• Buy wild, not farmed salmon. Wild salmon almost always comes from Alaska or the Pacific. Farmed salmon comes from the Atlantic.
  
  
• There are five types of wild salmon. King Salmon has the richest flavor and highest oil content. Sockeye is also excellent. The other three types (Coho, Pink and Chum) are not as highly prized.
  
  
• For the best of the best, look for wild Salmon from Alaska's Copper River or Yukon River.

Wild vs. Farmed - Wild is best for several reasons - superior taste, higher levels of beneficial omega-3 fatty acids, and significantly lower levels of industrial contaminants and toxins such as PCBs and dioxins. The pink color of wild salmon comes from the fish's natural oceanic diet. The pink color of farmed salmon is usually obtained by feeding them artificial dyes. Almost all wild salmon comes from the Pacific (from Alaska to California). Almost all farmed salmon comes from the Atlantic.

Because of the pollution caused by Atlantic salmon farms, environmental groups such as the Sierra Club, The Environmental Working Group, Environmental Defense and the Audubon Society support the consumption of wild salmon, specifically from Alaska. The Alaskan salmon populations are strictly regulated to prevent overfishing and they have been certified sustainable by the Marine Stewardship Council.

Wild Salmon Species - Wild salmon comes almost exclusively from the Pacific Ocean - from Alaska down to California. Here are the 5 wild salmon species you will commonly see:
1. King (also called Chinook) - Most consider this to be the very best. Of the 5 species, it has the highest oil content (it is the oil that gives the fish its rich flavor).
2. Sockeye (also called red salmon) - The next best. Somewhat less oil than king. A favorite in Japan.
3. Coho (also called silver salmon) - Less oil than sockeye. The third best.
4. Pink Salmon - Leaner than coho. Not a highly prized salmon.
5. Chum - Also leaner than coho. Not a highly prized salmon.

Farmed Salmon Species - Salmon farms raise only one species of salmon - the Atlantic salmon. Atlantic salmon is endangered in the wild, so it is usually not caught commercially, but farmed Atlantic salmon can be found in almost every supermarket and restaurant. Irish, Scottish and Norwegian salmon usually refer to farmed Atlantic salmon raised in those countries.

Buy Troll-Caught Look for troll-caught or hook-and-line caught salmon that is immediately bled on the boat to extend shelf life and put on ice. Troll-catching is an uncommon practice because it is very labor-intensive -- less than 10% of Alaskan salmon is troll-caught. Using nets is another common method, but netting is rough on the fish; it tends to bruise the flesh.

Fresh or Frozen? If you plan on eating your salmon right away (within 2 days of shipment) buy fresh -- this means straight off the boat and shipped overnight. If you don't plan on eating your salmon immediately, buy salmon that is frozen-at-sea (FAS).

Copper River & Yukon River Salmon - Wild salmon from Alaska's Copper and Yukon Rivers are considered to be the best of the best. There is a narrow window for buying fresh salmon from these rivers. Yukon River salmon is only available from mid to late June, and Copper River salmon only available from mid May to mid June. With its 16-17% oil content, Copper River king salmon is known as some of the oiliest (and therefore tastiest) in the world. With a whopping 24-30% oil content, Yukon River king salmon is quickly surpassing the Copper River king as the most highly prized. Both varieties can be purchased flash-frozen all year round.

• Cold-smoked salmon is smoked at temperatures between 70 to 90 degrees. It is delicate, looks almost raw and slices thin. If the salmon is wet-cured (soaked in a water, salt and brown sugar mixture) before it is smoked, it is known as Nova. Nova is what you put on bagels with cream cheese. Salmon can also be dry-cured (rubbed with a dry mixture of brown sugar, salt and spices) before it is smoked. Irish, Norwegian and Scottish smoked salmon are popular dry-cured varieties.
  
  
• Hot-smoked salmon is smoked at 120-180 degrees. It is dry, flaky and chunky. Good in salad, pastas, etc. Also called baked or kippered salmon.

• Lox - Lox is very salty. Don't put real lox on your bagel! For bagels, what you really want to ask for is Nova salmon. Nova salmon is cured in a less salty, milder and more refined mixture than real lox.
  
  
• Gravlax - Gravlax non-smoked salmon that has been marinated in dill, juniper berries, salt and sugar. It is traditionally served with a mustard-dill sauce on bread slices.