All about salmon and its species
An interesting and informative article for culinary enthusiasts, in which you will learn about members of the salmon family and the benefits of eating them.
Salmon – is the general name for several species of fish in the salmon family. Salmon, trout, and Atlantic salmon are all members of this family. There are differences between these fish, of course, but they are subtle. Wild fish is considered the healthiest.
Salmon live along the coast of the Pacific and North Atlantic oceans, and sometimes in lakes. This fish is also grown on special farms all over the world.
The quality of salmon is usually assessed by its fat content and reddish-colored flesh.
Salmon recipes:
The color of a fish's flesh depends on its diet. A pigment called astaxanthin is found in many crustaceans that salmon and trout feed on.
Benefits of Salmon
Salmon flesh Contains fats containing omega-3 fatty acids, which have very beneficial properties. Canned salmon has soft bones, which are also edible. This is very good because salmon bones are rich in calcium. This fish is also rich in B vitamins and protein.
Now let's get acquainted with the most common species of the salmon family.
1. Genetically modified salmon
The safety of genetically modified salmon has not yet been proven, so it's best to consume it sparingly. It's farmed and can be fed well year-round, so compared to regular salmon, it gains weight much faster.
2. King salmon
Other names for it include Pacific salmon, black salmon, winter salmon, and blackmouth salmon.
King salmon is considered the finest. It has juicy, flavorful flesh and vibrant color. It is the largest of the five Pacific salmon species. This fish is the best in the fishing industry, but it accounts for only 1% of the total catch.
Wild salmon are rare in the wild. Coho salmon is a commercial fishery.
That's why it's so expensive. But if you have the chance, definitely buy it and try it. It tastes much better than farmed fish. It's best not to overcook it, so it retains the flavor of the sea and the crustaceans it ate. Salmon should not be smoked. Smoking destroys all the flavors of this delicious fish. It should be prepared more naturally—boiled or grilled. Avoid using any aromatic herbs. All you need is a little salt, black pepper, and olive oil. If you decide to make a sauce for the fish, don't pour it over the fish. The sauce should be served separately and practically consumed on its own.
3. Sockeye salmon
Sockeye salmon is also called red fish because during spawning the males acquire a red color.
This is the second most popular fish after the king salmon. It has a deep red color and excellent flavor. Its taste can vary depending on where it's caught. When the fish are preparing to spawn and approach the shore, they become less fatty, but in deeper waters, they become more fatty.
4. Pink salmon
This fish is a pale coral color, fine in texture, with little fat, and a mild flavor. It is often smaller than other salmon species. Pink salmon have a hump on their back, which is where they get their name. Pink salmon is the least expensive salmon species.
5. Chum salmon
Chum salmon is also a member of the salmon family. It's sold at all seafood markets, as well as in stores, canned or smoked. Chum salmon flesh is pale yellow, making it hard to even recognize it as salmon when you see it. It's the leanest and tastiest of all salmon species. At one point, it wasn't even caught because it was considered unattractive to fishing companies, but the market is growing and expanding, so the time has come to catch it.
6. Atlantic salmon
Atlantic salmon have pink or reddish flesh with a high fat content. Humans' desire to catch them in ever-larger quantities has led to the near-extinction of this species. A small number of individuals remain only in the United States, around Maine. Atlantic salmon fishing is currently prohibited in most countries around the Atlantic basin. However, farmed salmon is still available in stores.
7. Trout
Trout Trout is a widespread member of the salmon family. There are many varieties. The most common are sea trout, lake trout, and rainbow trout. Trout is best cooked not on its own, but with at least a small amount of wild salmon; this will enhance the flavor.
Recipes with trout:
All members of the salmon family are considered good, healthy fish, which is why they are quite expensive in stores and markets.
Salmon live along the coast of the Pacific and North Atlantic oceans, and sometimes in lakes. This fish is also grown on special farms all over the world.
The quality of salmon is usually assessed by its fat content and reddish-colored flesh.
Salmon recipes:
- Grilled salmon steaks
- Fresh marinated salmon
- Baked salmon with nut sauce
- Grilled Salmon Club Sandwiches
The color of a fish's flesh depends on its diet. A pigment called astaxanthin is found in many crustaceans that salmon and trout feed on.
Benefits of Salmon
Salmon flesh Contains fats containing omega-3 fatty acids, which have very beneficial properties. Canned salmon has soft bones, which are also edible. This is very good because salmon bones are rich in calcium. This fish is also rich in B vitamins and protein.
Now let's get acquainted with the most common species of the salmon family.
1. Genetically modified salmon
The safety of genetically modified salmon has not yet been proven, so it's best to consume it sparingly. It's farmed and can be fed well year-round, so compared to regular salmon, it gains weight much faster.
2. King salmon
Other names for it include Pacific salmon, black salmon, winter salmon, and blackmouth salmon.
King salmon is considered the finest. It has juicy, flavorful flesh and vibrant color. It is the largest of the five Pacific salmon species. This fish is the best in the fishing industry, but it accounts for only 1% of the total catch.
Wild salmon are rare in the wild. Coho salmon is a commercial fishery.
That's why it's so expensive. But if you have the chance, definitely buy it and try it. It tastes much better than farmed fish. It's best not to overcook it, so it retains the flavor of the sea and the crustaceans it ate. Salmon should not be smoked. Smoking destroys all the flavors of this delicious fish. It should be prepared more naturally—boiled or grilled. Avoid using any aromatic herbs. All you need is a little salt, black pepper, and olive oil. If you decide to make a sauce for the fish, don't pour it over the fish. The sauce should be served separately and practically consumed on its own.
3. Sockeye salmon
Sockeye salmon is also called red fish because during spawning the males acquire a red color.
This is the second most popular fish after the king salmon. It has a deep red color and excellent flavor. Its taste can vary depending on where it's caught. When the fish are preparing to spawn and approach the shore, they become less fatty, but in deeper waters, they become more fatty.
4. Pink salmon
This fish is a pale coral color, fine in texture, with little fat, and a mild flavor. It is often smaller than other salmon species. Pink salmon have a hump on their back, which is where they get their name. Pink salmon is the least expensive salmon species.
5. Chum salmon
Chum salmon is also a member of the salmon family. It's sold at all seafood markets, as well as in stores, canned or smoked. Chum salmon flesh is pale yellow, making it hard to even recognize it as salmon when you see it. It's the leanest and tastiest of all salmon species. At one point, it wasn't even caught because it was considered unattractive to fishing companies, but the market is growing and expanding, so the time has come to catch it.
6. Atlantic salmon
Atlantic salmon have pink or reddish flesh with a high fat content. Humans' desire to catch them in ever-larger quantities has led to the near-extinction of this species. A small number of individuals remain only in the United States, around Maine. Atlantic salmon fishing is currently prohibited in most countries around the Atlantic basin. However, farmed salmon is still available in stores.
7. Trout
Trout Trout is a widespread member of the salmon family. There are many varieties. The most common are sea trout, lake trout, and rainbow trout. Trout is best cooked not on its own, but with at least a small amount of wild salmon; this will enhance the flavor.
Recipes with trout:
- Fried trout fillet in cornmeal breading
- Bruschetta with trout and chili sauce
- Salad with trout, arugula and cheese
All members of the salmon family are considered good, healthy fish, which is why they are quite expensive in stores and markets.
Author of the article: Natalia Semenova "TopCook"
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