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Everything You Want to Know About the Different Salmon Species

by: Garry Gamber

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

Descriptions of the Salmon Species

by Garry Gamber

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

About the author:
Garry writes articles for his two favorite health products companies, and
Garry also owns and

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Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!

Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.

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Eat your Veggies! Simple Cooking Methods