Five varieties of wild salmon are found in the Pacific, each slightly different in appearance and flavour. They often go by two different names – a local name and an English one. Chinook or king salmon is by far the largest and therefore the most highly prized. Coho (or silver) and Pink varieties are smaller and excellent for frying, while Keta, also known as chum, is usually reserved or canning, although it is plump and delicious to eat fresh. Sockeye salmon is different from all the others as its flesh is not pink but deep red. Sockeye is the only salmon that doesn’t prey on other fish, eating plankton and tiny prawns (shrimp). This accounts for its colour, which deepens when the fish is smoked.