SALMON VARIETIES
How do you tell the difference between Sockeye and Chum, Atlantic and Pink? Good question. Find out more about the different types of salmon here, and check our handy quick reference cooking chart.
| FLAVOUR | FAT CONTENT | COOKING METHOD | AVAILABLE | |
|---|---|---|---|---|
|
Mild |
High in omega-3 |
All |
Year-round |
|
|
Rich |
High in omega-3 |
All |
Apr - Sep |
|
|
Mild |
Low in fat |
Marinate & steam |
Jul - Nov |
|
|
Moderate |
High in omega-3 |
All |
Jun - Oct |
|
|
Mild |
Low in fat |
Marinate & baste |
Jul - Sep |
|
|
Rich |
High in omega-3 |
All |
Jun - Aug |
|
|
Mild |
High in omega-3 |
All |
Year-round |
| ATLANTIC | |
|---|---|
|
FLAVOUR |
Mild |
|
FAT CONTENT |
High in omega-3 |
|
COOKING METHOD |
All |
|
AVAILABLE |
Year-round |
| CHINOOK | |
|---|---|
|
FLAVOUR |
Rich |
|
FAT CONTENT |
High in omega-3 |
|
COOKING METHOD |
All |
|
AVAILABLE |
Apr - Sep |
| CHUM | |
|---|---|
|
FLAVOUR |
Mild |
|
FAT CONTENT |
Low in fat |
|
COOKING METHOD |
Marinate & steam |
|
AVAILABLE |
Jul - Nov |
| COHO | |
|---|---|
|
FLAVOUR |
Moderate |
|
FAT CONTENT |
High in omega-3 |
|
COOKING METHOD |
All |
|
AVAILABLE |
Jun - Oct |
| PINK | |
|---|---|
|
FLAVOUR |
Mild |
|
FAT CONTENT |
Low in fat |
|
COOKING METHOD |
Marinate & baste |
|
AVAILABLE |
Jul - Sep |
| SOCKEYE | |
|---|---|
|
FLAVOUR |
Rich |
|
FAT CONTENT |
High in omega-3 |
|
COOKING METHOD |
All |
|
AVAILABLE |
Jun - Aug |
| STEELHEAD | |
|---|---|
|
FLAVOUR |
Mild |
|
FAT CONTENT |
High in omega-3 |
|
COOKING METHOD |
All |
|
AVAILABLE |
Year-round |
ATLANTIC
Atlantic has large black spots on its back and a white belly, and is farmed in the crisp, cool and clean waters off the central coast of British Columbia. Atlantic salmon has a mild flavour, flesh colours that range from pink to orange and is very high in omega 3 fatty acids, making it a healthy choice. It is the most versatile of all the salmons and can be prepared in any fashion. It is available fresh all year round.
PINK
The pink is the smallest of all salmon species, and can be recognized by the large oval spots on its back and tail. Pinks have a very light pink flesh, a mild flavour and a texture that is much more delicate than other salmons. Due to its low fat content, it should always be marinated or basted frequently during cooking. Pink salmon is frequently tinned, and is not suitable for the grill. It is found in British Columbian and Alaskan waters from July to September.
CHINOOK
Also known as Spring, King and Tyee. Chinook is the largest of all wild salmon species. Blundell’s chinook comes from the waters of the northern Pacific, stretching from Alaska all the way down to Washington State. Chinook salmon has small round spots on the back, dorsal fin and tail. Its flesh ranges from ivory to deep red, has an extremely high omega 3 content, and is prized for its rich flavour. Generally available fresh from April to September, it is suitable for any cooking method including grilling.
COHO
Coho is distinguished by having lower white gums and spots confined to the back and upper lobe of its tail. Blundell’s coho is of the best quality, and is caught sustainably off the coast of the northern Pacific, as far south as Washington State and as far north as Alaska. Coho flesh is finely textured and bright reddish-orange, with a moderate flavour. It is very high in omega 3 fatty acids. The coho’s high fat content lends itself extremely well to a full range of cooking methods. It is generally available fresh from June to October.
CHUM
Chum is born silver skinned and speckled with no distinct black spots like other salmons, and its roe is particularly prized for sushi. In the ocean, chum is metallic greenish-blue with fine black speckles, gaining green and purple stripes as it nears fresh water (giving it its other name of calico salmon). It is the most abundant commercially harvested salmon, and has a firmer reddish-pink flesh. Mild in flavour and very low in fat, it most benefits from marinating or steaming to keep the flesh moist. It is generally caught fresh in northern Pacific waters from July to November.
STEELHEAD
Also known as rainbow trout, but in fact a species of salmon, steelhead can be identified by distinctive lines of spots radiating from the base of its tail. Found both farmed and wild, Blundell sources commercially-reared steelhead salmon from the cool, deep waters of Lois Lake in British Columbia, where it is raised on natural organic feed, free of hormones and antibiotics. This salmon is prized for its high quality flavour and beautiful orange flesh. Suitable for any cooking method, this beautiful fish is available fresh, in limited quantities, all year round.
SOCKEYE
Most sought after and well known of all wild salmon species, sockeye can be identified by the lack of spots on its fins. Blundell sources the best sockeye available, selecting from areas such as the Copper River in Alaska and the mighty Fraser River. With our extensive experience, we buy only those that are the best in season, ensuring that they are rich in oil, caught sustainably and processed with the greatest care in the least amount of time. Sockeye has a high fat content, and deep-red to orange-red full textured flesh with a rich flavour. Sockeye is suitable for all preparation methods and retains its rich colour and texture after cooking. It is generally available fresh from June to August.