Pacific salmon

Pacific salmon is the collective name for the six salmon species of the North Pacific Ocean: cherry, chinook, chum, coho, pink, and sockeye. All rank among the world’s most valued food fish, prized for rich flavor, firm texture, and omega-3 content. In fisheries science, their anadromous life cycle, migrating from ocean to freshwater spawning grounds, shapes management through hatcheries, catch quotas, and habitat protection. Products range from fresh and frozen fillets to canned and smoked salmon. Wild and farmed supplies together meet global demand, while sustainability certification helps consumers choose responsibly harvested stocks.