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Chinook Salmon are also called Spring Salmon, and got its name after the indigenous Chinookan peoples of the Pacific Northwest. In the US, these salmon are often referred to as King Salmon since they are the largest wild salmon species and can grow up to 100 lbs. Our chinook salmon are harvested using seine nets off the west coast of Vancouver Island. Since these stocks are caught at the mouth of the specific river systems on Vancouver Island that they are returning back to, this is a highly targeted, well managed fishery. While most wild salmon species spend 1 - 3 years at sea, Wild Spring Salmon will spend up to 5 years at sea before returning to spawn. Our Chinook Salmon has a dense meaty texture, rich fatty consistency and is full of flavour.
Chinook salmon is incredibly versatile. Its full flavor and thick meaty flesh can stand up to intense cooking methods (like charcoal grilling) and strong seasonings, or the simplest treatment, such as steaming or baking with a squeeze of lemon and a drizzle of extra-virgin olive oil. Either way, its full, rich, wild flavor will shine through. Compared to Sockeye, Wild Spring Salmon has a higher fat content and therefore a more luxurious texture, and its flavor will create a dining experience that your dinner guests will never forget.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Spring Salmon||Oncorhynchus tshawytscha||Wild||Seine||Canada||FAO 67||Canada|