Wild Salmon Research Paper

Cooking Salmon – Why Wild Salmon is Better For You?
Wild salmon have a meaty, succulent soft texture and rich flavor thanks to their diet and active lives, cooking salmon for a meal makes it a result of life in confined spaces from eating processed foods. Wild salmon’s high fat content, is so rich in omega-3s, makes it a healthy, delicious choice. That is why cooking wild salmon should be prepared in your kitchen and served on your table.
5 Species of Wild Salmon
There are five species for cooking wild salmon. You can only find these kinds of salmon in the market. There are subtle differences in the texture, color, and flavor of each species.

King (in season May to June)
Also called Chinook, this is the largest Pacific salmon species, average …show more content…
with the firmest texture and a strong, rich flavor.

Coho (in season August to September)
Also called silver salmon for its bright, silvery skin, Coho’s deep orange flesh is firm and meaty, with a more delicate flavor than king salmon. Cohos are the second largest species, with an average weight of 12 lb.

Keta (in season June to September)
Formerly called chum, this medium-size salmon, average weight is 8lb. has firm, light orange-pink flesh, a mild flavor, and relatively low fat content. It’s often smoked, but recently, it’s become more popular as an affordable fresh fish. Sushi lovers prize keta’s large, juicy …show more content…
They are often smoked or canned, but have recently gained favor as an economical fresh or frozen choice for those who appreciate mild-flavored fish.
A Great Way to Cook Wild Salmon
You don't need a recipe to cook! These steps will help you know about crunchy skin and tender, luscious fish is all about following a method. And it only takes five steps.
1. BUY YOUR FILLETS - CHECK FOR BONES
You'll probably buy boneless fillets, but even these often have a few stragglers, so check each piece. Take a fillet and drape it, skin-side down, over one hand. Use the other hand to run a finger along the faults in the flesh, feeling for pin bones. If you find any, use fish tweezers, needle-nosed pliers, or even just regular old tweezers to gently but firmly pull each pin bone out, being sure to pull along the same plane that the bone is on so you don't tear the delicate flesh.
2. GIVE YOUR FISH A PAT DOWN
Pat paper towels over all sides of each piece of fish. You want your salmon as dry as possible—the dryer your fish, the better and easier it'll cook.
3. PUSH IT

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