Salmon

Pacific and Atlantic salmon are among the most commercially important fish in the world, and tinned salmon has a history stretching back to the 19th century canneries of Alaska, British Columbia, and the Pacific Northwest. The major Pacific species are sockeye (Oncorhynchus nerka), king or Chinook (O. tshawytscha), coho (O. kisutch), pink (O. gorbuscha), and chum (O. keta), each with distinct colour, fat content, and flavour. Sockeye is the most prized for its deep red flesh and rich flavour. King salmon commands the highest prices. Pink is the most abundant and forms the backbone of mass-market production. Alaskan wild salmon fisheries are among the most sustainably managed on earth. Artisan producers across the Pacific Northwest and Alaska have elevated tinned salmon into a premium product, cold-smoked and packed in small batches.