HOW TO BUY SALMON | What Salmon Should You Buy at the Grocery Store?

With so many types of Salmon out there, it can be intimidating to figure out which salmon you should buy at the grocery store. Atlantic vs Pacific? Chilean vs Norwegian vs Scottish? What does that even mean? Brian breaks it down and tells you about the types of salmon commonly found at the grocery store so you have a better understanding of how to buy salmon next time you pick up groceries.
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[@kaypotter9097]

I always buy frozen, wild Alaskan sockeye salmon from Trader Joe's. About $8 for 2 servings. I totally agree with your note about frozen being superior!

[@pricillaburgos8783]

I’m going to get some rightnow better be good lol

[@terenarosa4790]

@@pricillaburgos8783 was it?

[@micah1754]

Not in New Zealand, fresh stuff is very good here

[@RX7MAN27]

Another trader joe ass boy

[@RX7MAN27]

If you don’t know all the y do is rebrand shit that’s already being sold by other companies 😂😂😂😂

[@tinbox8416]

Just tried Sockeye for the first time and did not realize it was this healthy.. unbelievable content what a gem

[@BrianLagerstrom]

Thanks for watching. Sockeye is very very good.

[@dimilton3166]

This video is annoyingly underrated. He keeps this insightful info interesting and I’m enjoying learning about this! Great video, Brian!!!

[@mrsiz218]

I love salmon! I was at my local grocery store and they had some that said Imported from Norway and it was marked down so I bought it. BEST SALMON I’VE EVER HAD!! Now I look for it specifically. And I found out leftover salmon makes superior salmon cakes to the canned version. Who knew? Great video! I’m seafood gal and this kind of information is gold! Thanks B-man! ❤️❤️

[@martinwilliams9866]

Most of the Norwegian salmon is infected with sea lice & has high levels of pesticides.

[@ftheman1108]

My gf recently bought skin on frozen sockeye salmon, we usually buy Wegmans farm raised Atlantic salmon. I gotta say, I’m digging the sockeye salmon, a little more flavorful and I love doing it crispy skin style in the pan! Awesome video, thanks for all the in depth information!

[@ramiere1412]

same

[@karenhagenian8485]

Whew! Who knew all that? Super helpful!!

[@BrianLagerstrom]

Haha Glad it was helpful! Happy birthday, btw!!

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Who's this professional everyone is talking about I always see her post on top comment on every KZbin video I watched I think I'm interested how can I get in touch with Mrs Jane???

[@Dianemarczely]

@@davidinioluwa2301 She's quite an established expert, I wouldn't want to leave her info on here as it's public platform, but since you're requesting, you can chat her on

[@proxima-nova]

I've rewatched this like 4 times now and have shared widely with everyone I know because the information is so good. This is beautifully explained, is succinct, and yet still has the perfect amount of info I need to make decisions. Thanks Bri! Would you consider doing one for cuts of beef / steak as well? Beef is incredibly confusing. Also interested in the differences between meat counter/butcher vs. buying prepackaged sealed stuff.

[@Posterharpua]

once i tried King Salmon, I couldn't settle for anything else. it's pricey but it's so damn good.

[@dontecarpenter1296]

King Salmon is worth it.

[@ichigorobei]

This is an excellent review of the basics of salmon and general salmon considerations, what to buy, and what's most appropriate for your needs, tastes, and lifestyle. Although I already knew something about salmon, this video solidified some of my knowledge and filled in some gaps that I wasn't sure about. I'll probably see this vid at least one or two times more and refer to it from time to time, but for now, I'll go with wild-caught sockeye and later maybe a few other types just to explore and try some less-well-known salmon tastes. Thanks, Brian, for an excellent overview of an important dietary and gustatory topic!

[@allisonsmith9050]

For the first time in my life, I found king salmon in the store! It was NOT cheap - $24.99/lbs. I cannot wait to make it.

[@BlackRainbows1123]

I usually go for wild over farmed, for another reason. As someone who is prone to vitamin D deficiency in winter, I try to eat a lot of fish during that time of year as it can be a great source of vitamin D. However, farmed fish generally contains way less of this compared to its wild counterpart, sometimes less than half. So I'm willing to spend the extra bucks for more of that good sunny stuff.

[@BrianLagerstrom]

Good point

[@rolandsalazar9562]

We have a farm raised Atlantic salmon. Costco or Winco. I have a few friends who fish Alaskan waters so I do get King & Coho on occasion. We love salmon 🍣 period. We love it Grilled, smoked, poached, steamed, baked & raw. We love salmon 🐟. Great vid Bri….love the content. We’re subscribers for life. We’re both 60 so that means we’ll be watching at least another 20 years. Cheers and God bless. 🙏🏼❤️😎

[@user-ml3sn7rl7h]

My teen son and I were just sitting at the table eating salmon for dinner. We randomly searched for information about the different types is salmon because we were curious. This video came up first. It was extremely informative, and we enjoyed your enthusiasm! Thanks for sharing!

[@donnapriskila]

I’m so grateful i found this video! I wanted to buy salmon bc i want to stop eating poultry and red meat for awhile but always cancel bc i don’t know which one to buy lol thank you so so much! You’re a lifesaver!

[@sailorgirl2017]

BC gal here. My personal fav is fresh Coho. The play is nice in the catch, and it's a great-tasting fish.

[@Pammellam]

Thanks for all the info about salmon. Someday if you come to Japan you should try Japanese salted salmon, which is salmon that is heavily salted for a few days and then grilled. It used to be so heavily salted that it did not need refrigeration. But people don’t like to have that much salt these days. You eat small bites of it with unseasoned rice. It’s really good. Frozen salmon in Japan is frozen at -60°C which is -76°F, that’s MINUS 76 DEGRESS. Food scientists have found that at that temperature fish is just like fresh when properly thawed. Just about all sushi fish in Japan is kept at that temperature.

[@user-oo8gb8op2p]

Sockeye is my fav, you know you’re eating some quality fish 🤌

[@danjv]

Hey Brian, great content here. After my career in the kitchen I spent about five years working in a seafood market in NJ. Everything you tell us here is what I learned in those years. One major difference is that my boss would not let Chilean farmed salmon in his store. We sold Canadian farmed Atlantic exclusively. Thers a good reason why there are not any salmon living in the south Pacific.

[@BrianLagerstrom]

Thanks for watching! Chilean isn’t my favorite for sure

[@TheRobotAttack]

There are always exceptions, try Verlasso out of Chile, they tick all the sustainability boxes and the flavor is incredible, nothing like the commodity stuff. For sockeye, Bristol Bay all the way. Pink salmon is best from the artificial reef-net fishery on Lummi Island, mad good. Thanks for your videos, my two sons and I have a blast getting hungry watching you cook haha!

[@luxbeauty4952]

There’s salmon in the South Pacific, why would you randomly say that there’s good reason there isn’t?

[@danjv]

The natural habitat of Pacific salmon is the Coast of North America as far south as Southern California. In Asia from Siberia down to Japan. Salon living in the South Pacific have been unnaturally introduced.

[@VelvetCrone]

I really appreciate the reliability and high quality of work you do. This is fabulous, thanks.

[@kcsherly125]

Love how you go into details because I am trying to make salmon sashimi and so confused about all types of salmon! Thank you so much

[@lewisduffy675]

A fairly balanced overview Brian and a good breakdown. A couple points though: there are five species of Pacific salmon, all separate, not sub-species. After having lived on the left coast of Vancouver Island for two decades in the proximity of several salmon 'farms' I came to learn that 'Norwegian' farmed Atlantic salmon is best avoided like the plague. Your comparison to feedlots is apt, but it's worse than that; would you eat cows raised in feedlots their entire lives? The stories from fish farm workers are disturbing to say the least. The end consumer doesn't see the tumors, diseased and mutated fish, or the truckloads of 'morts' (dead fish) that are collected regularly from the bottom of the pens. Not only do farmed salmon provide a breeding ground for sea lice as you mention, but also viruses like piscine orthoreovirus and bacteria which can infect the increasingly few remaining wild salmon swimming by, not to mention the thousands of escaped salmon each year as a result of storms and pen failures. Buying wild salmon may be more expensive, but as you mention it is many order of times healthier. Wild salmon caught by trolling (not nets) produces almost no by-catch (other species) and is the most sustainable method of fishing there is. If you do your research you are supporting Mom and Pop operations, particularly in Alaska where it is literally a family affair. When you buy farmed salmon on the other hand your money goes to secretive Norwegian multinationals with at best dubious track records and the considerable legal and PR networks they use to quash scientific criticism and promote their product to the consumer. Real fish don't eat pellets. www.cbc.ca/news/canada/british-columbia/bc-salmon-virus-study-1.6041776#:~:text=Science-,Farmed%20fish%20the%20source%20of%20virus%20spread%20among%20wild%20salmon,says%20a%20study%20published%20Wednesday.

[@DirtyHairy84]

I think I mostly end up with Atlantic salmon where I shop but if I see that there is buzz word salmon on the shelf like Sockeye or King I will buy it. I like the option of skin on when I buy frozen because 9 times out of 10 I like to eat crispy skin even if my lady is not feeling it. Very informative Chef!! Thank you.

[@BrianLagerstrom]

"buzz word salmon" haha i like that

[@joshf2077]

I prefer fresh Sockeye, but often can get 2 pink fillets for $7.99 Canadian.

[@nicoleo5017]

This video should have millions of views, thank you so much for your wonderful insight!

[@BrianLagerstrom]

Thanks for watching!

[@FoundationsSoundLab]

Been using Sitka Salmon Shares and was stoked this summer when they sent a bunch of King over. Definitely a treat! I’m a Coho guy whenever possible. Thanks for the great video, as always!

[@anthonygardner400]

Thanks, Bri. Easily one of the most interesting and useful food videos I've seen. You really rock! I'm thrilled that I found your channel!

[@BrianLagerstrom]

Glad your here. Welcome

[@Thee_Sinner]

Given the thumbnail, I though this was going to be some sort of Halloween themed video lol

[@markr.1547]

Made me realize how good we have it on the shore of Lake Michigan! Catch my own Chinook (King), Coho , Rainbow, Lake and Brown trout. My wife gives me the look of love when I bring home more fish! I give most of it away to my neighbors. In my opinion Coho is the best but they are all very good.

[@Oi40ozCasualty]

I know it's unrealistic for this list. But Copper River salmon are my absolute favorite fish! So expensive, but worth every penny!

[@gregbell7147]

We're fortunate that we live on the Oregon coast and have access to great seafood - especially salmon. Our go-to is Sockeye or Coho - usually from Costco. We prefer wild over farmed, in fact, I can't remember the last time we bought farmed salmon. Thank you for the salmon primer! Time to go make Japanese milk buns for a hot dog lunch!

[@TomL2025]

Coho vs Sockeye, which fish tastes better

[@jcirillo6786]

Great info in this video. For salmon, I think frozen sockeye is a great choice. It's interesting that you mentioned pink salmon as tasting more like trout - and liking that. A similar fish that we've grown to love is arctic char. It has a milder taste than most salmon, and is great sautéed and even simply poached.

[@alannolet3109]

I was born and raised in Nova Scotia and thought I knew salmon. Woops! I've tended towards Atlantic salmon, I guess out of piscine patriotism, but have always preferred darker sockeye and coho. I do prefer fresh or previously frozen over frozen - I've generally found frozen to be dry and flavourless. This was very informative and has caused me to consider more closely what I'll choose moving forward. Keep doing what you do so well!

[@BrianLagerstrom]

Thanks man!

[@alfredkay3210]

@Alan - Do Canadian grocery stores carry Canadian wild caught Salmon, and who do you know this is from Canada? Which company that package and sells Canadian fish in Canada?

[@alannolet3109]

@@alfredkay3210 Frankly, I couldn't say with any degree of certainty whether the salmon in our grocery stores is wild or farmed, or whether it comes from Canadian waters. I would expect that you could get wild Canadian salmon from a proper fish monger during the peak season.

[@jameshobbs]

here in Sweden we can regularly get fresh Norwegian farmed whole side C-cut fillets @ 99SEK/kg ( about $5.50/lb ) so we eat that every few days in my house

[@BrianLagerstrom]

Nice. I love the stuff

[@kvandy1340]

Great video! I don't know enough to see how accurate you are, but you seem very informed and do a really good job explaining it all. We use "Atlantic" salmon at my house probably twice a month. Tried sockeye once, didn't grill well. I'll be trying Coho soon because of your info. Thanks!

[@shaheensharif3917]

Good knowledge of fish you’ve provided. Thanks

[@krazmokramer]

Okay Brian...IMO this is your best video that I have seen so far. Fabulous! Before becoming a dentist, I had about 15 years of restaurant experience from dishwasher to manager, in some fairly high end midwest businesses. I never knew this much about salmon. I eat Chilean lox almost every day for breakfast and smoked or oven baked salmon several times weekly. Thank you for educating me on what I am eating!! Really enjoying your channel!!!

[@BrianLagerstrom]

I'm glad you liked it. And thank you so much for watching and commenting. It has been great seeing your comments pop up over the past week.

[@brendanh6316]

I always prefer farmed salmon. It is just more consistent, moist, fatty, and sustainable. The information about the different regions was super interesting.

[@dianed4190]

But farmed has a higher ratio of omega 6 to omega 3. Wild caught has higher omega 3.

[@anthonyhope2924]

Farmed is sustainable? No it’s damaging and polluting.

[@Mohamed.wael7]

I have always been getting the farm raised salmon and recently decided to switch to wild caught. I honestly don’t prefer its taste but still looking around to see if I can get it to taste better. Same with the shrimps, I tried the wild caught once from a farmers market and couldn’t eat it!

[@gregperez919]

I’ve been cooking and smoking my own salmon for many years. I’ve always wondered about the differences between them. Thanks for your lessons on the differences. Knowledge is power. Your right about the skin. It makes the best bacon for snack and salads.

[@jaymarshall5425]

Pacific coho is my favourite.

[@Olaussen76]

Live in Norway, so..... Norwegian salmon. Both wild and farmed.

[@BrianLagerstrom]

Love Norwegian salmon.

[@maryanne1367]

Some of the best thing about living in Vancouver Canada, Fresh Sockeye and Spot Prawns of the boat! I’m will go lengths to get fresh frozen Sockeye now that I’m on the east coast.

[@eriks9576]

Im spoiled living here in the northwest and happen too be a fisherman. I am super picky on my salmon, will not eat farmed unless its from New Zealand(Chinook), but would never buy it but it is the most sustainable and highest quality. Spring run chinook salmon or krill fed ocean salmon are the best eating salmon in the world, followed by sockeye and coho. Columbia spring run has some of the highest fat content out of any of them, it melts on your mouth!

[@MHarenArt]

Walmart carries a frozen salmon by SeaBest. Atlantic salmon - antibiotic free, skinless portions which are perfect for one person. I get 2 pounds for $20 - I think it's 10 pieces per bag. Says on the bag it's from Norway. I think it's the best grocery story frozen salmon. It does have the bigger/thicker flakes, but if cooked properly it's moist, form/yet buttery texture and has a beautifully mild salmon flavor that will stand up to sauces like terriyaki. My preferred ways to cook are in a foil packet, direct from freezer, a spray of olive oil, a little salt, for 25 minutes. Perfect every time. Or I'll put it in the air fryer already thawed with a pinch of smoked sea salt, for 15 minutes or until it's done the way I like it. When I dry cook like this, I like it to be a bit brown on the edges and still stay moist on the inside. So it takes a little watching till you get it right. With some of the supply line problems we've been having lately I stocked my freezer with 4 bags of it. I'd hate to go to buy some and wasn't any to be had.

[@entrepreneursfinest]

I inject my sockeye with grass fed butter and olive oil while it's fairly cold so the oil solidifies and stays until cooking. Strange method, but it works like a charm for great moisture and flavor.

[@Jerkyhammerstopwatch]

In South Africa their pushing a lot of Norwegian...This type of thing is awesome, thanks Brian!

[@ds61821]

Aha. With this video newly watched I was at Costco in Champaign and searched out their salmon offerings, both fresh and frozen. I saw frozen a bag of Atlantic Salmon from Norway (skinless and boneless) and was $5 off for low price of $21.99 for 3 pounds. There were other frozen offerings but only this one from Norway. Glad for newfound knowledge. Thanks.

[@caygabie4100]

We buy it off of the boats here in the San Juan Islands in the PNW, but the Atlantic salmon pens are everywhere around the islands. The farmed fish are sterile which is good since the pens fail all the time. So potluck! All salmon is great! You are right on about the "pinks" prepare them like trout with almonds and butter.

[@williamryan2067]

Hey Brian. I just started following you last week and have watched maybe 12-15 videos. So, I live in Brazil, where I can only get farm raised Atlantic salmon from Chile on a regular basis. IMO, and sorry in advance if I am offending anyone, but that stuff is pink slime. I eat it (force fed, my wife likes it) maybe 4x a year, and vow to never eat it again. And then invariably do so anyway. I can occasionally get frozen sockeye, and it's not bad, but it's nothing like fresh. Now, for my CV... I was born and raised and lived for 30 years in Seattle, possibly the fresh seafood capital of the world. In addition, I am an avid salmon fisherman (Puget Sound). As my ace up the sleeve, I also worked my college summers in Alaska. 1 year on a "slime line" processing king (Chinook) and dog (chum) salmon, and three summers on a commercial purse seiner out of Kodiak, Alaska, fishing for sockeye and pinks. Fresh sockeye (I was also the cook on the boat, so I would grab a nice 7-8lb freshy for dinner 2 or 3x a week) simply grilled, is a sublime and potentially life changing experience. In comparison, pinks are, as you said, barely saltwater fish. They are soft, not very expressive on the palate, and in my book, barely a step above tilapia. I'm sure I sound like a salmon snob, and I guess I am. Comes with the PacNW genes. Ever had Dungeness crab? Nothing, anywhere, not even Alaskan king crab, comes close! Anyway, it pleases me that salmon can be bought for as low as 4 bucks a pound, even if I don't particularly care for it. That means that perhaps people who can't afford sockeye, foie gras, magret, Wagyu beef, etc., can still have protein in the middle of the plate! Keep up the great work. Congrats, and "abraços do Brasil"!

[@BrianLagerstrom]

Thanks for watching a bunch of these vids. I don’t eat Chilean that often. Can’t recommend

[@Manseb]

I was just in Seattle and the Pacific north west and cooked up some dungeness crab and some king salmon. I agree with the dungeness crab comment it had the strongest crab flavour out of any other crab I've had.

[@elisajanzen2449]

Mind blown that pink salmon is a bit more like trout than the other salmons mentioned. Changes my expectation of it! Agree about frozen being fresher than fresh. Thx for putting this together!

[@BigDogg-1]

I…. Had no clue there were sub variants of farmed and wild. Learned a bit today. I also go off of price so I’ve been buying what I’m going to continue to buy anyway.

[@aptmix]

Professional seafood wholesaler/buyer and experienced fishmonger weighing in on farmed salmon - The BEST farmed practices are as follows: 1. Ora King Salmon - New Zealand (hard to find outside of serious specialty fish markets) 2. Faroe Island Salmon - Faroe Islands (moderately hard to find outside specialty fish markets) 3. Icelandic/Nordic Salmon - Iceland (relatively common in grocery stores) 4. Maine - USA (relatively common in grocery stores in the USA) 5. Everything else... Canada can be hit or miss, Nova Scotia seems to have the best farms if need be, Norway can be hit or miss, Chile can be hit or miss but I'd lean on the side of avoiding these areas. For wild salmon: LOOK AT THE MEAT! Wild caught salmon has a huge range of quality because these are exactly that: WILD. Really good wild caught salmon is unbelievable and worth the extra money, but DON'T JUST BUY IT BECAUSE IT SAYS WILD. Quality can be really poor with wild caught fish and an easy way to tell is to look at the texture of the meat. If the meat looks gooey, or if it's overly dry, those are bad signs and usually indicate poor quality. You're looking for that middle ground, a nice, firm, moist meat that will shine in the fish case.

[@j-rocksmoto1179]

In Michigan we have steel head salmon and king just got to be the right time of year catching off the shore best you can eat

[@BrianLagerstrom]

I love steelhead. Thanks for watching.

[@rlb2444]

fish is not a . A is a type of trout, a completely different fish type but from the fish family with salmons. A starts its life as a rainbow trout, but a is always a

[@ejg571320]

As a former Copper River delta resident, great video!

[@BrianLagerstrom]

Love that product.

[@kakdelarebyata]

Love the channel: fun, informative, irreverant. Excellent stuff. But these: "I'm not against fresh salmon" and "pink salmon is worth a look". I'm biased by never having had to buy salmon in the first 25 years of my life. Then I moved to eastern Europe -- where, if it says "Norwegian" on the sign you can be sure it was farmed in a slough in Kyiv -- and now I'm crushed by the thought of all those reds slipping up the Kenai and me 7,000 miles away from having a line in the water. But I digress. Humpy (aka, Pink) isn't worth a look if you can get red (Sockeye) or silver (Coho) for a few extra bucks. For flavor, firmness, versatility, Omega-3s and more there's no comparison. Yeah, Humpy smokes up real nice, but there's some local Alaskan wisdom that shouldn't be ignored. "When you smoke dogshite all you've got is smoked dogshite." (Again, wisdom from people who fish where the runs are so abundant that you could walk across the river on the backs of the reds if you felt the urge.) Good video. A blessing to the flatlanders, just buy the red, and fresh, every time.

[@dennisswroptr4382]

I work at a fish market in Seattle. At metropolitan Market. So the best salmon is Icelandic salmon, silver salmon, Chinook salmon, and sockeye. And previous frozen Chinook and previous frozen sockeye. Watch alton brown about this. I gave you this list from best to worst, but basically farmed salmon is the future just like farmed land animals was thousands of yrs ago.

[@scottandrolando8239]

Brian, that was great to watch, thanks loads for the info & really interesting.

[@BrianLagerstrom]

Glad you enjoyed it thanks for the comment.

[@Dtownpunk77]

Thanks for this Brian, I love salmon but stopped eating it for awhile because I wasn't sure what was going on with it. I do like the sockeye now, I like the texture and flavor over pink salmon.

[@palashford4309]

I use to always buy frozen salmon. The problem I always had with it was that once it was thawed, it was soft and kind of mushy. It wasn't as firm as the salmon I would buy fresh.

[@BrianLagerstrom]

There can be a wide variance in terms of frozen quality. There are a few specific brands I gravitate towards and I also make sure to thaw slowly and blot dry! Cheers

[@americanfortruth]

I like Coho Salom best. But I always liked trout as the best, I remember in the late '60's best wild Artic Char. It is farm raised now. Brown Trout I like in the 4-7LB CLASS. Brook Trout are not a trout but a member of the Char family. Heck most is good but I don't care for it if it's cooked bad

[@WholeSomeCrumb_SF]

Thanks for sharing this. I wonder, why there isn't more higher quality farms for salmon? theoretically, if we control the environment, give fish good food, we know exactly what the fish eats vs. wild salmon can eat anything in the ocean, and we know our ocean isn't exactly clean today. How about the overfishing we heard? I am curious what your thoughts are. Thank you!

[@BrianLagerstrom]

There are some nicer wholesome farmed salmon out there but n one of it really makes it to the consumer. Even the Scottish and Norwegian stuff trash the fjords and coastal waters I hear. But the good stuff needs to be ordered online... I think the catch for wild salmon is becoming increasingly regulated, at least in the us so that is a good thing in terms of overfishing going down i think

[@matthewackerson7861]

By far the best is spring Chinook salmon that are so chrome that sunglasses are needed. I enjoy fishing in the Pacific NW and harvest about 15 fish a year, the reward is immersible but the cost is not cheap. Any salmon is better than no salmon but local fresh fish is always best regardless of the species

[@richardsteinbergmakingknives]

Great video, thank you! I can clearly see why you have 333K Subs. Now you have one more Brian.

[@skatingcanuck9837]

Thank you for this informative video. I would love for this to be a series that dispells a lot of myths.

[@happyjw1991]

Thank you so much for the very useful video! I bought a package of pink salmon without knowing much about it, and good to learn 👍

[@carpentero7573]

Hi, greetings from rural Norway! I really enjoy your videos dude! Very easy explained, and down to point! Keep up the good work!

[@BrianLagerstrom]

Thanks. I hope to visit your fine country some day.

[@norieinportland]

t Thank you for your concise, and easy to understand description of Norwegian and Scottish Salmon. I am living in Northern Portugal and have only been familiar with the fabulous FRESH salmon from the Pac Northwest in Oregon and WA. I will buy the frozen with confidence thanks to your summary. Obrigda !

[@BrianLagerstrom]

You're very welcome! Thank you for watching.

[@lonogalindo6827]

Aloha from the 808 Brian. Best review on my favorite fish, I'm glad I found your channel. Keep up the great videos.

[@BrianLagerstrom]

Thanks for being here...from Hawaii?

[@doginthegarden5733]

Frozen Wild Alaskan Sockeye from Costco eater checking in. (another great video)

[@BrianLagerstrom]

I love that stuff. Thanks!

[@Grumpysnacks]

Very informative stuff B. I’ve never been a super fan of fish outside of fish sticks and fried catfish because of the fishiness lol. In recent years have expanded to cod lions which are relatively flavorless (could do a whole video on the ways to improve cod) and now have learned to enjoy salmon. I buy the frozen “wild salmon” at my local schnucks but now I need to look more closely to see what I’m actually getting.

[@BrianLagerstrom]

Good stuff. Working on a cod fish taco today, but i'm adding that cod fish video to the list.

[@scottgellerman8554]

if you can find halibut or rockfish, I think you will find that they have a much milder "fish" flavor that might be more to your liking.

[@americanrebel413]

This really helped me to understand about salmon. thank you.

[@Jhardage62]

If you eat enough of it you will be able to tell a fairly big difference between farmed and wild caught. I've smoked enough different types of salmon that I won't mess with anything on the smoker other than wild caught Atlantic. For some reason, that particular fish smokes really well and doesn't taste dirty like the farmed fish seems to.

[@user-qk3hl1os9o]

First farm salmon is the biggest not to do , no matter where it comes from Brian

[@CEA9234]

Marianos charged me 25 a pound for wild sockeye. I live in midwest. Maybe expensive because they transport it from pacific ocean? Definitely record profits.

[@privateuser2463]

side note for you and your viewers. We are seeing more Keta salmon on the market renamed something else, we in the pacific northwest refer to as Chum or dog salmon, it is marketed as "silvery salmon, yukon salmon, and plain ole pacific salmon. The flavor on this type of salmon is a VERY strong fishy taste which will overpower and turn many off. In my opinion it is my least favorite, if I get very fresh unbarred ( they will bar up as they get closer to their spawning streams and flavor degrades quickly and fishiness intensifies) we will smoke it and it isn't bad. Otherwise I would personally avoid and advise that a good quality and very economical frozen sockeye will be heads and tails in quality and flavor over a keta salmon. I fish quite a bit so we have a freezer full of king, coho and sockeye I get on the sound and local rivers.

[@JaimeHernandez-dl9rq]

I love fresh catch coho or king salmon 🍣 I catch it my self at Lake Michigan near chicago Te best!

[@ThorstenKnatz]

Great review. I have to confess I am spoiled because I lived for 7 years in Seattle. Now that I am in L.A., it looks like I have to jump to frozen or other fish. At least I am often enough in Santa Barbara to shot in the harbor there.

[@barleywhiner]

We buy whole sockeye salmon fillets at Costco a fair amount. Not super cheap, but reasonable at $17.99/lb.

[@andystein741]

King when available/in season is the only fresh I buy, otherwise it Atlantic farmed portions in the freezer Another great video!!

[@BrianLagerstrom]

Thanks, Andy!

[@ravenmeyer3740]

I love trout. So pink salmon would be fine. Really appreciate informative videos. Thank you 🙏

[@joseph-ow1hf]

What about Steelhead? I always stock up on frozen wild caught when Kroger runs a sale. I will only buy frozen seafood. The so called fresh stuff at the store has always been previously frozen, unless you live right on the coast. And this stuff deteriorates quickly Off topic, but I pony up the extra money for wild caught gulf shrimp. That cheap Asian farmed stuff is nasty crap. Love your content B!.

[@billpiano1]

Great video Brian! You answered a lot of questions I’ve had for ages. I found some frozen salmon filets from the Faroe Islands that are deeelicious. Very moist, flavorful and consistent quality. Got them at Restaurant Depot.

[@mrsiz218]

Ooooh Faroe Isle!! I found some at Lidl from Faroe Islands. Gonna make it this week!

[@aptmix]

I am a professional seafood buyer/fishmonger, Faroe island salmon is top quality. It is the best Atlantic salmon on the market without question. Their aquaculture has some of the most high quality practices when it comes to ethical farming. Cheers!

[@greylion629]

I catch a lot of Chinook or King Salmon and Coho salmon on Lake Michigan, fill up a freezer every season. Give a lot away.

[@InMyBrz]

Unfortunately here in Brasil we can ONLY GET Chilian salmon I REFUSE to buy it but buy fresh mullet, redfish and local shrimp instead I DO like canned pink salmon in the can but don't see it here When in Valdez Alaska I remember seeing wild salmon running in the rivers right off the side of the road I do buy canned sardines here

[@porlscoins]

Fascinating. Love the knowledge and the details 🐟

[@BrianLagerstrom]

Glad you enjoyed it

[@h2oslider242]

Great info, thanks 👍🏻

[@TXCherokee]

HoustonTX here we buy Fresh North American Salmon, Whole filet cost about $20 Going to smoke today on pellet grill

[@richardfellows5041]

Thanks for making this. It was very informative. Today I bought some Steelhead Trout for a fish en papillote dinner tonight. Seems to be closely related to Pacific Salmon. About the same price.

[@gregjohnson8285]

You deserve more than 1m subs. Very well articulated.

[@AceHBK972]

Sockeye tastes too "gamey" for my liking. I prefer North Atlantic

[@jamesmitchell3634]

Great video, but where or what grocery store can I get quality salmon from? Walmart, Sam’s, Kroger? Publix?

[@Jumpforce21]

Fridays and Saturdays dinner are a sockeye salmon for me ! 😋👏

[@davidlane8811]

I live in Alaska. I caught a 22 pound King yesterday in downtown Anchorage. I feel like I won the lottery after watching this!! Bri, have you ever heard of dipnetting?

[@BrianLagerstrom]

I have. I watch another channel on KZbin called simple living Alaska and they introduced it to me. Was that how you caught?

[@MrSpleenboy]

Here in the UK, it's almost impossible to get any salmon from a supermarket that isn't farmed. Unless you go to some very high end supermarkets (like Fortnum & Mason high end...) . At the lower end of the supermarket, it's almost always Norwegian. The Scottish farmed salmon is marketed as being of higher quality. I'm not sure how true that is, although I do know that many of the Scottish fish farms are quite low volume in terms of what is kept in each pen. You can still get wild atlantic salmon over here, but usually only from specialist fishmongers. About the only time you'll see pink salmon in the UK is in a can. Sockeye, Coho etc. I've never seen in the UK, I think it's probably way too expensive to import

[@SinisterMD]

This is a great breakdown of salmon. Thanks for taking the time.

[@chrisdeangelis4616]

Super interesting and helpful! Eat lots of salmon out here in Japan but mostly in sushi variety... looking forward to the salmon recipe video in the future 👍🏻

[@BrianLagerstrom]

Glad you found it helpful!

[@cassieoz1702]

Can't get wild salmon here. Our farmed salmon is pretty much all raised here in Australia, bur Holy Moley I wish I could buy fresh salmon for the prices you quote

[@AleksiIvanov-kz5yb]

Where can we purchase wild caught sockeye salmon?

[@1970claude]

Thanks! Quality content as usual. I’ve been cooking a lot of salmon lately at least 3 times a month.

[@BrianLagerstrom]

Thanks for watching. Salmon good