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Wild salmon

Everything you always wanted to know about wild salmon

Wild salmon

Everything you always wanted to know about wild salmon

TYPE: Onorhynchus kisutch, and more

BEST CATCH: From summer to autumn - usually june to october

RELATED SPECIES: Trout, Arctic char and Grayling

PREPARATION: fried, grilled or oven-baked

Preperation suggestion: Wild salmon in an asparagus-wild garlic packet 'en papillote'

TASTE:

The culinary specialty of wild salmon is highlighted by its lean, firm meat and its mild but elegant flavor.

Wild salmon (Onorhynchus kisutch) are streamlined fish with a silvery-blue coloration. However, their distinctive red flesh isn't due to their own biology; salmon flesh is naturally white. The characteristic red color of wild salmon comes from the carotenoid astaxanthin—a natural pigment found in certain algae and tiny marine animals. These are eaten by crustaceans such as crabs, in whose tissues the pigment accumulates and eventually enters the salmon's flesh and skin via the food chain.

What makes wild salmon special is its unique life cycle: It is born in freshwater rivers, migrates to the sea as juveniles, and then returns to its birthplace to reproduce. This is the so-called spawning migration, one of the most impressive natural feats in the animal kingdom. During this journey, which often covers thousands of kilometers, the salmon stops feeding and mobilizes its entire energy reserves. It must overcome raging currents, rapids, and even waterfalls, often under extreme conditions. Unlike farmed salmon, wild salmon is wild-caught and grows in its natural environment, which is clearly noticeable in its flavor and texture.

At HONEST CATCH, we stock wild coho salmon, also known as silver salmon. Their habitat ranges from the icy coasts of Alaska and Canada to Norwegian fjords and the open expanses of the North Atlantic and North Pacific. At sea, they hunt smaller fish, crustaceans, and plankton – nimbly, accurately, and with excellent perception.

As a true delicacy, wild salmon impresses with its tender and aromatic meat. Wild salmon is characterized by a particulary low fat content and a high protein content, making it an easy-to-digest and simultaneously light choice. Compared to farmed salmon, wild salmon is more flavorful and has a firmer, more natural meat texture. Wild salmon can be prepared in a variety of ways, whether in the pan, on the grill or gently baked in the oven with lemon butter, asian teryaki marinade, or the classic dill preparation. Furthermore, due to its sashimi -quality, the Coho wild salmon fillet is ideal for curing.

Wild salmon in detail

Wild salmon

Wild salmon can overcome impressive heights when they have to climb waterfalls on their way to their spawing grounds. Some jumps can reach up to 3.5 meters and in exceptional cases, even heights of over 5 meters can be achieved.

Wild salmon

Wild salmon can overcome impressive heights when they have to climb waterfalls on their way to their spawing grounds. Some jumps can reach up to 3.5 meters and in exceptional cases, even heights of over 5 meters can be achieved.

Fun fact:

GIF mit einer weißen Fischgrafik auf blauem Hintergrund, die mehrere rote Luftblasen ausstößt

Salmon have an extremely keen sense of smell; they locate their natal river using its chemical signature in the water. A biological navigation miracle, so to speak.