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Description:

King (Chinook) Salmon - Also known as Chinook, they are prized for their color, high oil content, firm texture and succulent flesh.
 - King Salmon is the largest and least abundant of the species.
 - Average weight is approximately 20 pounds and length ranges from 30 to 40 inches.
 - Its high oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
Sockeye or Red Salmon
 - Prized for its deep red flesh, color retention, distinctive flavor and firm texture.
 - Average weight is approximately six pounds.
 - Most often served in upscale restaurants.
Alaskan Coho or Silver Salmon
 - Second Largest of the species
 - Average weight is 12lbs
 - Known for a red/orange flesh, superior texture, and excellent eye appeal.
 - One of the most commonly used fish in the foodservice industry.

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FAQ:

There are many different varieties of Wild Salmon, the best of which comes to us from Alaska.
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Cooking Ideas:

"How could it get any better?  With the strict restrictions on all of the wild salmon, we know it will be here for many years to come.  Wild salmon season is one of the most exciting times of the year.  People are becoming more and more familiar with the different species and rivers in which they are harvested.  My personal favorite, after the Yukon King, is the Copper River Sockeye.  With the fat content and the color, it is paired perfectly with many different presentations."
 
Benjamin Erjavec
Executive Chef/Operating Partner
Oceanaire Seafood Room
Baltimore, MD
www.theoceanaire.com

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