Farm-raised Atlantic salmon has gotten a lot of flack over the years for a myriad of concerns, ranging from antibiotics and pollution to lack of diversity in the look, flavor, and texture of the meat. Chowhound fldhkybnva loves king salmon (also known as Chinook or spring salmon), but has never tried the variety known as sockeye. It’s rich, high in fat, and big. King salmon caught from prestige rivers like Copper or Columbia Rivers can easily fetch $50 a pound retail. It’s no surprise, given the adoring title, that Chum salmon has been getting the short end of the stick for quite some time. Chinook salmon (Oncorhynchus tschawytscha), also known as King salmon, is considered by many to be the best-tasting of the salmon bunch. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes. Is it to do with where they live, then? The names are actually more branding than biology. Many of Monterey Bay Aquarium’s Seafood Watch “Best Choice” picks for salmon are actually raised on farms nowadays. In 2017, it was the highest value commercial seafood species, equating to $688 million in revenues. Like steak, it’s important to temper King salmon filets on the counter 30 minutes to an hour before cooking and allow it to rest when it comes off the heat. Cimarusti recommends cooking Sockeye fillets (or any salmon filets) on a hot, well-oiled grill, brushed on both sides with a whisper-thin layer of mayonnaise, seasoned with salt and pepper, starting with the skin side down first. Norwegian farmed salmon has the same genetics as the wild salmon, but its feed allows it to grow faster, mature later and resist disease better. this link is to an external site that may or may not meet accessibility guidelines. Farmed salmon, though, … Can you tell the difference between your King and Chinook? The average weight of a King salmon is 40 pounds, but they can weigh as much as 135-pounds or as little as 20-something. How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online. Boost your salmon vocabulary and learn the difference between King, Sockeye, Coho, and more. King salmon have reached up to five feet in size and over 100 pounds in weight, showing up everywhere from the Pacific waters of southern California to the freezing rivers of northern Alaska. There’s a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. It holds up well on the grill and when pan-roasted in a nonstick skillet, creating a custardy center with a slightly nutty flavor when medium-rare. Atlantic salmon are, well, native to the … Recently, salmon farms have begun to sprout along the coast of Maine and Puget Sound in Washington state. There are three criteria where farmed salmon falls short in its environmental impact. While they can get up to 23 or 24 pounds in size, Cohos tend to be smaller, making them a great pick for cooking whole. How much omega-3 you're getting in that serving of salmon is a tricky thing to figure out. What to know: It's rich, high in fat, and big. 1. Coho salmon doesn’t get the recognition that fatty King and bold Sockeye does, but it has a lot going for it. Chemicals – More than 6.5 million metric tons of pesticides are used in Norwegian Atlantic salmon farming, primarily to control sea lice. While it's been one of the salmon underdogs for quite some time, there’s been a slight sea change for Keta salmon over recent years, as fisherman have started handling them with more respect and care. Starting in mid-May, during the few weeks of the year when wild Copper River Sockeye is available fresh (not frozen), Veggo is one Chowhound who loads up. While those aforementioned runs get a lot of press, many chefs, like L.A.-based, James Beard Award-winner Michael Cimarusti (Providence and Connie & Ted’s), prefer some of the lesser-known areas. Ranging in hue from pink to orange with a mild flavor, farm-raised salmon is available year-round, often ringing in at right around $13 a pound. It’s almost like eating a different species depending on how and where it’s grown. Wild King are not a huge amount of Captain Tony’s annual catch but you should definitely get some when it’s available as we are typically sold out by the end of the year. In the 1970s, we collected salmon from 40 Norwegian rivers to breed in our ocean farms. Both wild and farmed salmon are high in Omega-3 fatty acids, a fat with many health benefits. The quality of that fish is incredible.”. For instance, pinehurst prefers the oilier taste of king, and mcf finds sockeye too lean and muscly. Maxim Trukhin/Getty Images, Credit: “Norwegian” and “Scottish” aren’t types of salmon. NataBene/Getty Images, Credit: You may unsubscribe at any time. “They are calmer, more efficient, more disease resistant, grow faster and have higher fillet yields among other traits,” says Mike Rust, NOAA Fisheries Office of Aquaculture. “Most Ikura on the market is derived from Chum,” says Cimarusti. Significantly smaller than Kings, not as fatty and generally leaner, full-grown Sockeyes start around five or six pounds on up to 15. “It’s incredibly variable, which to me, is what makes working with wild fish so intriguing and special,” he says. With a pale- to medium-red flesh, lower fat content, and relatively small size (generally around eight pounds), it’s most prized for its roe.
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