Chinook - Also called spring or king salmon, the largest of BC's salmon often running over 35 lbs (18kg) is much sought after by sports fishermen. Prized by gourmets, its firm flesh can range from ivory white to deep red. Commercial harvests are small.
Chums Sometimes known as 'dog' salmon from the big teeth this species develops at spawning time, it is known as keta when canned. The flesh ranges from pale to medium red and is especially low in saturated fat. In the supermarket, chum offers especially good value for the money.

Chums - Sometimes known as 'dog' salmon from the big teeth this species develops at spawning time, it is known as keta when canned. The flesh ranges from pale to medium red and is especially low in saturated fat. In the supermarket, chum offers especially good value for the money.

Coho - Also popular with sports fishermen, coho is currently under strict conservation measures for the commercial fleet to rebuild stocks.

Sockeye - is the mainstay of the commercial fishery, contributing about two-thirds of the total value of the salmon harvest. Its deep-red, firm flesh makes it the richest and most sought-after of BC's salmon and gives it the name of red salmon when canned.

Pink - are the smallest and most abundant of the Pacific species, often known as a 'humpy' from the hump it develops on its back at spawning time. The flesh is light in color and delicately favored. Three quarters of the harvest is canned; the rest is sold fresh or frozen in supermarkets, often at attractive prices.

Salmon have been around for thousands of years and salmon fishing has been a way of life on the west coast for as long as humans have lived there.

British Columbia's native peoples on the coast and inland have enjoyed a close relationship with with salmon for food, ceremonial and cultural purposes for generations back into time. As Europeans began to settle along the coast, fishing quickly became an important part of their world too. The first salmon cannery was established on the Fraser River in the 1870s, and by the turn of the century more than 70 canneries operated from the Fraser to the Nass. Many of these small coastal communities still flourish, and fishing is often their economic mainstay.

Many families have been fishing for four and five generations, or more. For these families, native and non-native, fishing is their life. Not only do these families put food on their own table, but also other people's in British Columbia and around the world but they create other jobs in processing and marketing fish as well as indirect jobs in the community providing goods and services.

The eyes should appear bright and clear, almost alive! The gills should be reddish and the skin moist and with tightly adhered, shiny scales.

Storing salmon is easy. Place the fish on a platter or pan with a double layer of paper towel underneath. Put two or three slices of lemon on the top of the fish, then dampen a tea-towel with tap water and lay over top. Wrap the fish and tray with cling-wrap and store on the bottom shelf of the refrigerator. Salmon will store well this way for up to two days.

Put some away! Well-wrapped salmon will freeze for up to two months in a refrigerator and three to four months in a deep-freeze. Using lined freezer paper, wrap tightly with at least two layers of paper from head to tail. To thaw slowly, unwrap,place in pan and cover, and leave for 24 hours in the refrigerator. To thaw faster, place the whole fish in a sink with cool running water allowing about ½ hour per pound. Even faster: use the defrost cycle of your microwave allowing 2 to 5 minutes per pound with equal standing time in between zaps.

But the easiest way is to buy canned salmon, good year-round. Fresh caught, sealed in cans, then cooked for perfect favor and always ready to eat.

Cooking Salmon is a snap when you know the basic rules. For all conventional methods, measure salmon at its thickest point, including stuffing if used. For each inch (2.5 cm) thickness, cook at high heat: 10 minutes if fresh or fully thawed; 12-15 minutes if partially thawed; 20 minutes if solidly frozen. Add 5 minutes to total cooking time if salmon is foil-wrapped or heavily sauced. The secret to successful salmon cookery is do not overcook! Whichever of the following cooking methods you choose, your salmon will be cooked to perfection when flesh becomes opaque, flakes readily, and is easily pierced with a fork.

Barbecuing - Place marinated salmon over hot coals on a well-oiled grill or, for especially easy turning, in a well-oiled BBQ basket. Baste frequently with remaining marinade and turn once halfway through cooking period.
Tip: Almost every cut of wild BC salmon is terrific over the coals. Because salmon is lean compared to other protein foods, it does not exude a lot of self-basting fat. Be sure all grills, baskets, racks, foil, etc. are well-oiled to ensure easy handling of salmon while barbecuing. Marinating and frequent basting will keep salmon moist and flavorful.

Pan-frying - Coat salmon with seasoned flour or crumbs and fry in a small amount of hot butter or oil, turning once halfway through cooking time.
Tip: Try cracker, cornmeal or cornflake crumbs for coating. Add Parmesan cheese to crumbs for extra zest.

Stir-frying - Cut salmon steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables.

Broiling - Place seasoned and/or marinated salmon on well-greased broiler pan. If using fillets, fold thin ends under to ensure even cooking. Broil under preheated broiler 4-5 inches from heat.

Steaming - Place salmon on a greased perforated rack over 1-2 inches of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time.

Poaching - Cover salmon with cold poaching liquid (water, broth, etc.). Bring to a simmer, then cover pan and keep liquid at a simmer for required cooking time.

Baking - Place salmon in a greased baking dish (or wrap in oiled foil and place on a baking sheet). Brush with melted butter or oil and season with salt and pepper. Bake in a preheated 450 F (230 C) oven.
Tip: If stuffing is used, remember to measure salmon after it has been stuffed in order to calculate proper cooking time.

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