Different Types Of Salmon

Learn all about the different types of salmon that are used for smoking, and what makes each variety deliciously different. Whether you're searching for the best smoked salmon, or just love to eat this yummy fish, there's a perfect option for everyone.

Species

Farmed vs. Wild-Caught

When it comes to choosing the best kind of salmon to buy, understanding the difference between farmed and wild-caught is essential. Farmed are raised in controlled environments and tend to be more consistent in size and fat content. This makes them a popular option for those looking to buy salmon at a more affordable price.

On the other hand, wild-caught salmon roam freely in the ocean, feeding naturally, which gives them a richer taste and a firmer texture. If you're after the healthiest salmon species, wild-caught varieties are typically leaner and packed with nutrients. However, these premium salmon types can be more expensive due to their seasonal availability.

• Farmed: Raised in controlled environments, these fish are often more consistent in size and fat content, and due to overfishing, they’re the most available type. The flesh tends to be milder and less firm compared to their wild-caught cousins, BUT they are widely available and often more affordable.
• Wild-Caught: Known for its stronger flavor and firmer texture, this wild fish roams freely in the ocean, feeding naturally, which gives it a better nutrient profile and a richer taste. Wild fish tends to have a leaner, more muscular flesh, and is prized for its quality and sustainability. That said, wild varieties can be more expensive and seasonal.

Atlantic

This is a very broad category that can include many different breeds of salmon found throughout Northern Europe and the Eastern Seaboard of North America. Buyer beware! Because Norway originally pioneered Atlantic salmon farming, fish from all over the world is labeled –incorrectly- Norwegian smoked salmon.

Pacific Smoked Salmon

A category used to describe different species found in the Pacific Ocean, most commonly from Alaska, the Pacific Northwest, and Canada. The most popular Pacific salmon breeds to smoke, ranked in no particular order:

• King/ Chinook: also called the spring, Canadian King or king salmon, with ivory white to deep red flesh.
• Chum: also known as dog salmon – for its canine-resembling teeth-, also known as Keta (an Asian aboriginal name). Their meat ranges from pale to medium red in color. These are the least common of the Pacific species.
• Coho (Silver): known for its red flesh.
• Sockeye (red): Sockeye, also known as red salmon or Nova, after the style used in its smoking process, has a bright and deep red-orange, firm meat.
• Pink (lumpback): Known as humpback or humpie, is the smallest and most common of the North American Pacific. It has a light-colored flesh, and a delicate taste, with a low fat content.

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Types of Cured and Smoked Salmon

This beloved delicacy comes in various forms, each offering distinct flavors and textures. The smoking process not only enhances the natural richness of the fish but also helps preserve it, making it a popular choice for a wide range of dishes, from breakfast spreads to gourmet appetizers. Different curing and smoking techniques, along with the type of salmon used, result in unique flavor profiles that cater to diverse preferences.

There are two primary methods: hot smoking and cold smoking. Hot smoking cooks the fish, giving it a flaky texture and a stronger, more robust flavor. In contrast, cold smoking cures the fish at low temperatures, leaving it with a delicate, silky texture and a milder taste. Popular styles include lox, known for its salty richness, and gravadlax, which is cured with herbs and has a fresh, vibrant taste. Each variety reflects centuries-old traditions and regional influences, offering something for every palate—whether you prefer something subtle or more intense.

Lox

An Anglicization of the German and Scandinavian words for salmon, lox was a technique of preserving popular during the 19th Century and early 20th Century, where wild Pacific fish was cured in brine very heavy in salt (there was really no smoking involved). The result was a very fishy flavor, which later went out of style and popularity. Today, “lox” is used to describe basically any type of smoked salmon.

Nova

Nova is a term that usually refers to a wet-cured, slightly salty farmed smoked salmon. The fish could come from anywhere, and the flavor is very mild and not very salty. The name owes its origins to the wild Nova Scotia Atlantic salmon, a fish species that was overfished to extinction.

Balyk

This delicious prime cut refers to the top portion (tenderloin) of the fish, carefully hand-cut and trimmed, lightly smoked and salted for the most perfectly crafted product. You’ll only find this at very sophisticated specialty stores, as it is pricey (but worth it).

Gravadlax

A specialty product, gravadlax is fish that has undergone a traditional Scandinavian curing technique in which it is marinated in a mixture of dill, sugar, and special herbs, then cleaned, fileted, and the mixture removed. The fish is then lightly smoked for full flavor. The term ‘gravadlax’ is literally “salmon from the grave”, as the northern peoples would bury the fish underneath the earth throughout the curing process.

Alaskan Smoked Salmon

A species of fish found wild in the cold waters off Alaska, it’s widely available due to the large numbers and sustainable populations. It also falls under the Pacific category and is also known as King. It can be found wild or farmed and it’s one of the best tasting varieties! It’s typically hot smoked, using traditional Native American techniques. Its texture varies, depending on the brining process, but most prefer to have it silky or firm.

What you should remember about cured Salmon

The flavor and texture of this delicacy are shaped by the curing process, so whether it’s cured with salt, sugar, or herbs, the goal is to preserve the fish while enhancing its natural taste.

• Salt Content: it can range from only lightly salty to intensely brined, so consider your salt preference when choosing a type.
• Smoked vs. Non-Smoked: Some, like lox, are not smoked, while others like Nova are smoked after the curing process for added flavor. Again, it’s a flavor preference.
• Pairings: The key is to balance its rich, savory flavor with something light and creamy.