fresh fish guide
Chinook Salmon *
Also called Spring or King Salmon, the largest of B.C.'s salmon
runs over 35 lbs. Its firm flesh can range from ivory white to deep red.
Coho Salmon *
Similar to Chinook and prized by sport fisherman, Coho has firm,
medium red flesh.
Sockeye Salmon *
Smaller than the Coho or Chinook with deep red flesh, it is excellent
for the smokehouse and for curing.
* Salmon is high in protein, low in saturated fat and cholesterol, ideal for the diet conscious.
Arctic Char
A cousin of trout and salmon, Arctic Char lives in the cold,
pure waters of Canada's north from which it draws its subtle flavor. It is
low in fat with a smooth taste.
Albacore Tuna
For those who have only tried canned tuna, a grilled Albacore
steak will be a pleasant surprise. The firm, dense flesh is best served rare
to medium rare.
Halibut
Halibut is a flat fish, which can reach up to 300 lbs. It has
white flesh and a clean mild flavor, adapting to any cooking method.
Ling Cod
While not a true cod, it is one of the more important food fishes
of the west coast. The dense flesh takes a surprisingly long time to cook and
is better suited to moist heat cooking methods.
Red Snapper
Firm, delicate and sweet white flesh with large flakes, suitable
to any cooking method. Many classic Caribbean and Mexican recipes were developed
for this species.
Rainbow Trout
Harvested locally in Sooke, the pink flesh has a rich, fine texture
and a delicate flavor.
Sablefish
Also called black cod, it has a mild flavor and is well suited to grilling, pan searing
or braising. The large flake white flesh adapts well to a variety of accompaniments.
Sole
Considered one of the finest fish on the market, Petrale sole
has white, fine flaked flesh with a sweet mild flavor.
