When at the fish market or cold counter, there seems to be an array of salmon choices- Chinook, Coho, King, Copper River, and Sock Eye. So... What what's the difference between all these varieties?

Here's a crash course in Oncorhynchus genus of the Salmonidae family, in which pacific salmon, trout, white fish, and graylings fall. The order is Salmoniformes, for all my aquaculture dorks out there.

Sock Eye: (Red) Oncorhynchus Nerka: Sockeye salmon have dark blue-black backs, silvery sides and white bellies. The average size is 6-9 pounds and are 4-5 years of age. The Sockeye's flesh is ruby red in color and is the most sought after salmon in Alaska due to it's wonderful flavor and color. The Sockeye run is second largest after the Pink Salmon Run. When Oncorhynchus Nerka is landlocked it's call Kokanee. Spawns in fall.

Chinook: (King) Oncorhynchus Tshawytscha: Chinook Salmon have a blueish-green back with silvery sides and a white belly and black spots on the back and tail and silver splashes in the tail. Chinook salmon range from 25-126 pounds and are 5-7 years of age. The flesh of the Chinook salmon is highly prized for it's rich salmon flavor and firm flesh. The natural numbers of wild King salmon is quite low compared to the other species of salmon, but is being managed to maintain the historical escapement goals and is in no way endangered in Alaska. Is both commercially harvested and is also a prize sport fish. Spawns in the fall, runs springm summer and fall.

Pink: (Humpies) Oncorhynchus Gorbuscha: Pink Salmon are bright steely-blue on their backs with silvery sides and large black spots on their backs and tail fin. The male Pink salmon develops a large hump on its back and hooked jaws before it spawns. Pink Salmon are the smallest of the Pacific salmon. The average weight is 3-5 pounds and mature at 2 years old. The flesh of the Pink salmon is a very light pink color and must be processed very quickly to retain the freshness. The Pink salmon is generally used for canning. Pinks also produces the largest havested numbers of salmon in Alaska. Spawns in fall.

Coho: (Silver) Oncorhynchus Kisutch: Coho Salmon are bright silver with small black spots on their backs and on the upper part of their caudal fin. The average weight is 6-12 pounds. The flesh of the Coho salmon is light pink and has a very delicate flavor. A very difficult salmon to keep fresh because of it's feeding habits. The flesh tends to soften very quickly unless dressed immediately after being caught. Spawns in fall.

Chum: (Dog) Oncorhynchus Keta: Chum Salmon have greenish-blue backs with silver splashes in the tail. It looks very similar to a Sockeye when ocean fresh. Chum or Keta range from 6-17 pounds and are mature at 3-6 years old. The Chum has very light colored flesh and is very mild in flavor. Spawns in fall.

Steelhead: (Rainbow Trout) Oncorhynchus mykiss: Run in both the Summer and Winter here in the Northwest. Rainbows are freshwater only, while Steelhead are anadromous (go to sea). They average between 8-11 pounds and make the anglers of this area disappear twice a year to the Clearwater, Salmon, Skagit, St. Joe Rivers and many others only to return when they got the big one. Spawns in Spring.

Salmon connoisseurs will quibble about the pros and cons of Chinook vs. Sockeye, wild vs. farmed, northern vs. southern hemisphere, and yes, there are differences, but I find that freshness and fillet quality is FAR more important.

How to get the good stuff...

Whole Fish: Take a good look at the eyes- they should be clear and bright, not sunken or cloudy. The gills should be a deep red and the skin shiny and slippery to the touch. When you pick up the fish it should feel firm, not floppy.

Salmon Fillet: Give it a poke! Press the fillet with your finger- the flesh should spring back, not leave your fingerprint in it. The flesh should have a bright orange-red hue with nice marbling and there shouldn't be any low tide-type smells.

Here in Sandpoint, check out Yokes Fresh Market or Super 1. (You can pick up our Cedar Grilling Planks at both of these locations too!) Any of the guys at the fish counter will be more than happy to help you out. They will even fillet your whole salmon if you ask nicely.

The best way to prepare this fresh salmon you pick up is unequivocally on a Outdoor Gourmet Cedar Grilling Plank. Duh!

Here's how that's done...

Welcome to your weekend! -KB

Every couple years, a basic nutrient is glorified and/or villified with updated dietarty studies. Carbs were uncool and high-protein diets were the thing. All of a sudden, anti-oxidants cure everything from wrinkles to ringworm. While most of this is metabolic mumbo-gumbo, the American Heart Association has found that Omega-3 Fatty Acids have a wide range of benfits and increasing your intake of fresh fish, salmon in particular, is one of the best ways to increase your intake of said OMG-3's.

Since the release of the studies in the early 2000's, the American intake of salmon has spiked to four times what is used to be in the '90s.

OmegA-3'S Roll

Every cell in our body is surrounded by a cell membrane composed mainly of fatty acids. The cell membrane allows the proper amounts of necessary nutrients to enter the cell, and ensures that waste products are quickly removed from the cell.

So, here is just another great Cedar Planked Salmon Recipe to aid you cell membrane health and well-being.

Ingredients

1 Outdoor Gourmet Cedar Grilling Plank

1/4 cup maple syrup

2 tablespoons Cointreau (orange-flavored liqueur)

1 teaspoon grated orange or lemon rind

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

6 (6-ounce) salmon fillets (about 1 inch thick)

1 cup orange or lemon sections (about 2 oranges)

3/4 cup diced peeled avocado (about 1)

1/4 cup fresh orange juice (about 1 orange)

2 tablespoons finely chopped red onion

2 tablespoons finely chopped red bell pepper

1 tablespoon finely chopped fresh chives

1 tablespoon fresh lime juice

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.

Place fillet on the grilling plank, skin down.

Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.

When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.

Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.

Welcome to your weekend! -KB

In the cedar grilling plank business, the two largest events of the year just happen to coincide- Memorial Day and the Copper River Salmon Run. Both of these events have the masses congregating on patios, decks, beaches and in their backyards, briquettes in hand, with BBQ on the brain, eager to take part in the little bit¿ of Americana called the three-day weekend.

I celebrated the kickoff of grilling season 2010 in the only way someone in my line of work would... by planking a whole bunch of food! Hot wings, beer brats, sirloin and assorted vegetables on hickory skewers, all hit the grill and were quite scrumptious, but nothing could compare to the 5 lb. Copper River Salmon! That is 5 lbs. minus head and gutted, mind you!

I soaked my 16 x 7 Western Red Cedar Grilling Planks all afternoon and filleted out my big, beautiful fish into two whopping slabs... the recipe I use is listed below.

Sprinkle salmon fillet with brown sugar,real maple syrup or bed with lemon and herbs, as shown in photo. Season to t aste with salt, coarsely ground pepper and garlic.

Place fillet on the grilling plank, skin down.

Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.

When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin. ENJOY!

We ate ourselves into a stupper then headed out to the fire pit to burn the remaining planks. Yes, the palnks are reusable, but these had a good amout of salmon skin stuck to 'em and I didn't want the dogs getting to them, so they were part of our Memorial Day Weekend camp fire.

Welcome to your Three-Day Weekend. -KB