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Wild for Salmon specializes in Sockeye Salmon, but wild Alaskan salmon has a total of 5 species! Try this handy guide. Not sure which one to choose?
Coho Salmon
Keta Salmon
Pink Salmon
Sockeye Salmon
King Salmon
Sockeye has a distinctively rich flavor with deep red flesh and a firm texture. It is the second most abundant of the Alaska salmon species and is ideal for a wide variety of cooking techniques, including grilling, sauteing, roasting, poaching, steaming, and smoking. From a nutritional standpoint, Sockeye is an excellent source of omega-3 fatty acids, potassium, high- quality protein.
King salmon is succulent in flavor due to its high oil content. It's the largest of the 5 species weighing in at approximately 20 pounds and takes the same cooking methods as sockeye. Nutritionally, King salmon has a higher fat content with 13 grams per 3.5 oz serving but remains an excellent source of omega-3s, high- quality protein, and potassium.
Coho salmon is known for its orange-red flesh. The flavor is more delicate with a lower fat content (4 grams). Cooking Coho offers a range of opportunities, including grilling, broiling, sauteing, broiling, sauteing, roasting, poaching, steaming, and smoking.
Keta is known for its mild flavor and firm pink flesh. The low-fat content (5 grams) and firmness of the flesh make this fish ideal for grilling and/or roasting. Low cooking temperatures are recommended becaus e of the lower oil content. Still an excellent source of omega 3 fatty acids, Keta is also a great fish for smoking.
Pink salmon has a tender texture, similar to trout. Its rosy-pink flesh has a flavor that is delicate and light and is low in fat at 4 grams. it is the most abundant of the Alaska salmon species and is commonly available in cans or shelf-stable pouches. It is an economical choice for a variety of recipes and, with its milder flavor is excellent with a sauce.
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