Fish

17 flashcards · Biology · by Matt Takemoto

1. King Salmon or Chinook (spots on tail, thick caudal, black gums, small eye) Uses: smoking, grilling, bbq

2. Coho salmon (spots only on upper part of tail) Uses: poaching, smoking

3. Sockeye salmon. Look for bright, gold eyes and white gums. Also, no spots on back or tail. Uses: baking, grilling, sautee

4. Pink salmon. Humpy. Small scales, soft body and large oval spots near back and on tail. Uses: canning, caviar

5. Chum Salmon. Large pupil, no spots. White tip on anal fin. White mouth and gums.

6. Halibut

7. Salmon ID chart

8. Lingcod

9. Chinook (king). High fat content, rich flesh

10. Coho, AKA "slivers". Similar in flavor/texture to king. Gamy flavor, best poached.

11. Pink. Most common salmon. Low fat content and are often canned. Can be pan-fried or whole roasted

12. Sockeye. Rich flavor, red-orange flesh, second-fattiest.

13. Atlantic. Fatty, full-flavored, versatile.

14. Chum/dog salmon. Usually canned, smoked or cured.

15. Coho (note spots on top)

16. Chum/dog salmon

17. Sockeye salmon