PCC Sound Consumer | Not-just-summer salmon

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Not-just-summer salmon

Sound Consumer | February 2012

smoked salmon
Salmon fillet
Canned salmon

Like blackberries, apples and other foods emblematic of our region, salmon have a season. But we can enjoy the fish year-round because they often are canned or flash-frozen right where they're caught, capturing their quality and nutrition. So during winter and early spring, before the rivers teem with summer fish, look for previously frozen, ready-to-cook Sockeye and King in the fresh seafood cases at PCC.

Try our several brands of canned salmon, pre-cooked and ready to add to salads or soups. Don't miss PCC's house brand smoked salmon, perfect on a bagel with cream cheese, added to silky pasta, or eaten plain.

PCC's smoked salmon

Hot-smoked salmon is fully cooked because it's exposed directly to fire at high temperatures. Try PCC's plain hot-smoked King and Sockeye from Jensen's smokehouse in Seattle, plus three unusual flavors smoked just for PCC by Gerard & Dominque Seafoods in Woodinville:

Cold-smoked salmon (lox-style) is salted then dried for several hours before smoking at low temperatures. The salmon is not held over the fire as in hot smoking, so cold-smoked salmon is not cooked. PCC's cold-smoked salmon includes:

Did you know?

Salmon primer

Salmon in many Northwest rivers have declined in recent decades but many still are robust, especially in Alaska, where salmon fisheries are managed for sustainability. Three species of wild Alaska salmon you'll find at PCC are:

Chinook (aka King salmon)

Tip from Chef Becky Selengut: Because of its higher fat content, King salmon is great for high-heat cooking methods, such as grilling, broiling or roasting.

Sockeye (aka Red salmon)

Coho (aka Silver salmon)

Tip from Chef Becky Selengut: "Coho is a wonderful species of salmon because it has a good amount of flavor and some richness. I tend not to use high-heat cooking methods with Coho because of its slightly leaner profile — instead, steaming, poaching or wrapping in parchment are great."

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