponds and lakes formed by rivers and streams. They generally spend one to three years in the streams and may spend as many as 5 winters in lakes before migrating to the ocean.

Silvers stay in the ocean, where they grow quickly, for about 18 months before returning to their home streams. They weigh from 8 to 12 pounds, but can range up to 31 pounds. Their length ranges from 25 to 35 inches.

Taste

The flesh color of silver salmon is orange-red and is retained during cooking. The texture is firm and the fat content is high. The taste is a pleasing full salmon flavor, slightly milder than that of the Sockeye. The size of a fillet is larger than that of the Sockeye, and it is a prized fish for cooking.

Pink Salmon

Pink salmon are also known as the humpback in Alaska. Prior to spawning the pink salmon develops a pronounced hump on its back.

Description

The color of the pink salmon is generally a bright steely blue on top and silver on the sides. It has many large black spots on its back and over the entire tail fin. It has small scales and its flesh is pink, befitting its name.

The spawning pink salmon develops an olive green to black color on its back with a light-colored to white belly. It develops a very pronounced hump and hooked jaws.

Life Cycle

The young pink salmon hatch during the winter and spend a few months in the river gravels. During the spring they migrate downstream to the ocean. They feed along the beaches before moving out further into the ocean.

Like all salmon, the pinks grow rapidly in the ocean but they are the smallest of the Pacific salmon species. The pinks reach a size of about 3 to 5 pounds and about 20 to 24 inches in length.

The pink salmon spends only two years in the ocean. This two year pattern causes distinct odd-year and even-year cycles which are unrelated to each other.

When the pinks return to freshwater, they are the most abundant of the Pacific salmon species. They do not migrate far upriver, but generally spawn within a few miles of the mouth of the river. As with the other Pacific species both male and female pinks will die within a couple of weeks of spawning.

Taste

The pink salmon has a delicate, mild flavor and a light flesh color. About 80% of harvested pinks are canned and are the most common salmon species found on grocery store shelves.

Chum Salmon

Sometimes called “dog salmon” in Alaska, the chum salmon is a traditional source of dried fish for winter use.

Description

Chum salmon have a metallic greenish-blue back surface with fine black spots. They resemble sockeye and silver salmon so closely that one needs to examine their gills and fins closely to make a positive identification.

When nearing fresh water the chum salmon develops noticeable vertical bars of green and purple, which gives them another nickname, calico salmon.

The spawning chum develop the typical hooked jaws like other Pacific salmon and large teeth, which partially accounts for their other nickname, dog salmon.

Life Cycle

As with pink salmon, the young chum do not spend much time in fresh water before migrating out into the ocean. They feed near the mouths of their streams for a period before forming schools and moving further out into the ocean.

The chums spend 3 to 5 years in salt water, growing rapidly after entering the ocean. They generally range in size from 7 to 18 pounds, sometimes reaching 30 pounds in weight.

When the chums return to fresh water they often spawn in the same areas as the pinks, not migrating far up river. One major exception to this pattern is the chum salmon population of the Yukon River. Some of these chums migrate 2000 miles upriver to spawn in Yukon Territory of Canada. These chums have a very high fat content in preparation for their long migration.

Taste

Chum salmon have a mild, delicate flavor with a medium red flesh color. However, Yukon River chums, with their higher fat content, have a rich, full flavor similar to Kings and Sockeye.

Atlantic Salmon

Atlantic salmon are not native to the Pacific coast but are raised in large numbers in pens. They run wild on the Atlantic coast only. The Atlantic salmon found in markets are farm-raised, generally originating in salmon farms off Chile or British Columbia, Canada.

Description

Atlantic salmon in the wild have silvery sides and belly with greenish-blue coloration on its back.

Spawning Atlantic salmon develop blackish fins and purplish coloration and reddish spots. Surviving adults are dark in color.

Life Cycle

In the wild young salmon spend one to three years in fresh water before migrating to the ocean. In the ocean the Atlantic salmon ranges for thousands of miles.

They generally return to freshwater by the age of five. Unlike the five Pacific species of salmon, the Atlantic salmon does not die after spawning. The surviving adults repeat the migration and spawning cycle.

Farmed Atlantic Salmon

To read some interesting descriptions of farmed salmon click here
by: Garry Gamber

Salmon – Fish & Seafood with Bill & Sheila