Salmon

SALMON

ATLANTIC SALMON

Atlantic salmon at Maritime Aquarium

Atlantic Salmon–https://flic.kr/p/8NxyDS–Click on picture for photo credits

The Atlantic can be found on the east and west coast of the United States. Generally it is taken from saltwater in the Atlantic from Maine to Labrador. It is also found in freshwater lakes and streams. They go to freshwater streams to spawn just like its pacific cousins. When they are found in lakes that do not empty into the ocean they are known as landlocked salmon and sometimes called ouananiche. They do not need saltwater to survive.

The landlocked  is the state fish of Maine. Although the Atlantic salmon is native to the Atlantic ocean is has recently been introduced to the Pacific Ocean. On both coasts it is very popular with sport fishing. Due to high demand commercial farming has become a big business.  More than 95 percent of it found on the market has been raised in fish farms therefore commercial fishing for them is almost non-existent. Chili is one of the biggest suppliers of farm raised Atlantic salmon to the United States. They have a steel blue back and silver sides with many dark, cross shaped spots that have light blue halos. Also known as silver, landlocked, bay, Sebago and Kennebec , the Atlantic salmon averages 10 pounds and 30 inches in length and has been known to reach 79 pounds.

Cooking Atlantic

It has a firm, layered meat that is rich in flavor and very high in fat and remains moist after cooking. The best ways of cooking it is to bake, broil, poach or grill. Click on one of the links for easy ways to cook .
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how-to-broil-fish
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HOW TO GRILL FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/

CHUM SALMON

Fishery03-Chum-Orr-Oct25_2007

Chum Salmon—https://flic.kr/p/8R8FxL—Click on picture for photo credits

The chum  is one of the larger members of the salmon family averaging 10 pounds and 3 feet in length however they sometimes reach up to 40 pounds. It has a metallic blue back with sparsely mottled sides and a silver belly. It is abundant north of Oregon in the Pacific Ocean and can be found in freshwater streams where it goes to spawn. The meat of the chum  has a light pink color and has less oil than the other types of salmon. The least prized of the salmons, they are not as important commercially as other types. The chum salmon also goes by the names of calico, keta, lekai, hayo and dog salmon and is often marketed as silverbrite. It has a firm layered flesh that is rich in flavor and relatively high in fat content and remains moist after cooking.

Cooking Chum

Nisqually River Chum

Chum Salmon–https://flic.kr/p/5NM5fw–Click on picture for photo credits

The best ways to cook chum salmon is to bake, broil or poach. Click
on one of the following links for easy directions for cooking.
how to bake fish
how-to-broil-fish
how to poach fish
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/<

PINK SALMON

pink salmon
The pink is the smallest of the Pacific salmon averaging only 3 to 6 pounds but it has been known to reach 30 pounds and 38 inches in length. Also known as humpback it is found in the north Pacific from Oregon to Alaska and in freshwater streams where it goes to spawn. It has a bright gray to blue back with small black spots and a silver belly. The male sides have a reddish tint while the female have a greenish tint and their meat is pale pink. Pink salmon have a firm layered flesh that has a distinctive rich flavor and is high in fat and will remain moist after cooking.Bake, Broil, Poach or steam

SILVER SALMON

fish2482

Silver Salmon–https://flic.kr/p/itrJsH—Click on picture for photo credits

The silver or coho salmon is also known as hooknose or skowitz. The silver is abundant north of Oregon and lives in freshwater streams where it goes to spawn. Both sport and commercial fishermen consider this fish very important although about 85 percent of all the silver salmon sold is farm raised. The silver has a metallic- blue to greenish blue back and a silver belly when it is in the ocean. When they return to freshwater to spawn their jaws become hooked and their color changes to a bright red with a greenish head. The silver salmon averages 6 to 12 pounds and 2 to 3 feet in length although it has been known to reach 30 pounds. Its meat ranges from pink to deep salmon in color.

Cooking Silver

Mom's - Dinner

Silver Salmon–https://flic.kr/p/5dtWgH–Click on picture for photo credits

They have a firm layered meat that has a distinctive rich flavor and a high fat content and remains moist after cooking. The best ways to cook silver salmon is to broil, bake, sauté, steam, poach or grill. Click on a link for easy directions for cooking.
-broil-fish
bake fish
poach fish 
GRILL FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index.
However if you need information on shellfish check out http://tocookashellfish.com.

SOCKEYE SALMON

The sockeye  is one of the smaller Pacific salmon averaging 3 to 5 pounds and 2 feet in length although they been known to reach 15 pounds. It lives in the Pacific from San Francisco to Alaska however it is most abundant in the waters off the coast of Washington. It is the third most common salmon after the chum and the pink .

The sockeye salmon has a blue gray back, fine black spots on its side and a silver belly. Like the other Pacific salmon, it enters freshwater streams to spawn. When the fish return to their spawning area their color changes to a red body and a green head and they develop a humped back and hooked jaws. After spawning, the fish die within a few weeks. The young fish remain in freshwater until they are ready to migrate to the ocean. This normally takes 3 years. This is longer than other salmon. Their are also landlocked sockeyes that live in lakes and these are commonly called kokanee. Also known as nerka, blueback, redfish or red salmon, the sockeye has a color that ranges from deep salmon to deep red. Be careful when cooking sockeye. Because of its thinner fillets it is easy to overcook.

Cooking Sockeye

Beautiful and fresh sockeye salmon

Sockeye Salmon–https://flic.kr/p/6CHZTA–Click on picture for photo credits

It has a firm flaky meat that is rich in flavor and quite oily and remains moist after cooking. The best way to is to Broil, Bake, Steam, Poach or grill.
Click on one of the links to see easy ways to prepare sockeye.
how-to-broil-fish
bake fish
steam fish
poach fish 
GRILL FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
However if you need information on shellfish check out http://tocookashellfish.com/

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