The lodge is finally open it is time to make your fishing plans. We’ve got this primer on salmon to help you decide when you might visit and what differentiates the species in terms of how they taste and when you can expect to see them in the nearby waters.
There’s a reason the Chinook is also called the King. It’s the biggest of the species and the fattiest with its firm and deep red flesh. Occasionally, you might fine one with white flesh.
Its versatility is why you’ll find it sold in markets as fresh, frozen and smoked. The high fat content, tender meat and the melting quality of its texture is why it’s also the most expensive of the salmon to buy in stores.
Regardless of when you book your trip, the Chinook will be biting.
Coho, also known as silver salmon, are an angler’s dream when heading out for a day on the water because of how plentiful the fish is in our area. Coho might also be one of the more enjoyable species to fish for because of the fierce battle they’ll give you.
One of the best places to look for coho is near beaches and shores or in other types of shallow waters. These fish have a medium amount of fat and fall in the middle to higher category of flavor.
Coho in our area tend to run between July and October.
This species actually has three nicknames; keta, chub and dog. Feel free to take a look at our previous post about chum salmon to learn more about those names.
Chum are much leaner than sockeye and are known for its coarse, firm, pale flesh. These are fish that you’ll typically find in your local super market around fall time. Sometimes the eggs are extracted and used to make ikura, which is the bright orange caviar you find in sushi rolls.
Chum salmon are most prevalent between August and September.
Male pink salmon develop large humps in the dorsal fin area during the spawning period, hence the nickname humpback or simply humpie. The pink is the smallest of all the species as well as the leanest.
You’ll often find that pink salmon is the most common type of canned salmon.
Pink are available between July and September.
The sockeye is sometimes referred to as the red or blueback and has a fat content that is just a bit less than chinook. The flesh is a dark red. The sockeye produces what is considered the finest canned salmon, but it also sold as fresh. Many anglers consider the sockeye to be the best tasting salmon.
You’ll find sockeye between July and September.