Primary Source: BC, Alaska, Washington, Oregon, California
Product Form: Fresh: H&G, skin-on, PBI and PBO fillets, collars & trim;
Frozen: H&G, skinless, blocks, boneless fillets & portions.

Broiling, baking and grilling are all great ways to cook salmon. Like other fish, a good marinade before cooking usually works well.

Species (Pacific):

  • Chum / Keta / Silverbrite / Dog Salmon

    Chum (Oncorhynchus keta) is also called dog salmon for its dog-like teeth. Keta comes from it's species name and is a way to get away from the negative association chum sometimes has. It's a smaller fish – averaging about 8 pounds – with pale to medium-colored flesh and a lower fat content than other salmon. Chum is usually canned or sold frozen to foreign markets.

  • Coho Salmon / Silver Salmon

    Coho salmon (Oncorhynchus kisutch) are sometimes called silver salmon or "silvers" because of their especially silver skin. They have bright red flesh and a slightly more delicate texture than King salmon but a similar flavor.

  • Chinook Salmon / King / Spring Salmon

    Chinook salmon (Oncorhynchus tschawytscha), also known as King salmon, are considered by many to be the best-tasting salmon. They have a very high fat content and corresponding rich flesh that ranges from white to a deep red color.

  • Pink Salmon / Humpies

    Pink salmon (Oncorhynchus gorbusha) are the most common Pacific salmon. They have very light colored (and flavored) flesh and a low fat content. Pink salmon are often canned, but also sold fresh, frozen, and smoked. They are sometimes called "humpies" because of the distinctive hump they develop on their back when they spawn.

  • Sockeye / Red Salmon

    Sockeye (Oncorhynchus nerka) are noted for their bright red-orange flesh and deep rich flavor. They are known as "reds" both for their dark flesh color and because they turn deep red (from a bright silver) as they move upstream to spawn.


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