6 Types Of Salmon Ranked From Least Preferred to Best Salmon, renowned for its taste and nutritional value, holds a special place in various cultures worldwide. From the revered ceremonies of North American tribes to its presence in traditional Japanese feasts, salmon continues to be a sought-after delicacy. With its popularity soaring, navigating the diverse array of salmon options available in grocery stores can be overwhelming. Questions about sustainability, sourcing, and quality often arise. To aid in making informed choices, it's essential to understand key factors such as size, bone presence, and meat color. Here, we present a comprehensive comparison of six popular types of salmon, shedding light on their unique characteristics and culinary uses. 6. Chum Salmon Chum salmon, also known as Silverbrite or Keta, roams the Pacific coast of America, typically weighing between 8 to 15 pounds. Despite its historical significance as a food source for sled dogs, chum salmon often faces aesthetic prejudice due to its brownish hue and curled lips as it ages. However, this variety offers excellent taste at a more affordable price point. Its mild flavor and drier texture make it suitable for various cooking methods, including baking, broiling, and grilling. 5. Pink Salmon Pink salmon, the most common species in the Pacific, lacks the oil content of its counterparts but shines in terms of sustainability. With regulations ensuring responsible harvesting practices, canned pink salmon emerges as a lean, healthy option. Ideal for salads, sandwiches, or salmon cakes, it offers versatility and nutritional value with minimal saturated fat content. 4. Atlantic Salmon Unlike the diverse Pacific salmon varieties, Atlantic salmon is exclusively farm-raised, boasting higher oil content and a flaky texture. Despite initial concerns about pollution and over-crowding in