04/25/2026
Born in the cold coastal and interior waters of British Columbia, Canada, wild Salmon swim to the open Pacific Ocean to mature and return to their native waters to spawn. Throughout the wild Salmon’s cycle of life, they migrate through the pristine waters of the west coast and receive nourishment from nature’s nutrients. With only pure surroundings and natural foods throughout the wild Salmon’s development, only a quality product is produced.
The natural phenomena of wild BC Salmon’s life cycle and migration patterns create five distinct Salmon species that delight consumers all around the world. The five species of Wild BC salmon all share a similar outward appearance, but offer a marked distinction in flesh color.
------------------------------
Chinook/King/Spring Salmon
------------------------------
Latin Name: Oncorhynchus Tschawytscha.
Other Common Names: Spring, King, Tyee.
Average Commercial Weight: 9 kg (20 Lbs).
Average Commercial Size: 56 cm – 81 cm (22 inches – 32 inches).
Flesh Color: Deep-red to ivory color lightens slightly when cooked.
Flavor: Rich and full.
Texture: Moderately firm with larger flakes Flesh.
Suggested Cooking Methods: Bake, Broil, Grill, Poach.
Life Cycle: 4 – 7 years.
Migration: Chinook migrate upstream from the spring through the fall as far as 1,500 Kilometers (932 Miles) inland. Chinook fry may go to sea soon after hatching, or after one to two years in fresh water.
------------------------------
Sockeye Salmon
------------------------------
Latin Name: Oncorhynchus Nerka.
Other Common Names: Red Salmon (when canned).
Average Commercial Weight: 2.7 kg (6 Lbs).
Average Commercial Size: 51 cm – 61 cm (20 inches – 24 inches).
Flesh Color: Deep red to orange red color is maintained when cooked.
Flavor: Rich and full.
Texture: Firm with tighter flakes.
Suggested Cooking Methods: Bake, Broil, Grill, Poach.
Life Cycle: 5 years.
Migration: Sockeye spawn in streams with lakes in their watershed and stay in those lakes for one to three years before migrating to sea. They move rapidly out of the estuaries and thousands of miles into the Gulf of Alaska and North Pacific Ocean where they feed. They return to their spawning stream when they are three to, at times, even six years old.
------------------------------
Coho Salmon
------------------------------
Latin Name: Oncorhynchus Kisutch.
Other Common Names: Silver, Medium-red (when canned).
Average Commercial Weight: 2 kg – 5.5 kg (4 Lbs – 12 Lbs).
Average Commercial Size: 56 cm – 66 cm (22 inches - 26 inches).
Flesh Color: Vibrant reddish-orange color is maintained when cooked.
Flavor: Moderately full and versatile.
Texture: Firm and fine textured.
Suggested Cooking Methods: Bake, Broil, Grill, Poach, Sauté.
Life Cycle: 3 years.
Migration: Adult Coho usually return to fresh water between late summer and early fall. Most choose streams close to the ocean, although some will journey as far as 1,500 Kilometers (932 Miles) inland. Young Coho fry are different than the other salmon species as they stay in their spawning stream for a full year after they emerge from the gravel.
------------------------------
Chum Salmon (Keta)
------------------------------
Latin Name: Oncorhynchus Keta.
Other Common Names: Silver-bright, Keta (when canned).
Average Commercial Weight: 3.5 kg (8 Lbs).
Average Commercial Size: 56 cm – 66 cm (22 inches – 26 inches).
Flesh Color: Reddish-pink. Becomes paler as fish migrates upstream.
Flavor: Milder and more delicate.
Texture: Firm and can be drier.
Suggested Cooking Methods: Bake, Broil, Grill, Poach, Sauté, Steam.
Life Cycle: 3 – 5 years.
Migration: Chum salmon generally spawn in late fall and usually in the lower tributaries along the coast, rarely more than 150 Kilometers (93 Miles) inland. Fry emerge in the spring and go directly to sea.
------------------------------
Pink Salmon
------------------------------
Latin Name: Oncorhynchus Gorbusha.
Other Common Names: Humpback, Humpie.
Average Commercial Weight: 2 kg (4 Lbs).
Average Commercial Size: 35 cm – 46 cm (14 inches – 18 inches).
Flesh Color: Light rose-pink color lightens slightly when cooked.
Flavor: Mild and delicate.
Texture: Softer.
Suggested Cooking Methods: Bake, Broil, Poach.
Life Cycle: 2 years.
Migration: Pink salmon fry migrate to the sea as soon as they emerge from the gravel and live almost their entire two years in ocean feeding areas. Adults leave the ocean in the late summer and early fall and usually spawn in streams, not fed by lakes, that are a short distance from the sea.
------------------------------
Ref: https://www.bcsalmon.ca
