The Season for Salmon

While the month of May can bring several well-known holidays such as Cinco de Mayo, Memorial Day, and Dance like a Chicken day, May is also the month for salmon. Near the end of the month, you will begin to see more fresh salmon in your local Publix Seafood department, since this is the start of the season. Did you know that there are several species of salmon? You can find more information on these different types below.

Chinook Salmon

Also known as king salmon, this species is the largest in size and can actually grow to be over 100 pounds. There are two distinct types of king salmon that can be found in different parts of the world. The first group, often described as stream-type Chinook, can commonly be found in the headwater streams of large river systems. The second group referred to as ocean-type, spend most of their lives in coastal streams of North America. Publix salmon is sourced domestically.

King salmon is valued for its rich flavor. Thanks to colder temperatures and a longer migration, it  also has a higher fat content than other types of wild salmon. Due to its rich flavor and fat content, it tastes excellent when smoked, but can be cooked any way you desire.

Sockeye Salmon

Commonly referred to as red salmon, Sockeye salmon has a rich and bold flavor. Some even consider this species number one in regards to taste. Sockeye spend the first half of their lifespan in lakes, but then migrate to the waters of the Pacific Ocean, where they spend the remainder of their lives. The name “red salmon” derives from the color that the flesh retains during the cooking process. This coloration comes from the salmon diet of plankton and krill and presents beautifully. Sockeye salmon can be found in the frozen  case of your local Publix Seafood department throughout the year and can be found in the fresh case from late June to early July. If you are looking for a recipe in which to use Sockeye, you can try our Creamy Chili Salmon with Corn Griddle Cakes. Although the presentation is simple, we assure you that your taste buds will not be bored with this meal.

Pink  Salmon

Only averaging three to five pounds,  pink salmon, also known as humpback salmon, is paler in color and has a more delicate texture. Being the smallest and most abundant type of salmon, it is easier to catch and process. This species is usually born in streams and then migrates to the ocean. After spending most of their adult life in the ocean, they usually return to the stream where they were born in order to spawn. Pink salmon has a light, sweet flavor and is excellent when wrapped in foil, seasoned and grilled, or in rolled cornmeal  and pan-fried. If you are a fan of pink salmon, you can check out our Salmon BLT with Broiled Grapefruit recipe.

Coho Salmon

Found in the north Pacific Ocean, Coho salmon, which is also called silver salmon, makes up a smaller percentage of commercial fish sales in the United States. It is known for being a more aggressive fish and is thus a prized catch by game fishermen. These fish  can grow up to 30 pounds and migrate from the rivers where they are born only to return to these rivers as adults to spawn. Coho salmon has a firm, reddish-orange flesh and a mild flavor that is best prepared by baking, grilling, smoking or canning. It is somewhat soft when raw due to its oil content, but becomes firm after cooking. You can find Coho salmon in our fresh seafood case from August until mid-October. To taste this fighting finfish, you can try our recipe for Flaxseed Salmon with Cucumber-Tomato Salsa. With this recipe you won’t be fishing for compliments!

Keta Salmon

Coming in second in regard to size, Keta salmon are born in fresh water, often near springs, and migrate to other marine environments. Like the other salmon species, they return to the streams and rivers where they were born to spawn. Keta salmon are known for their canine-like fangs and have a firmer and meatier flesh than other wild Pacific salmon. Their flesh is also a paler pinkish-orange than Coho, Sockeye, or Chinook. In order to retain moisture, Keta salmon is best prepared by baking, poaching, or sautéing. You can find fresh Keta salmon at your local Publix during the month of August.

While the start of the salmon season is in May, we do offer Wild Coho and Sockeye salmon all year in our frozen case. All other salmon varieties are available only in season. You can check out which fish is available by visiting our website.

Do you have a favorite type of salmon? Share it with us in the comments below.