Salmon season: How to savour different species

Salmon is a favourite staple for many Vancouverites. But some still don’t know the differences between West Coast species.

Thankfully, Wayne Sych, the executive chef at Joe Fortes Seafood & Chop House, does.

Sockeye is the most common salmon for Vancouver diners. “Super flavourful,” Sych says. (CBC)

Coho salmon is a smaller fish, weighing about 10 to 12 pounds, he told Our Vancouver host Gloria Mararenko.

“Not a lot of oil content. Very conducive to grilling, baking, pan-frying. It’s lighter flesh. Not a ton of over-the-top flavour,” Sych said.

Pink salmon has little oil and is typically canned. (CBC)

Sockeye salmon is probably