Oncorhynchus tshawytscha
Also Known As
King salmon, Spring salmon, Tyee, Winter, Quinnat, Blackmouth
U.S. wild-caught Chinook salmon is a smart seafood choice because they are sustainably managed with careful consideration given to impacts on endangered and threatened species.
Facts
Availability |
Fresh mainly in the summer and early fall, though the timing varies by area and fishery. Frozen year-round. |
Source |
U.S. wild-caught from Alaska to California. |
Taste |
Chinook salmon has a pronounced buttery, rich taste. They are the most highly prized salmon in the culinary world. White Chinook taste the same as the darker variety. |
Texture |
Oily, flaky, and meaty. |
Color |
The meat is almost always red, never pink, except for the rare white-meat variety. |
Health Benefits |
Chinook salmon is low in sodium and is a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 100 g (raw) |
| Amount per serving | |
| Calories | 179 |
| Protein | 19.93 g |
| Fat, total | 10.43 g |
| Saturated fatty acids, total | 3.1 g |
| Carbohydrate | 0 g |
| Sugars, total | 0 g |
| Fiber, total dietary | 0 g |
| Cholesterol | 50 mg |
| Selenium | 36.5 mcg |
| Sodium | 47 mg |
