Flavours & Textures

With five species of wild BC salmon available, each offers its own unique characteristics presenting a remarkable variety of flavours and textures. From delicate and light to rich and full, wild BC salmon is perfect for every preparation method and palate.

CHINOOK

Flavour: rich and full Texture: moderately firm with larger flakes Flesh
Colour: deep-red to ivory colour lightens slightly when cooked

Suggested Cooking Methods:

  • Bake
  • Broil
  • Grill
  • Poach

CHUM

Flavour: milder and more delicate
Texture: firm and can be drier
Flesh Colour: reddish-pink colour lightens slightly when cooked

Suggested Cooking Methods:

  • Bake
  • Broil
  • Grill
  • Poach
  • Sauté
  • Steam

COHO

Flavour: moderately full and versatile
Texture: firm and fine textured
Flesh Colour: Vibrant reddish-orange colour is maintained when cooked

Suggested Cooking Methods:

  • Bake
  • Broil
  • Grill
  • Poach
  • Sauté

PINK

Flavour: mild and delicate
Texture: softer
Flesh Colour: Light rose-pink colour lightens slightly when cooked

Suggested Cooking Methods:

  • Bake
  • Broil
  • Poach

SOCKEYE

Flavour: rich and full
Texture: firm with tighter flakes
Flesh Colour: Deep red to orange red colour is maintained when cooked

Suggested Cooking Methods:

  • Bake
  • Broil
  • Grill
  • Poach