These are the different types of salmon...
❤️ King Salmon ❤️Coho/Silver Salmon
⛔ Avoid Farm Raised ❤️ Cold Smoke Sokeye Salmon
❤️Scottish Salmon ❤️ Canned Salmon
Look for wild caught and avoid farm raised salmon and any other seafood.
Salmon: Wild vs. Farmed
❤️ Wild salmon is salmon that is caught in natural environments like oceans, rivers, and lakes. But much of the salmon sold worldwide today is farmed salmon. Fish farms use a process called aquaculture to breed fish, which are often given a processed feed that's high in fat and protein to produce larger fish.
❤️ Farmed salmon is very different. Wild salmon contains more minerals, while farmed salmon is higher in vitamin C, saturated fat, and calories.
❤️ farmed salmon may have higher concentrations of contaminants than wild salmon. Both are still excellent sources of omega-3s, but wild salmon is overall better for your health if you can afford to spend a little extra on it.
❤️For health purposes, I recommend wild salmon, you're going to want to go with Pacific salmon, of which there are five types: King, Sockeye, Coho, Pink, and Chum.
🚫Avoid Atlantic salmon, it's just that there are very few Atlantic salmon found in the wild today, due to overfishing and habitat destruction. So most Atlantic salmon is farm-raised
Types of Salmon
❤️King/Chinook: This salmon is deserving of its royal title. Many consider it to be the best salmon you can buy. High in fat, rich, and large in size, King salmon (also known as Chinook) is loaded with omega-3s.
❤️Coho/Silver: Coho or silver salmon get their name for their bright silver skin. Although they don't get the attention that massive Kings and flavorful Sockeyes do, Coho has a medium fat-content and a more subtle flavor. These are great option if you enjoy cooking the whole fish because of their smaller size. They're commonly found in Alaskan waters and much of the northern Pacific.
❤️Sockeye/Red - Sockeye salmon, or red salmon, is known for its striking red-orange flesh and strong scent. It's said to have a richer flavor, or what some might describe as "fishier." Sockeye salmon is often cold smokes, which is great for Salmon appetizers, mix in your omelet or great on salads
❤️Pink: typically processed and sold in cans or pouches. Great for making salmon crab cakes or adding to your salad. This salmon goes by pink, humpback, or even "humpies" because they have a distinctive hump on their back that develops when they spawn, as well as a light-colored flesh. They're mild in flavor and low in fat and size, typically weighing between two and six pounds.
❤️Faroe Island Salmon: Faroe Islands salmon is considered the best in the world. In addition to its sublime taste, it’s also the top option for the environment. Situated between Iceland and Denmark a nutrient-rich diet harvested from their natural surroundings.
❤️Scottish Salmon is a premium farmed Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content. Scottish Salmon is one of the more mild flavored salmon on the market. The higher-fat content of these fish lend to a buttery texture mouth-feel. The fish’s feed is parasite-free making it safe for raw consumption.
🚫Atlantic/Salmo Salar: And finally, the only salmon that doesn't hail from the Pacific ocean is, of course, Atlantic salmon. However, all commercially available Atlantic salmon is farmed. This is because only small, endangered populations live in the wild today. Atlantic salmon tends to be more mild in flavor, but often larger in size due to their specialized diet.
Coach❤️Theah Cooking Tips
❤️Salt your Salmon: Place your salmon on a plate, salt both sides and leave the skin side up for 1 hour prior to cooking. This will draw moisture out to the skin to ensure it crisps up
❤️Use a large skillet: More room means less crowding and no steaming
❤️Oil and salt: Coat the skillet with a thin layer of avacodo oil, then add a generous shower of salt (the salt helps pull moisture out of the skin while seasoning) and heat over medium-high heat.
❤️Cooking: Add your salmon fillet, skin-side down, once the oil is shimmering. Cook adjusting the heat if you need to so that the skin doesn’t burn. Watch as the dark color of the salmon flesh turns pink, starting from the bottom.
❤️Once the very top of the fillet has just turned pink, flip the salmon (if yours is stuck, it might just need another quick minute or so to render fat from the skin), remove the skillet from the heat and let the salmon finish cooking.
Here are a couple Coach❤️Theah recipes to give a try: