When people first come to the west coast they often assume that "a salmon is a salmon". This of course, is not true. Fishermen will tell you that there are five major species of salmon on the Pacific Coast and that they are called a number of different names to further confuse the novice. Let’s take a look at the five species in order of their value per fish and consider some of their nicknames.
We must consider the Chinook as the quintessential trophy fish. They live as long as 7 years and can attain a size of over 120 pounds. This legendary salmon deserves more than one name and sure enough it has a few. When it is growing in the ocean it is popularly called a "Spring" and when it grows really big it transforms into a "Tyee" in Canada and a "King" in America. Darn we're always arguing. It tastes great and can feed a family of 45.
The ruby red fleshed champion for master chefs is the Sockeye. This relatively small salmon is considered the gourmet’s delight throughout the world. This fish averages around 5-7 pounds at its peak and our First Nation’s people consider it the "gold standard" of salmon. Great smoked, baked, barbequed or raw, you have to try it.
The Pink Salmon is the most abundant of all of the Salmon species. Runs of many millions of fish are not uncommon. They only live for two years and their size tends to max out at around six pounds. The flesh is delicate and slightly oily but this pale pink-fleshed salmon is great on the BBQ or smoked and fills you up very economically.
If you are looking for a bargain brand salmon, Chum or Keta Salmon is the way to go. They can grow to about ten pounds and are quite plentiful although lately there have been some down years. This pale pink fleshed salmon, along with the Pink is also called Dog Salmon by our west coast tribes. Great smoked or BBQ'd.