Fresh Salmon

No other fish is associated with BC as much as salmon. It's one of our favourites at Seafood City!

Salmon Species

There are several species of salmon, each with a distinct taste and texture:

SPRING is the largest species of salmon (it’s also known as Chinook or King). It has a firm flesh ranging from ivory white to deep red, and has a rich, melt-in-your-mouth flavour. it's excellent for baking, broiling, and barbecueing.

SOCKEYE is the most sought-after salmon, with its rich flavour and deep red firm flesh. It’s firm texture make it ideal for baking and broiling.

COHO salmon is a favourite of sports fishermen - it puts up a good fight on the line. In the kitchen, it tastes a lot like spring, but with a more delicate flavour.

PINK and CHUM salmon have a fine texture and consistent red colour; they offer a milder more delicate flavour than other species. These fish are relatively affordably priced, making them ideal for smoking or canning.