Species Presentation CommentsKing

Also known as Chinook, Alaska king has an intense flavor, red flesh and high fat content.

It is the largest in size and the most demanded of the Alaskan species.

Expert recommendation: Use it as the center of the plate as raw fish, good for sushi.

Hot smokedA rich red color given by the high krill content in the fish diet makes it a very appealing smoked. It has a rich shellfish taste, however, some attendees found it bit salty. Baked, with salt and pepperGreat taste, again, enhanced by the strong presence of shellfish flavor, soft in texture but somewhat dry. Salmon poke

Raw king salmon, spring onions, sesame, furikake, smoked chilli flakes, soy, sugar served with seaweed salad on sushi rice.

Diners enjoyed the flavor and texture of this fish at its fullest when uncooked. A mixture of Japanese condiments, rice, wakame and soy sauce blended perfectly with the fish.

Served with Soli White blend (Chardonnay, Riesling, Sauvignon Blanc & Gewurtztraminer)

Coho

Also known as silver salmon, this fish is the closest to Atlantic salmon in taste.

It is the second largest species and has a high oil content.

Hot smokedThe orange color is not as intense as other species’, but its oil content makes it a great smoked fish, as it does not dry out in the process. Baked, with salt and pepper

More succulent to me than King salmon, presumably due to its oil content - but surely due to the fact that my palate is more familiar with farmed salmon.

Softer both in texture and flavor compared with the other species we tried.

Salmon Reuben

Hot smoked pepper crusted coho salmon with achari spiced mayonnaise, cold pickled white cabbage, pickles and rye crumble.

To me, a completely different way to eat salmon, with red wine, and sauces I would normally combine with meat. The fish was dry, but the mayonnaise was a great accompaniment that did well in adding certain moist to the dish. Good balance.

Served with Cabaret Frank Cabernet Franc.

Sockeye

Also known as red salmon, it has deep red flesh, and almost a meaty texture.

Good for barbeque, the fish retains its color throughout cooking.

Hot smokedFirm texture when smoked, a good center of the table with a rich taste. Baked, with salt and pepperIntense salmon flavor, strong texture and moist. Lightly cured

Mi cuit sockeye salmon garnished with compressed apple, pickled cucumber, watercress emulsion and nasturtium leaves.

Served cold with Holzer Gruner Veltliner, the dish was refreshing and light, with a finish that reminded me of a salad.

The dish was the perfect main course for a summer, 24^oC day.

We tried it: ASMI highlights subtle differences in wild Alaska salmon