10 Types of Salmon
Chinook Salmon (King Salmon) Known for its high oil content and rich flavor, Chinook is the largest and most prized of the Pacific salmon species
Coho Salmon (Silver Salmon) Coho salmon has a mild flavor and tender texture, often appreciated for its bright red flesh and moderate fat content
Sockeye Salmon (Red Salmon) Famous for its deep red flesh and robust flavor, Sockeye is known for its firm texture and high oil content
Pink Salmon (Humpback Salmon) The smallest and most abundant Pacific salmon, Pink salmon has a lighter color and milder flavor compared to other types
Chum Salmon (Dog Salmon) Known for its lower fat content and mild flavor, Chum salmon has a pale pink flesh and is often used in canning
Atlantic Salmon Native to the North Atlantic, this species is commonly farmed and known for its mild flavor and high fat content
Keta Salmon (Silverbrite Salmon) With a relatively mild flavor and light pink flesh, Keta is often used in processed products and is less fatty than other types
Masu Salmon (Cherry Salmon) Native to the western Pacific, Masu salmon has a delicate flavor and is often found in Japan, where it is prized for its taste and texture
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