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Food Tips: Knights Know Your Salmon

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Salmon is a common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Here you will learn the difference between King, Sockeye, and Coho

King (Chinook)

King salmon is considered by many to be the best salmon money can buy. It’s rich, high in fat, and big. The average weight of a King salmon is 40 lbs, but they can weigh as much as 135 lbs. They are going loaded with Omega 3’s, which translates to fattiness and flavor.

The flavorful meat and thick filets make it one of the most prized among chefs and home cooks. It holds up well on the grill and when pan-roasted in a nonstick skillet, creating a custardy center with a slightly nutty flavor when medium-rare. Like steak, it is important to temper King salmon filets on the counter 30 mins to an hr before cooking and allow it to rest when it comes off the heat.

Sockeye (Red)

Sockeye salmon are known for their bright red flesh and their bold, salmon-y scent. They’re the most flavorful of all the salmons and are commonly sold smoked, in high-end salmon burgers, and by the filet. They are smaller than Kings, not as fatty.

Cook Sockeye fillets on a hot, well-oiled grill, brushed on both sides with a thin layer of mayonnaise, seasoned with salt and pepper, starting with the skin side down 1st.

Coho (Silver)

Coho salmon does not get the recognition that fatty King and bold Sockeye does. Its medium fat content gives it a mild, subtle flavor. Cohos tend to be smaller, making them a great pick for cooking whole.

The traditional Native American cooking technique for this area is to hang the fish by the collar on a cross and lean it over the fire to slow smoke it,” says Portland-based chef Doug Adams, of Bullard. “You can just stuff Cohos full of herbs and cook the whole thing on the grill.

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