Prevention is key to reducing lower productivity and reducing health care costs. There’s a saying in the seafood industry: the West eats cod, the East eats mackerel and everyone eats salmon. Sporting a distinctive reddish copper sheen and dense meaty flesh, sockeye is instantly recognisable. Chefs love its natural variability. This field is for validation purposes and should be left unchanged. It doesn't take all day, as I thought, to prepare a great meal. This lean and mean fish is a bit of a fighter according to fishermen. Provenance: These salmon species use the entire Pacific Rim coastline, ranging from South Korea to Southern California and northwards to Russia and Alaska. Wild places call us home, they’re fundamental to human life, and protecting them is in the interest of every single American. There are five species of wild Pacific salmon in the North Pacific waters: chinook (king), sockeye (red), coho (silver), pink (humpback) and chum (keta/dog/silverbrite) which give consumers a generous range of price points. According to the Wild Salmon Center (WSC), a leading group working to protect and conserve wild salmon strongholds around the entire North Pacific, Alaska ranks as one of the world’s healthiest and best managed fisheries whose limited harvests don’t endanger the long-term health of fish stocks. It has a rosy pink flesh and is lower in fat than other varieties. It’s healthy, delicious and much easier to cook than you think. The North Pacific provides the primary source of wild salmon that are harvested commercially and eaten in homes and restaurants all over the world. Salmon return to their spawning grounds for the purpose of reproduction. Donations are tax-deductible as allowed by law. It’s healthy, delicious and much easier to cook than you think. So whether you’re eating chinook or chum, sockeye or coho, here’s a guide to salmon, exploring its different tastes and textures, recipe ideas and cooking tips and sustainable outlook. Most of the fish are imported, chiefly from Norway and Chile, though recently there are initiatives to farm Atlantic salmon in Japan and China. It’s not surprising that this pretty pink, suppertime all-rounder frequently polls as the world’s most popular fish. Chum is mostly canned, eaten as fillets or makes delicious roe.In fact, its roe is well respected by sushi chefs, because of its size and flavour. For each variety there are sustainable and non-sustainable salmon available. Our fillet is pre-portioned for your convenience – have a portion or two or share the whole fillet. Pre-Portioned Pacific Salmon Fillet. There are a variety of Pacific salmon products carrying the MSC label in stores and restaurants worldwide, from prepared meals to fresh and frozen salmon. Registered Company number: 3322023, Overfishing, illegal and destructive fishing, Developing world and small scale fisheries, The MSC and the UN Sustainable Development Goals, A foodie’s guide: five of the best fish for the barbecue, A foodie’s guide: five of the best shellfish for the barbecue, The Aquaculture Stewardship Council (ASC). WWF promotes the concept of sustainable seafood to fisheries, retailers, and consumers and rewards sustainable fishing practices. That's not because wild-caught Atlantic salmon wouldn't be fabulous if we could get it, but the Atlantic salmon sold commercially are all farm-raised. And yet, for a fish we eat so much of, most of us know very little about it. Toronto cooking healthy, eating healthy consumer level classes are offered regularly in Mississauga.