Why are there so many different types of Salmon?

There are many different types of salmon - Coho, Norwegian, Ora King, farm-raised, wild-caught, etc.  So, what makes them different? And are there types better suited for different applications or cooking methods? We discuss some of the different salmon we carry and what distinguishes them here.

Norwegian Salmon (also called Atlantic)

By far our most popular, this farm-raised salmon from Norway is available all year. It is rich and fatty with a creamy firm texture and is a cost-effective, good all around fish for any salmon recipe. This is your standard weekday go-to. 

Coho Salmon

Also known as silver salmon, this sustainable fish is wild caught and typically available from summer to fall. It has a mild salmon flavor and fattiness with a delicate texture. 

Sockeye

Rich, but not fatty, Sockeye boasts a clean flavor & smooth texture. This wild-caught fish is mostly available fresh early to mid summer, and previously frozen during the off season. It’s also sometimes known as red salmon. 

Orā King

Sustainably-raised in the clear, isolated waters of the Marlborough Sounds, at the top of the South Island of New Zealand, this unique breed makes up only 1% of the world's salmon supply and is sometimes known as the "wagyu of the sea.” Orā King has a vibrant flesh color and high fat content which gives it the rich, buttery and melt in the mouth texture that chefs around the world love.

King Salmon

Rich, sweet, fatty mild ocean flavor and available from spring to fall, King Salmon (also known as Chinook Salmon) is wild-caught and the best choice for sustainability. It is also the most luscious - this is the best it gets and each bite should be savored. Use King Salmon for sushi, poke and lighter, gentler cooking methods, like poaching.