Does Salmon Taste Fishy? A Guide to the Flavors of Different Salmon Types

Salmon is one of the most popular fish among seafood lovers. But if you’re new to eating salmon, you may wonder – does salmon taste fishy? The answer isn’t so straightforward. While salmon is a type of fish, some varieties and preparations have a much milder flavor than you’d expect.

This article will talk about the things that make salmon taste different and how the different types of salmon taste. Read on to learn whether salmon tastes fishy to you!.

What Makes Salmon Taste Fishy?

When people say a fish tastes “fishy” they usually mean it has a strong pungent flavor reminiscent of the ocean. Several things can contribute to an overly fishy taste in salmon

• Oils—Salmon is a fatty fish, so it has natural fish oils that give it a unique flavor. Some varieties are oilier than others.

• Freshness – Salmon that isn’t very fresh tends to taste more fishy. Make sure you buy salmon that is cold and firm to the touch.

• Cooking Method – Cooking salmon at a high temperature can make it taste fishier. Try more gentle methods like poaching or baking.

• Diet – Farmed salmon that eat fishmeal can pick up a fishy taste Wild salmon have a more varied diet.

• Storage – Salmon that sits around too long after catching can start to taste fishy. Eat it within a couple days of purchase.

• Parts – The belly area of salmon often tastes fishier than the fillet. Stick to fillets for a milder flavor.

So while salmon does have an inherently fishy taste, there are ways to minimize it and bring out its more delicate notes Next, let’s look at how different types of salmon compare

Atlantic Salmon

Atlantic salmon is one of the most common varieties. It’s farmed in many parts of the world but also found wild in the Atlantic Ocean. In general, Atlantic salmon has a moderate fishy taste and a good balance of oils.

Farmed Atlantic salmon tends to be less fishy than wild. It has a milder flavor since its diet is controlled. Wild Atlantic salmon eats more seafood, leading to a stronger fishy essence.

No matter the source, Atlantic salmon has a relatively smooth, buttery taste and orange-red flesh when raw. It develops a much richer flavor when cooked. Grilled Atlantic salmon has a slight smoky flavor.

Coho Salmon

Also called silver salmon, coho is a wild salmon species found in the Pacific Ocean. Many people consider it one of the best salmon for eating raw in dishes like sashimi due to its mild flavor.

Compared to other wild salmon, coho has lower oil content. This gives it a lighter, cleaner taste that isn’t overly fishy. It has a smooth texture and a delicate, sweet flavor with fruity notes.

Coho salmon keeps its mild taste when cooked. Grilling, smoking, and baking all work well. Just take care not to overcook it, which can dry it out.

King Salmon

Known as Chinook salmon, king salmon is the largest of the Pacific species. Its high fat content gives it a rich, indulgent flavor. Of all the salmon types, king generally tastes the fattiest and least fishy.

King salmon has a very creamy mouthfeel and viscous texture thanks to all that beneficial omega-3 fat. The flavor is delicately sweet with a buttery, almost nutty taste. It’s smooth and mild rather than fishy when eaten raw.

Cooking brings out more savory umami notes in king salmon. Grilled king salmon develops a smoky char while retaining a luscious fattiness. It’s a great choice if you want a luxurious salmon eating experience.

Sockeye Salmon

Sockeye is the reddest salmon variety thanks to its high astaxanthin content. It has an intense color and flavor to match. The rich taste comes from its high oil content, second only to king.

The flesh of raw sockeye is firm and deep orange-red with purple hues. You’ll notice a robust fishy flavor tempered by a subtle sweetness. It’s more intense than many other wild salmon but not overtly fishy.

Cooking sockeye salmon helps balance the strong fishiness. The taste becomes more mellow and savory. Sockeye’s firm texture makes it perfect for grilling.

##Pink Salmon

Found wild in the Pacific and canned, pink salmon has a light pink flesh that matches its name. It has a much lower fat content than other salmon which gives it a less fishy flavor.

Pink salmon has a mild taste that many describe as metallic or watery. The flavor is subtle enough that it tends to get lost when cooked or combined with sauces.

Because of its leaner composition, pink salmon can dry out more easily during cooking. Keep preparation methods simple to prevent this.

Smoked Salmon

Smoked salmon gets a double dose of that characteristic smoky flavor. There are two main types: hot smoked and cold smoked.

Hot smoked salmon is cooked and then smoked. This heating process reduces any fishy tastes and gives the salmon a mellower, smoky essence.

Cold smoked salmon is simply cured and then smoked without heat. It has a moderately strong fishy flavor complemented by smoky notes.

Overall, smoked salmon is less fishy than raw preparations. The smoking rounds out the taste.

Does Salmon Taste Fishy to You?

When prepared properly, most types of salmon have a mild, savory flavor with subtle sweet notes rather than an overly fishy essence. But taste is also highly personal. Here are some tips if salmon tastes unpleasantly fishy to you:

• Stick to fattier wild salmon like king and sockeye which taste less fishy.

• Always buy sashimi/sushi-grade for eating raw to avoid contamination.

• For cooked salmon, opt for gentle cooking methods like poaching or baking.

• Cold smoke rather than hot smoke if you don’t mind some raw fish texture.

• Drown out the fishiness with bold marinades, rubs, and sauces.

• If it’s too strong, salmon just may not be to your tastes. Try a milder white fish instead.

Hopefully this breakdown gives you a better idea of what to expect with salmon’s taste. With high-quality salmon and the right preparation method, it can be an amazing seafood experience. Give a few different varieties a try to see which best suits your preferences.