The different Pacific salmon species:
Chinook salmon (or “kings”) are the largest and least abundant of the wild Pacific salmon, which is why they are usually the most expensive. Most are sold fresh or frozen, and have a rich flavor owing to their very high oil content.
Coho salmon (or “silvers”) are also often found either fresh or frozen and have a milder flavor due to a slightly lower oil content than king salmon. Cohos are also desirable for smoking because of their size, color, and high oil content.
Sockeye salmon (or “reds”) are increasingly in demand, distinct from other salmon species because of their distinctly unique flavor and deep red flesh. Sockeye salmon are available fresh and frozen as well as in traditional canned form.
Pink salmon are the smallest and most abundant of the Pacific salmon. While most pinks are canned, more are now being sold as fresh and frozen products.
Chum salmon are of moderate size and sold in all forms: canned, smoked, fresh, and frozen. Chums are also very desirable for their caviar.
Learn more from our Salmon-Wise Consumer's Buyer's Guide.