Make sure you know your salmon!
Sockeye, King, Keta… do you know the difference?

Below are four types of Pacific salmon – get to know them all with the descriptions below.


King salmon, also known as Chinook, have a firm, red flesh and a rich flavor. Certain
region-specific kings, including Copper River and Yukon River salmon, have become extremely
popular in recent years because of their deliciously rich flavor, which comes from extra fat
acquired by the salmon during their lives in extremely cold and rapid rivers.
This is the largest and least abundant salmon.
The king salmon run is from May to July.

Sockeye salmon, also known as Red, are known for the bright red color that remains even
after cooking. Sockeye have a rich flavor due to their naturally high concentration of oils.
Some consider sockeye to be the most flavorful of all salmon.
The sockeye run is from mid-May until September.

Silver salmon, also known as coho salmon, have orange-reddish flesh and a milder flavor than
sockeye. The fillet of silver salmon is highly sought after by chefs, as it is larger than most salmon fillets.
The silver run is from early July to mid-September.

Keta salmon, also known as chum or dog salmon, are very light in color with a delicate
salmon flavor.The flesh is very firm and has a lower oil content than many other varieties.
The Keta season runs from July until late September.


Elliott’s Commitment:
Elliott’s Oyster House is committed to the health of our environment by serving wild salmon only from sustainable runs.
These runs are monitored closely to protect the future of our precious natural resources.