There are many different types of Salmon.
Chinook salmon (Oncorhynchus tschawytscha), also known as King salmon, is considered by many to be the best-tasting. They have a very high-fat content and corresponding rich flesh that ranges from white to a deep red color. Like well-marbled beef, high fat means lots of flavor and and great texture.
Coho salmon (Oncorhynchus kisutch) are sometimes called silver salmon because of their silver skin. They have bright red flesh and a slightly more delicate texture than Chinook salmon but a similar flavor.
Pink salmon (Oncorhynchus gorbusha) are the most common Pacific salmon. They have very light colored and flavored flesh and a low-fat content. Pink salmon are often canned but also sold fresh, frozen, and smoked.
Sockeye (Oncorhynchus nerka) salmon are noted for their bright red-orange flesh and deep rich flavor. They are known as “reds” both for their dark flesh color and because they turn deep red as they move upstream to spawn.
Atlantic salmon, the species Salmo salar, commonly known simply as Atlantic salmon. All commercially available Atlantic salmon is farmed.
