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Old 05-20-2011, 02:01 PM
 
202 posts, read 188,192 times
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I was at the store today, looking at Bumblebee canned Alaskan salmon. The pink salmon was about $2.79 per can and the sockeye salmon was about $5.69. Both are labeled as "wild alaskan salmon."

What is the difference between the two? And are they both actually wild caught?

Thanks if you wonderful Alaskans can educate a lower 48er on this. I've always wondered. I bought the sockeye but am wondering if I could have saved a few bucks and just bought the pink salmon.
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Old 05-20-2011, 02:07 PM
 
202 posts, read 188,192 times
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BTW, I ask about the "wild caught" thing because I prefer to support the alaskan salmon industry versus the farm raised ones. I doubt Bumblebee would lie about it but you never know. So I figured you guys would know.
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Old 05-20-2011, 03:33 PM
 
Location: Naptowne, Alaska
15,018 posts, read 25,399,783 times
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Quality for starters. You made the right choice in geting the sockeye (red) salmon. The pink salmon has a pink colored flesh vs a more orange red flesh of the red salmon.
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Old 05-20-2011, 05:19 PM
 
16,109 posts, read 16,156,538 times
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Quote:
Originally Posted by greenmartian View Post
I was at the store today, looking at Bumblebee canned Alaskan salmon. The pink salmon was about $2.79 per can and the sockeye salmon was about $5.69. Both are labeled as "wild alaskan salmon."

What is the difference between the two? And are they both actually wild caught?

Thanks if you wonderful Alaskans can educate a lower 48er on this. I've always wondered. I bought the sockeye but am wondering if I could have saved a few bucks and just bought the pink salmon.
Pink salmon are the most plentiful of the five species of salmon that we have in Alaska. They are often called "humpies" here.

Anyway, they've been the mainstay of Bumblebee's canned salmon products for years. It really isn't bad in some pasta dishes and dips, but it isn't the same quality of fish as sockeye is. One thing to note is that most people's familiarity with pink salmon comes from catching it in the rivers; freshly grilled ocean caught pink salmon is nothing to sneer at. Canned pinks also make a pretty good salmon melt; just treat it like tuna.

It's better than no salmon, but we do have better choices here.


BB's canned sockeye doesn't represent the best of the Alaska reds, but it's still pretty good. Of course you have to treat canned salmon differently than fresh or flash frozen when cooking it. It makes good salmon chowder, tacos, crepes, great in fettuccine.


Fish farming has been banned in Alaska since 1990; all of the salmon coming from here is wild caught. Labelling ect. is pretty strictly regulated; somewhere on the can you bought are numbers that inspectors can use to trace right back to the precise day and batch it was ran, which can be further traced to the boat it came off of.

Don't ever let anyone sell you what they are calling "keta salmon". There's a huge marketing push going on right now concerning that stuff but...

by the way, I'm in the salmon processing business so can't ethically promote our own business here or slam another one, but for an alternative to Bumblebee, some of our competition does a pretty good job and I think their prices are comparable:

http://www.vitalchoice.com/shop/pc/v...idCategory=222
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Old 05-20-2011, 06:06 PM
 
Location: Alaska
5,154 posts, read 9,565,498 times
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When I first heard about keta salmon, I said, "what the heck is that?" When someone told me what it was, I knew it was a marketing ploy.

I believe pinks have a milder flavor. Those that may not like a strong flavored salmon might like pink. IMHO, the order of preference for fresh salmon is:
  1. Kings/Chinooks
  2. Sockeye/Red
  3. Silver/Coho
  4. Pink/Humpies
  5. Chum/Dog
Some might quibble the order of the top three, but most would keep the bottom two at the bottom. My real number one is halibut.
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Old 05-20-2011, 06:59 PM
 
202 posts, read 188,192 times
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Thank you all for the great information, it's good to know. I will keep my eyes peeled for appropriate labeling. I went with the BumbleBee because that's one of the ones I know that are in the supermarket. But there may be others worth buying too and I will investigate.

I am glad that there is strict labeling regulations, that gives me confidence I am actually getting alaskan salmon and not some crappy franken-salmon cooked up in a lab somewhere.
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Old 05-20-2011, 07:09 PM
 
Location: East of Seattle, originally from SF Bay Area
14,871 posts, read 18,293,404 times
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One good thing about living near Seattle, we are now able to get fresh wild-caught Copper River Salmon. We don't but It much due to the price, about $40/fish, but it's worth it once or twice a year.
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Old 05-20-2011, 08:29 PM
 
Location: Palmer
2,492 posts, read 4,015,156 times
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Quote:
Originally Posted by akck View Post
IMHO, the order of preference for fresh salmon is:
  1. Kings/Chinooks
  2. Sockeye/Red
  3. Silver/Coho
  4. Pink/Humpies
  5. Chum/Dog
This is probably about right for most people. I do know people that prefer the milder taste of pink salmon. Pinks need to be taken care of quickly, canned, frozen, etc. They spoil much faster for some reason.

another nice thing about pinks is that there are a lot of them.
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Old 05-20-2011, 08:34 PM
 
Location: Syracuse IS Central New York.
8,267 posts, read 2,236,631 times
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Very informative about the different types of salmon and canned salmon.

I usually use the red..but wondered when making salmon loaf (with bread crumbs, egg, onion, mustard almost like a meatloaf but canned salmon), could I easily substitute pink canned for the red without sacrificing much in quality?
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Old 05-20-2011, 08:36 PM
 
16,109 posts, read 16,156,538 times
Reputation: 7162
Quote:
Originally Posted by akck View Post
When I first heard about keta salmon, I said, "what the heck is that?" When someone told me what it was, I knew it was a marketing ploy.

I believe pinks have a milder flavor. Those that may not like a strong flavored salmon might like pink. IMHO, the order of preference for fresh salmon is:
  1. Kings/Chinooks
  2. Sockeye/Red
  3. Silver/Coho
  4. Pink/Humpies
  5. Chum/Dog
Some might quibble the order of the top three, but most would keep the bottom two at the bottom. My real number one is halibut.
There's been a huge promotional push for chum salmon during the past couple of years...there was a deal in Seattle where they hired some high quality chefs to develop recipes using it. The recipes were all right but they used way more seasoning/spices/superfluous ingredients that salmon shouldn't need in order to taste good. Ocean caught chums have a very mild flavor that lends itself to that sort of thing though. We aren't interested in having them here, though.

Copper River salmon...excellent marketing program that they implemented years ago, and among the best of Alaskan seafood, but no real difference between them and our SE sockeye and Kings.

Just about a half hour ago I got what is probably the best salmon of the season (the first spring Kings); I'm going to have pictures from start to finish on our facebook page soon:

http://www.facebook.com/?ref=logo#!/...00002376573547

Last edited by Metlakatla; 05-20-2011 at 08:48 PM..
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