Some restaurant menus will specify the species–especially if the fish is Chinook, also called king. But within the Pacific salmon genus, Oncorhynchus, there are five main species–and they are all very different.
Their bright red meat is so distinct and so delicious that it hardly qualifies merely as seafood but, rather, occupies a princely culinary category of its own. Salmon are also one of the most revered guests in any kitchen. Far inland, within river basins of the Pacific Northwest, their biomass nourishes the soil, while at sea, nearly every level of predator–from rockfish to halibut to seal to orca–relies at least partially on this abundant source of food. Salmon are one of nature’s miracles, a resource of protein and nitrogen that feeds entire ecosystems, both marine and terrestrial. Photo courtesy of Flickr user Kyle Strickland. Biggest, most succulent and greasiest of the salmon, the Chinook, or king.
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