![]() Steak: A steak is a thick cross-section cut around the fish and across the spine. This cut usually has the skin and bones removed, but they may still have some tiny bones. In addition to a wide variety of salmon available, there are many different options when it comes to cuts of this versatile fish.įillet: A fillet is the meaty part of the fish taken from the side of the salmon. Although they can be found fresh and frozen, they're typically processed and sold in cans or pouches.Ītlantic: All commercially available Atlantic salmon is farmed and tends to be more mild in flavor, but often larger in size due to their specialized diet. They're mild in flavor and low in fat and size, weighing between two and six pounds. Pink/Humpback: This salmon goes by pink or humpback because they have light-colored pink flesh and a distinctive hump on their back. ![]() With a medium fat-content and a more subtle flavor, coho is similar to king salmon, but has a more delicate texture. They're smaller and leaner than kings with a richer or fishier flavor.Ĭoho/Silver: Coho or silver salmon get their name for their bright silver skin. Sockeye/Red: Sockeye or red salmon is known for its red-orange flesh. King salmon have been recorded at up to five feet in size and over 100 pounds in weight. ![]() King/Chinook: Loaded with omega-3s, king salmon (also known as Chinook) are rich bodied, high in fat and large in size. While many people won’t grill anything but the king of salmon, other varieties such as sockeye, coho, pink and Atlantic salmon are also delicious on the grill.
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