Fish
Chinook
A tier
Chinook (king) salmon, Oncorhynchus tshawytscha, is the largest Pacific salmon and among the most prized for eating. Flesh runs deep orange to red with high oil, large flakes, and a rich, almost buttery flavour. Wild kings from Alaska and the Pacific Northwest command premium prices; some landlocked and farmed chinook exist but wild seasonal runs define the reputation. Grill, roast, or cure thick centre-cut portions; the fat bastes the flesh so medium doneness stays juicy. Excellent raw when handled for sashimi. Because of size and oil, chinook is the steakhouse salmon—do not bury it under heavy sauce. Pin bones and bloodline still need clean work.
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History
Chinook runs supported Indigenous nations of the Pacific Northwest and Alaska as a primary food fish.
Commercial canneries and fresh trade valued king salmon above smaller Pacific species.
Sport and commercial fisheries regulated chinook as the premier Pacific salmon.
Scarcity and conservation limits kept wild chinook a luxury seasonal fish.