““On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species. Chinook (or king) salmon, for example, which ranges in color from white to deep salmon, is the highest-quality salmon and therefore the highest priced. Little of this salmon is canned because most is sold fresh or smoked. Sockeye is the reddest of all varieties, is of high quality, and also is high in price. Silver, medium-red, or Coho salmon, usually a rich orange color slightly touched with red, is widely used for canning. Pink or humpback salmon is lighter in color but has excellent flavor and is good for use in many combination recipes. Chum or keta salmon is light colored and bland in flavor.Δ””
