What are the different types of salmon?

For many, the rich flavours and velvety texture of salmon are the epitome of seafood indulgence. Yet, not all salmon is created equal. Dive with us into the deep waters of culinary discovery as we navigate the intricate world of salmon varieties. From the icy Atlantic currents to the pristine waters of the Pacific, the distinction between wild-caught salmon and their farmed counterparts is just the beginning.

Atlantic Salmon: A Fish Market’s Delight

Navigating the waters of the Atlantic Ocean, we find the Atlantic salmon, a fish market favourite around the world. This type of salmon is highly sought after due to its bright silver scales, high-fat content, and rich, savoury flavours. Predominantly farm-raised, farmed Atlantic salmon is extensively available in Australia, especially in Tasmania. It’s an ingredient many chefs prefer due to its pink, orange flesh and mild flavour, which beautifully complements various cooking methods. Grilled, baked, or pan-seared, this type of salmon guarantees a delightful meal every time.

Pacific Salmon: A Spectrum of Flavours

Swimming across the Pacific Ocean, we encounter various Pacific salmon species. In contrast to the Atlantic, where only one species resides, the Pacific boasts seven species, each bringing unique characteristics to your dining table.

1. Pink salmon, also known as humpback salmon, is notable for its distinctive hump. Being the smallest salmon species doesn’t stop it from being the most abundant salmon species in the Pacific Ocean. It has light-coloured, pink, orange flesh that delivers a subtle flavour, making it a delightful addition to salads and light meals.
2. King salmon, also known as chinook salmon, is the largest of the species. Known for its deep silver flanks and dark gums, this type of salmon is loved for its high-fat content and deep red flesh. Its succulent taste and firm texture make it a choice for many gourmet chefs.
3. Sockeye salmon, also known as red salmon, stands out with its bright red flesh that remains vibrant even when cooked. This wild-caught species is a treasure from the northern Pacific Ocean, known for its bold and rich flavour that sets it apart from other salmon species.
4. Coho salmon, fondly called silver salmon, is renowned for its bright silver skin. It’s wild and caught in the western Pacific and North America. It is a popular choice for smoking due to its firm texture and delicious taste.
5. Chum salmon, or dog salmon, earns its moniker due to its dog-like, hooked mouth and dark spots on the upper half. This wild-caught salmon species brings a unique flavour from its bright red flesh, beloved by seafood enthusiasts worldwide.

The Lesser-Known Types and Other Fish

Beyond these, other salmon species are not as well-known but still hold their place in the culinary world. The brown trout often finds itself mistaken as a salmon species due to similarities in size and taste. This freshwater fish thrives in the great lakes and brings a mild flavour to your dishes.

The Wild vs Farmed Debate

When discussing wild and farmed salmon, the question often arises—what’s the difference? Wild-caught salmon is caught in its natural habitat—the vast, open waters of the Pacific or Atlantic oceans. This type of salmon is generally leaner and has a more robust flavour, resulting from its diverse, natural diet.

In contrast, farmed salmon, such as the commercially available Atlantic salmon, is raised in net pens in the ocean. Farming practices have significantly improved over the years, leading to high-quality farm-raised salmon that’s both accessible, affordable and delicious.

Choosing Your Salmon

Understanding the different types of salmon is a step towards an enriched culinary experience. From the deep, rich flavours of king salmon to the subtle taste of pink salmon, a diverse world of salmon awaits. So the next time you buy salmon, why not try something new?

Salmon: A Nutritional Powerhouse

Beyond the delicious flavours and textures, salmon are known for their impressive nutritional profile. They are an excellent source of high-quality protein, essential fatty acids, and vitamins and minerals. Whether it’s the Atlantic or Pacific salmon species, each bite provides nutrients for good health.

In the heart of every type of salmon lie Omega-3 fatty acids, renowned for their health benefits, including heart health and brain function. Each type of salmon provides a substantial amount of these fatty acids, with wild-caught salmon typically offering a higher amount than farmed salmon. Along with Omega-3s, salmon is a fantastic source of Vitamin D.

Salmon Recipes

Succulent Grilled King Salmon

King salmon is revered for its high-fat content and rich buttery flavour. Here’s a simple recipe that lets these qualities shine.

Quick and Easy Atlantic Salmon Stir-fry

Atlantic salmon is versatile, readily available, and perfect for quick weekday meals. This stir-fry recipe is packed with flavours and can be prepared quickly.

Remember, these recipes are just starting points—feel free to experiment with other fish and ingredients to suit your palate. Whether you’re serving up farmed Atlantic salmon or wild-caught Pacific varieties, the joy of cooking comes from making your dish. So, put on your chef’s hat, explore the different types of salmon, and create delicious memories in your kitchen.

The Takeaway

Whether you’re a professional chef looking for the best salmon type for your next creation or an at-home cook looking to impress your family, knowing your salmon is the first step towards a delectable seafood experience.

So, the next time you find yourself at Manettas Seafood Market or your local fishmonger, take a moment to consider the different types of salmon available. From the bright silver hues of the Atlantic salmon to the deep red flesh of the sockeye salmon, a world of flavours awaits you.