Red salmon
Red salmon, also known as Sockeye Salmon (Oncorhynchus nerka) is one of the smaller species of Pacific salmon, typically measuring around 20 to 30 inches in length and weighing between 4 to 15 pounds. It is native to the North Pacific Ocean and rivers that flow into it.
Generally, Red salmon mostly inhabit colder, deeper waters in the North Pacific Ocean, where they spend the majority of their adult lives feeding and growing. When it’s time to spawn, they migrate from the ocean to freshwater rivers and streams, where they lay their eggs in gravel beds.
Like other Pacific salmon species, Sockeye salmon are anadromous, meaning they are born in freshwater rivers and streams, migrate to the ocean to mature, and return to their natal streams to spawn.
Red salmon is named for its striking red or pinkish flesh, which is one of its most distinctive characteristics. This vibrant coloration is due to the diet of the fish, which includes crustaceans and other sources of astaxanthin, a carotenoid pigment that gives the flesh its characteristic hue.
Red salmon has a firm, meaty texture with large flakes that hold together well when cooked. The meat has a savory taste with a hint of natural oiliness. Some people describe it as more intense and assertive compared to other salmon species. While red salmon is not as fatty as some other species like Chinook salmon, it still contains a moderate amount of healthy fats, particularly omega-3 fatty acids.
It is commonly used to make a number of dishes, including grilled salmon fillets, smoked salmon, salmon sushi, and salmon salads.
White Salmon
White salmon, specifically Chinook Salmon (Oncorhynchus tshawytscha) also known as King Salmon, is one of the largest species of Pacific salmon. It is native to the North Pacific Ocean and rivers that flow into it.
White salmon can either be pale pink or close to faded red because of factors such as diet, age, and environment. The flesh may appear lighter compared to other species like sockeye or coho salmon. This salmon is known for its high fat content. This fat content contributes to its rich flavor and moist, tender texture. It is tender, almost buttery texture that melts in your mouth.
Chinook salmon usually inhibit habitats like deep ocean waters, freshwater rivers and streams. They are anadromous, meaning they migrate from the ocean to freshwater to spawn. Some individuals traveling hundreds or even thousands of miles upstream to reach their spawning grounds.
Like other Pacific salmon species, they are born in freshwater rivers and streams, where they spend the early stages of their lives before migrating to the ocean to mature. When it’s time to spawn, they return to their natal streams, where they lay their eggs and eventually die.
Difference Between Red Salmon and White Salmon
| Basis | Red Salmon (Sockeye) | White Salmon (Chinook) |
| Species | Sockeye Salmon (Oncorhynchus nerka) | Chinook Salmon (Oncorhynchus tshawytscha) |
| Flesh Color | Bright red to orange | Pale pink to deep red |
| Flavor | Rich, robust flavor with a hint of oiliness | Buttery, rich flavor with a milder profile |
| Fat Content | Moderately high fat content | High fat content, especially in larger fish |
| Texture | Firm and meaty texture | Tender and flaky texture |
| Habitat | Often found in colder, deeper waters | Can inhabit a variety of habitats, including deep ocean and freshwater streams |
| Lifecycle | Spawn in rivers and streams | Spawn in larger rivers and sometimes in smaller tributaries |
| Culinary Use | Ideal for grilling, smoking, and baking | Versatile in cooking methods; suitable for grilling, baking, broiling, or raw consumption |