Off the Oregon coast, in the deep of the Pacific where the water is cold, yet teeming with life, you’ll find this prize of the sea: Chinook Salmon. In the Northwest and around the world Oregon Chinook Salmon is sold and served from family dinner tables to the finest fish houses.
Oregon fishermen catch Chinook while the maturing salmon are in their prime—living at sea, feeding on squid, krill, small mackerel, sardines, and more. Salmon in this developed stage of life grow stronger while packing in healthy nutrients, making wild-caught Oregon Chinook Salmon the tastiest and most nutritious choice.
Oregon Chinook Salmon are not only renowned for their moist texture and rich taste, they’re also packed with nutrition and healthy Omega-3 oils.
Chinook are the largest of the Pacific species. They can be recognized by dark-colored or black gums, spotted blue-green backs, and black spots covering the entire tail. Chinook are anadromous fish native to the North Pacific Ocean and the river systems of western North America and harvested from Southern California to Alaska.
The flesh of the salmon is also highly valued for its dietary nutritional content, which includes high levels of important omega-3 fatty acids.
Chinook salmon were described and enthusiastically eaten by the Lewis and Clark Expedition. Lewis wrote that, when fresh, they tasted better than any other fish he had ever eaten.
The coho salmon is a species of anadromous fish in the salmon family, one of the several species of Pacific salmon. Coho salmon are also known as silver salmon or “silvers". The bright ocean coho are very silvery along the sides and have a silver plate on the tail. Tail spots are on the top of the tail only.
During their ocean phase, coho salmon have silver sides and dark-blue backs. During their spawning phase, their jaws and teeth become hooked. After entering fresh water, they develop bright-red sides, bluish-green heads and backs, dark bellies and dark spots on their backs.
Ocean-caught coho is regarded as excellent table fare. It has a moderate to high amount of fat, which is considered to be essential when judging taste. Only spring chinook and sockeye salmon have higher levels of fat in their meat. Due to the lower fat content of coho, when smoking, it is best to use a cold-smoking rather than hot-smoking process.
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