Fresh Wild Salmon

Wild salmon have lived in the pristine waters of the Pacific Northwest for thousands of years. There are five different species (see below) of Pacific salmon, each with its own unique characteristics in size, colour and flavour. The rich, creamy taste of wild salmon that consumers around the world have come to crave can be attributed to their high oil content. In addition to flavour, this oil is rich in fatty acids that provide numerous health benefits. For the fish, the oil provides the necessary fat reserves to migrate thousands of miles for spawning.

During their life cycle, wild salmon carry nutrients from the river to the sea and back again, entering the food chain as a vital feast for wildlife and fertilizing riverbeds after they spawn, die and decompose. In addition to maintaining the health of our rivers, they play an important cultural and economic role in West Coast life. First Nations people have traditionally enjoyed a close relationship with the salmon for food as well as ceremonial and cultural purposes.

Today, salmon are not only a vital part of British Columbia’s wilderness, but also the cornerstone of the province’s fishing industry. Wild BC salmon are highly recognized and sought-after by both domestic and international seafood markets. Individuals, communities, businesses and governments committed to fisheries conservation and habitat renewal ensure that wild salmon remain an integral part of our natural environment, culture and economy.

Wild Pacific Sockeye Salmon

Description: Sockeye has speckles on its deep blue-green back and silver sides. Its small-flaked flesh is the most intensely red of the 5 Pacific salmon species. Whole sockeye have an average weight of approximately 2.7 kg (6 lbs), but can range between 1 kg (2 lbs) and 4 kg (9 lbs). The high fat content of sockeye imparts an intense rich flavour to its firm textured flesh.

Availability: Generally, sockeye is available fresh from June to the end of August; frozen from September to May, and; canned or smoked throughout the year.

Wild Pacific Pink Salmon

Description: Pink salmon has shiny silvery skin, very small scales and large black spots on the back and tail. Its flesh colour is light rose pink, the palest of the 5 Pacific salmon species. Whole pink salmon have an average weight of approximately 2 kg (4 lbs), but can range between 1 kg (2 lbs) and 2.7 kg (6 lbs). It has a mild, delicate flavour and a softer texture than that of the other species.

Availability: Usually plentiful supplies of fresh pink salmon are available locally during its summer (July/August) harvest season. It is available frozen throughout the balance of the year. Canned and
value-added products are available year round.

Wild Pacific Coho Salmon

Description: Wild coho’s outward appearance can differ greatly depending on their point of origin, but they all share the common distinguishing feature of white gums. The third largest of the 5 Pacific salmon species, coho has a vibrant reddishorange, firm flesh. Whole coho weigh on average between 2 kg (4 lbs)and 5.5 kg (12 lbs). Similar to sockeye in flavour and texture, wild coho possesses fine-textured flesh and full flavour.

Availability: A ban on commercial fishing of coho, in place since 1998, has allowed stocks to rebuild to the point that a limited commercial fishery is again allowed in some areas.

Wild Pacific Chum Salmon

Description: Ocean-caught chums have a dark metallic blue-green back becoming silver on the sides and belly. As they mature and approach fresh water they can be distinguished by the watermarks (dark vertical bars) that appear on their sides. Their flesh colour is reddish-pink though it fades as the watermarks appear. Whole chum salmon have an average weight of approximately 3.5 kg (8 lbs), but can range between 2 kg (4 lbs) and 9 kg (20 lbs). It has a mild, less full-bodied flavour and firm flesh with a slightly drier texture due to its low fat content.

Availability: Generally chum is available fresh during the period from July through November. The majority of the annual catch is frozen.

Wild Pacific Chinook Salmon

Description: Chinook has small round spots on its back, dorsal fin and tail. Its flesh ranges in colour from ivory to deep red. The largest of the 5 Pacific salmon species— weighing on average approximately 9 kg (20 lbs)—chinook often weigh in above 16 kg (35 lbs) and can even reach over 45.4 kg (100 lbs). Wild chinook has a high fat content imparting a well defined, rich flavour to its firm flesh.

Availability: There is a limited availability of commercially caught chinook. However, if run sizes permit, fresh wild chinook may be available from small winter fisheries in the periods from September through November and January through May.