Good Fish Guide
Your guide to sustainable seafood
You can play a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood.
Our seas face a wide range of threats. Climate change, pollution, habitat and biodiversity loss are all impacting our seas; plus 90% of global fish stocks are either fully or over-exploited. All these factors combined mean that urgent action is needed to restore the health of our seas. Fish farming (aquaculture) is rapidly expanding to meet increasing demand for seafood, but if this is done badly it can also damage the environment and exacerbate these other problems.
Use the Good Fish Guide to find out which fish are the most sustainable (Green rated), and which are the least sustainable (Red rated). Make the right choice and reduce your impact – every purchase matters! Find out more about our seafood work, including how we develop our seafood ratings, plus sustainable seafood recipes and more.
You searched for "salmon, sockeye , red salmon, bluebacks, redfish"
Salmon, Sockeye , Red Salmon, Bluebacks, Redfish
Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and
in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.
The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — North Pacific
Stock detail — Alaska and British Columbia
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme