Chinook (King Salmon)- Prized for their color, high oil content, firm texture and succulent flesh. They are the largest and least abundant of the species. They average approx. 20 pounds and range from 30-40 inches long. King Salmon provide the highest amounts of important omega-3 fatty acids – 1.7 grams per serving.
 

Sockeye (Red Salmon)- Often referred to as “Red Salmon” because of its brilliant deep red flesh that retains its color throughout cooking. They are the second most abundant Alaskan specie of salmon. Sockeye’s are known for their rich flavor. They average six pounds and grow to almost three feet long. A 3 ½ ounce serving provides 1.2 grams of omega-3s. Sockeye is the choice for lox and other smoked items, as well as sashimi

Coho (Silver Salmon) – Coho’s are the second largest of the species and average 12 pounds and range from 25 to 35 inches long. They have orange-red flesh that retains its color, firm texture and delicate flavor. Because Coho’s are high in beneficial oils they are often smoked. Wild Coho’s provide 1.1 grams of omega-3s per 3 ½ - ounce serving.

Keta (Chum Salmon)- Keta Salmon is the meatiest and firmest in texture of the species. It has a mild flavor and a low-fat content, so use care not to overcook it. Keta has .8 grams of omega-3 fatty acids in a 3 ½ ounce serving. They provide flavor while keeping food costs down.

Pink (Humpback) Salmon – Pinks have light, rosy pink-colored flesh, tender texture and delicate flavor. They are the smallest and most abundant of the species. The average weight for a pink is two to three pounds. Pinks are great in chowders, soups, sandwiches, salads, tacos, etc.. when it comes to omega 3’s, Pink salmon has 1.3 grams of omega-3 fatty acids per 3 ½ ounce serving.