Going Fishing

     As I continued to conduct my culinary research in the Pacific Northwest I asked a tourist how he would describe the region's cuisine.  He replied, with some, resignation, "Salmon, salmon, salmon."  By estimation his meals while on vacation were monolithic, and limited to a single fish.  While I disagree with his observation I must also add that salmon is a significant and healthy part of the diet for resident and visitor alike. 

     Salmon has long been at the heart of the culture & livelihood of Pacific coastal dwellers.  Related to trout, salmon are carnivorous, meat eaters.  They are of the family Salmonidae and their name is derived from the Latin term meaning "to leap."  They are also anadromous, that is born in fresh water then migrate to the ocean before returning to fresh water to reproduce.  Studies have concluded that salmon will return to the exact spot where they were born to spawn. While my research focused on the Pacific variety, they are not limited to that geography.  They are found around the globe: in the Atlantic, in Scotland, Russia and even Tasmania.  And here's an interesting factoid-99% of Atlantic salmon are farm raised while over 80% of Pacific salmon are caught wild.

     To the casual diner looking at a restaurant menu and seeing salmon on the menu it would appear that there is little choice.  But nothing could be further from the truth.  With 5 distinctive salmon species available there is a wide variety of taste and texture to consider.  So here is a brief primer on the possibilities for dinner!

 

 

Chinook-also known as King Salmon it can exceed 100 pounds in weight, hence the nick name.  It has the highest fat (Omega-3) content and is considered by many to be the best tasting.  It's flesh color can range from white to deep red.

Sockeye-Its bright red-orange flesh has earned it the nickname Red Salmon.  It has a deep, rich flavor and is said to taste the most like what people expect salmon to taste.

Coho-Sometimes referred to as Silver Salmon, it has a more delicate texture and a lighter flavor.

Pink-This species is the most common and is very light colored, lacking in the bold flavors of other salmon.  It also is low in the highly sought after beneficial fat content.  While it can be served fresh, it is most often canned, frozen or smoked.

Chum-This is the smallest of the salmon species averaging only 8 pounds.  The flesh is pale to medium colored and is lower in fat content.  It is primarily canned or sold frozen to foreign markets.

     The next time you find salmon on the menu, be sure to ask which kind you are being served, but ask tastefully!