The Fraser River system produces the highest quality salmon in the world.
King (Chinook) Salmon: Also known as Chinook, Tyee, or Blackmouth are prized for their high oil content, firm texture and succulent flesh. The color of the flesh can range from deep red to a white. Some people believe there is nothing better than a white King on the barbecue.
Kings are the largest of the species with their average weight in Puget Sound being approximately 15-20 lbs. Its high oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
Sockeye (Red) Salmon: Also known as "Red" salmon, are known for their rich flavor, with the dramatic color remaining during cooking. Sockeyes are prized for their rich flavor and are suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
Fraser River bound Sockeye salmon, which we target in Puget Sound, are the fattest, most flavorful sockeye in the world! Sockeyes are grazers of the oceans, eating from the bottom of the food chain. Their diet consists of zooplankton, which gives them their deep red color. Sockeye is our best seller.
Coho (Silver) Salmon: Red flesh nearly on a par as sockeye with a firm texture and delicate flavor, Coho are a very popular salmon. Cohos are an excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
Pink (Humpback) Salmon: Pinks are distinguished by their light, rosy pink-colored flesh, tender texture and delicate flavor….very much like trout!
Pink salmon is possibly the cleanest, healthiest protein on earth. Pinks live out their entire lives in just two years, eating, like sockeye, from the bottom of the food chain. Because of their remarkable growth, pinks must be handled with the utmost care to insure good texture and flavor. Only reef net caught Fraser River pinks can deliver this promise.
Pinks are great for pan searing or fish and chips and because of their milder flavor make an excellent vehicle for sauces during baking.
Keta (Chum) Salmon: Keta have a firm texture, tempting orange-pink color and mild flavor. They are prized both for their eggs and for a great smoking.
OUR LOCAL PACIFIC SALMON RUN SCHEDULE
- Last week of July: Sockeye season opens for Reefnet test fishing
- 1st- 3rd week of August: Sockeye commercial season
- 3rd week of August: Kings just begin to run
- 3rd- 4th week of August: Sockeye at end of run, King run increases in volume
- 1st -2nd week of September: Kings nearing end of run and Coho begin to show
- 2nd -3rd week of September: Coho run peaks
- 1st week of October: Coho run ending and Keta beginning
- 3rd -4th week of October: Peak of Keta run