The Jeffrey And Tracey Info Emporium

The hottest event in Colorado this summer… guaranteed. This is a free event in which chili chefs compete for the state title and the opportunity to represent the Rocky Mountain region in the World Chili Cook-off. Prizes will be awarded for best-costumed chef, best red chili, best green chili and best salsa. And yes, samples will be available to the general public after the judging begins.

The event is held at the base of Winter Park Resort where you can find a 600 mile hiking and mountain biking trail system that spreads throughout the beautiful Fraser Valley. Winter Park is also home of the longest Alpine Slide in Colorado! A 3000 foot long slide, with a 600 foot drop winding through the wilderness. Take a chair lift to the top of Winter Park Mountain and you can find an 18 hole disc golf course. At 10,000 feet you will have some of the best views Colorado has to offer. Back at the base there is also a miniature golf course that takes you through Fraser Valley history, a climbing wall, Rock N’ Roll Gyro, Human Maze, Leaps & Bounds Bungee and a whole lot more.

Proceeds of this event will benefit the National Sports Center for the Disabled, which is one of the most important organizations found at Winter Park Resort. It is also sponsored by Coors and Coors Light.

Schedule for Saturday & Sunday:

7:30-9:00 Set-up and Registration
9:00 ICS Salsa assembly may begin
9:45 Cooks Meeting in Plaza-mandatory (head Judge)
Outdoor Gear sale (NSCD Fundraiser)
10:00 ICS Traditional red preparation/cooking begins
ICS Chili Verde preparation/cooking begins
Noon ICS Salsa judging begins
“Tasteoff” Open division judging
begins (Saturday)
1:00 ICS Chili Verde (green) judging begins
2:00 ICS Traditional Red division judging begins
3:30 Tequila Shoot N’Holler Contest (Saturday)
Jalapeno Eating Contest (Sunday)
4:00 Awards Ceremony- all divisions

When: 8/26/06 - 8/27/06 (Saturday & Sunday)

Where: The Base of Winter Park Resort

Admission: Free

Stay just a five minute walk from the event: Slope View Bed and Breakfast offers views of the Continental Divide, unique amenities and a knowledgeable staff. 970-531-2386

Written by Shane, owner and operator of Slope View Bed and Breakfast in Winter Park, Colorado.

The beverage called coffee is the result of mixing dry coffee with water. The combination can be done by one of many methods - ranging from the very simple, with the minimum of equipment - to the use of complex coffee machines which can cost thousands of dollars. Understanding a few facts about coffee brewing can help answer some of the questions which arise when wondering which brewing method to use.

A single coffee bean is an extremely complex entity, being composed of literally hundreds of substances, many of which are water-soluble. Nearly one-third of these water-soluble compounds can be removed in normal extraction processes. The goal of brewing coffee, however, is not to extract the greatest number of elements from ground coffee, because not all of them are desirable.

Expert tasters generally agree that the overall coffee flavor, which consists of color, aroma, taste and body, is best when about 18-22 percent of the flavor components have left the solid coffee and infused into the water. When more then 22 percent of the extractable materials permeated into the water, over-extraction occurs and harsh flavors are added to the brew, as the last substances to leave the grounds are unpleasant and bitter.

A second technical consideration is that, even if only the best flavored components have been extracted from the coffee, the cup flavor can be too concentrated or too diluted, depending on how much water is used. Again, most expert tasters generally agree that a cup of coffee tastes best when the liquid consists of between 98.4 - 98.7 percent water and 1.3 - 1.6 percent “soluble solids”, the latter being what would be left if a cup of liquid coffee was reduced back to dry ingredients by an evaporation process. This ideal coffee strength is easily achieved by controlling the proportion of ground coffee to water, which for European tastes ranges between 50-75g per 1 liter of water. Many would consider normal strength coffee as one brewed at about 55g per liter of water. Much of North America drinks a weaker cup.

The most beautiful and expensive coffee machines do not always produce the most satisfying cup of coffee, and when choosing coffee-brewing equipment, consideration must be given to whether the design allows for a correct balance of brewing factors, as well as taking into account various safety aspects.

Cindy is the host of http://www.making-coffee.com, a free website resource about making, brewing and preparing a perfect cup of coffee.

Besides, she is also the host for http://www.vietnamese-recipes.com and http://www.asianonlinerecipes.com

That Morning Cup o’ Joe May Do More Than Perk You Up: It Might Destroy You

With a Starbucks on virtually every block, and “a grande iced triple-shot, extra-whipped skim mocha” a normal way to ask for an afternoon drink, it’s not always easy to remember what it was that we drank before the caffeination of Manhattan. With a couple of cups of java just to get going in the morning and a double espresso to concentrate better in the afternoon, coffee is becoming synonymous with energy. And New York is all about energy.

But is it good for us?

Symptoms of caffeine overuse include depression, anxiety, restlessness, stomach upsets, nausea and vomiting. Moderate to heavy coffee consumption may even lead to heart disease. Addiction to sugary coffee drinks or sweet colas may also lead to extreme mood swings or even diabetes.

Coffee may also cause an increase of stress hormones, according to Stephen Cherniske, author of “Caffeine Blues.” Everytime we drink coffee, the adrenal gland produces adrenaline, the same thing that happens when we are afraid or angry. After a prolonged period of excessive caffeine consumption, the adrenal gland doesn’t have any more adrenaline to produce. This leads to chronic fatigue, constant exhaustion and susceptibility to disease. Dr. James D. Lane, who studied caffeine for 15 years, found that stress hormones produced by a cup of coffee did not leave the body of the participant for 24 hours after consumption.

“If your eating is imbalanced, you are going to require another stimulant, following your cup of coffee, to get your adrenaline back, Manhattan-based Dr. Craig Fishel says. Most people reach for a cookie or a piece of chocolate after their skim latte precisely for this reason.

Caffeine is a substance found naturally in the leaves, seeds, fruits and nuts of more than 60 different plants, and is added to food and many over-the-counter medicines. It is absorbed and distributed very quickly into the body; it passes directly into the central nervous system or the brain. Often combined with vast amounts of sugar in beverages, caffeine can be hard to quit for some.

“I had headaches for a week after stopping drinking coffee,” says retired New Yorker Bill Choney.

Eighty-five percent of all Americans drink coffee on a daily basis, according to the Duke University Medical Center — maybe whether they want to or not. “Caffeine is similar to nicotine in its addictive properties,” Feishel says.

But caffeine can be kicked.

“The best way to quit caffeine is to replace half of your morning beverage with a decaffeinated alternative, gradually decreasing the caffeinated portion,” Fishel says.

Sometimes quitting coffee brings quite unexpected results.

“My taste buds became more sensitive after quitting coffee,” says Nina Mineyeva, a manager at Ernst & Young. “I discovered a whole world of herbal teas and other delicious beverages, instead of just mechanically gulping coffee.”

Since everyone has a different tolerance level to caffeine, the key is knowing where to draw the line and how to get that New York-energy buzz while staying healthy, physically and emotionally.

Here are some ideas to help beat the cuppajoe jones.

Take natural supplements with anti-inflammatory properties to decrease the risk of heart disease: turmeric, an herb used as a spice in many Indian dishes, has a compound called curcumin with strong anti-inflammatory properties; ginger root is a spice with many medicinal properties, including being an anti-inflammatory; omega-3 fatty acids, such as those found in deepwater fish, have been shown to reduce inflammation.

Coffee alternatives in New York do exist. Try going to your local health food store, to try multiple varieties of herbal teas. You can also experiment with chicory root and barley drinks. As always, don’t forget to be hydrated by drinking water.

Anastasia Dorohova is a certified yoga instructor and holistic health counselor. She teaches workshops on caffeine withdrawal, yoga, nutrition, relaxation and healthier living. http://www.steadybliss.com

When you are craving a delicious, smooth, rich cup of “Joe”, you may want to research and take note of all of the different types of coffee machines on the market. Coffee machines can be found in homes, dorms, offices. You’ll even be able to find a coffee maker that is designed to fit into spaces inside an RV and a “big rig”! If you are going camping, there’s coffee making machines you can use, too! There are many different models of coffee machines on the market today. Each has its own special features and most are available in a wide variety of colors, finishes, size and price.

There are many types of coffee machines, including: automatic, French press, stove top, espresso, vacuum and the pod. These machines will either be hot or cold brew coffee makers. There’s actually even machines that are combination; they posses both grinder and coffee making capabilities! Whether you need a coffee maker that produces one cup, or 20 cups and more, there are many machines to pick from.

Many companies manufacture machines used for making coffee, including: Bodum, Bosch, Bunn, Capresso, KitchenAid, Mr.Coffee, Jura, Saeco, Rancilio and Santos. These makers are offered in many colors, including: black, red, white and just about every other color you could want. They can be found to be made of a durable plastic or stainless steel and they usually contain a shatterproof glass carafe.

The features offered include: electric timers, filters, frothing systems, thermal glass carafe, water reservoir, lighted on/off switch, digital/programmable, warming plate (some are metal and some are porcelain) and thermostat. Coffee machines can also vary in price, depending on your preference and functionality it will need to perform.

One thing is for sure, when you are craving a great cup of coffee, espresso or cappuccino, you will want to put some thought into the type of machine you will need. Once you decide your price range, make a list of the features you are looking for. There are so many different coffee machines out there, you should have no trouble finding one that will be perfect for your home or office!

C V is a writer, providing info on commercial coffee makers, home
espresso machines, coffee grinders, coffee gift baskets, gourmet
coffee, coffee mugs and more. Also find the best places to buy coffee online.

In the days before we had non-stick cookware, we had the next
best thing - seasoned cast iron cookware. While non-stick
cookware has certainly outdone cast iron cookware in the
non-stick category, cast iron pots and pans are still favored by
many chefs, including the professionals because of their
durability and ability to retain flavor.

But, if you’re not lucky enough to have a hand-me-down from
Grandma, you may find yourself confused about how to become a
cast iron chef. Have no fear - you can learn to season cast iron
cookware with the pros and keep them in great shape for years to
come.

Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your
pans will last a long time and may even become your own hand-me
-downs in the future.

1.Heat your oven to 300 degrees. 2.Coat the pan with lard or
grease. (Be sure that you do not use vegetable oil or commercial
cooking sprays. While they may seem easier, they will not only
cause your cookware to be seasoned incorrectly, but they will
also leave a sticky film on the outside of the cookware that is
impossible to remove.) 3.Place the pan in the oven on the middle
rack and allow it to bake for 15 minutes. 4.Remove the pan and
pour out any excess grease or lard. 5.Put the pan back into the
oven and bake for another two hours. 6.Repeat as needed

Many cast iron enthusiasts will swear upon repeating the
seasoning process several times before ever using the cookware
the first time. Each time you season the cookware, the seasoning
bond becomes stronger. Many people will recommend that the first
few times the cookware is used it should be used to cook greasy
foods (bacon, fatty meats, etc.) to again strengthen the
seasoning bond.

Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time,
or if food starts to stick to the pan after a period of time in
use, you may want to re-season the cookware.

1.Wash the cookware thoroughly with a steel wool pad (doing this
while the pan is warm and still safe to touch is best). 2.Make
sure the pan is fully dry (use a towel if needed). 3.Follow the
seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take
proper care of it. Remember the creed of every enthusiast of
cast iron - no soap and no steel wool. Soap and steel wool will
cause a breakdown in the seasoning bond and should not be used
to clean your cookware on a regular basis. If you’re baffled at
this moment, have no fear. Cleaning cast iron cookware is a
breeze.

1.You’ll need to rinse your cookware while it is still hot. If
food is stuck to it, then scrape the pan or pot as needed.

That’s it! Remember not to store food in your cast iron cookware
because it may attach a metallic flavor to the food. In
addition, store your pans with the lids off to prevent moisture
from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you
can start creating your own family heirloom - as well as some
great food!

ARTICLE BIO: Mike Lansing is a retired chef who spent most of
his time as a Head Chef in New Orleans after training in France.
He spends his free time cooking for family and friends, as well
as serving as a contributing editor for CookingSchools101.com
which offers information on Cooking Schools for
those wishing to enter the trade.

You might wonder is the net the perfect place for finding food and drink goods or should I use the local dealers? more and more individuals that are wanting to purchase coffee products seem to be posing the same question, the simple answer is its just a matter of both patience on your part and close at hand product backup. For instance lets take an individual who is a purchasing acrylic coffee table and a mass of coffee focused accessories, such food and drink goods may easily be purchased from a district coffee supplier if you can in fact locate such a supplier. Lets imagine for example you live in New Jersey [ this can be relevant to a multitude of countries ], you would just track down the nearest food and drink merchant or coffee specialist with the help of the regional phone listings.

One disadvantage to hunting for coffee products near by is the fact that the assortment of goods that these local stores stock is usually far short of that stocked by the online stores, anyway lets presume the food and drink merchant did not have the item you originally needed however did stock a Guatemala Coffee product you might perhaps be interested in and a Jamaican Coffee product you might also want to chock out. Obviously your next move will be to go to the store to look over these coffee products at close hand, this is one of the clear advantages of visiting a local coffee merchant, actual hands on contact before you buy.

Being able to check products like coffee mug stencils along with cuban coffee sachets close up is a real bonus if a person is coffee shopping, purchasing online does have its good points however it isn’t so good when it comes to looking at merchandise. The fact that you have real human contact with a merchant can often be a super bonus, lets say you purchase a electric coffee mug or even a Brazilian Santos sachet, lets also say there is some type of problem with the goods you have ordered and will need to take it back to the coffee provider it was ordered from, now it could just be a case of merely exchanging the item you bought for an identical item or another model. Merchandise returns in local coffee stores can take place very swiftly if you ordered merchandise such as a Old Brown Java pack or italian coffee roaster from an online coffee specialist you might easily incur both carriage costs and the inconvenience of having to wait for the food and drink dealer to give back your money or send you a replacement product.

Now another great thing about closely located coffee retailers is the information they can provide you with, lets pretend you visit your near by supplier because you are wishing to purchase a german coffee grinder it could be you happen to converse with the assistant in the store and just because of their advice in the area of coffee products you then end up ordering a different product altogether. Help and expertise in the area of coffee products can be freely found on the web but you need to know the right manor by which to search and find your required coffee information.

Valerie Shapero the coffee writer contributes for the high profile coffee website Fuzzy Coffee. An outstanding source for facts about beverages and drinks. visit: http://fuzzycoffee.com

Coffee is a plant. However, before it can be drunk it must pass through a number of stages and travel thousands of miles.

Coffee beans come from the red cherries of the coffea bush. Each cherry usually contains two seeds, or coffee beans. The exception to this is the Peaberry, where only one bean is produced. The flavour a bean produces is affected by where the coffea bush is grown. Soil, climate and altitude all alter the way coffee tastes; this is why, for example, coffee from Columbia will differ in taste from region to region and from year to year.

Most coffee comes from two species of the coffea bush: Coffea arabica, simply known as ‘arabica’; and Coffea canephora var. robusta, simply known as ‘robusta’. Robusta beans are cheaper to buy then arabica beans because they produce coffee with an inferior flavour, containing more caffeine.

When the red cherries have been harvested from the coffea bush, the outer layers of pulp and skin must be removed to reveal the green coffee beans inside. There are two common methods of doing this: the ‘natural’ or dry method, and the ‘washed’ or wet method. The natural process of removal tends to give coffee a full-bodied yet mild aroma, whereas the washed process yields strongly aromatic coffee, with a fine body and a lively acidity.

In the washed method the outer pulp is removed using a mechanical pulping machine before the cherry is immersed into a fermentation tank for between 12 to 32 hours, after which the remaining pulp and skin is washed off, revealing the green bean. Finally, the bean is left out in a sunny area for between 12 to 15 days to dry.

In the natural method, the cherry is simply left to dry out in the sun for up to four weeks. During this time the pulp and skin become shrivelled and can then be easily removed.

The coffee beans are then sorted and graded by size and density. Generally the larger the coffee beans the better the coffee. The largest bean is known as ‘Maragogype’ or Elephant bean. There is no international grading system for coffee beans, with different countries using alternative systems. For example, in many African countries, the highest grade of coffee is AA, whereas, in Indonesia it is Grade 1.

Green coffee beans must first be roasted before they can be used to make a cup of coffee. The roasting process produces the primary flavour and aroma of coffee. Beans are roasted by a skilled coffee roaster, who judges how long to roast the beans in order to produce the optimum taste. For example, Javanese coffee is usually roasted for a lengthy time to give it a full-bodied and earthy flavour. However, if heat is applied to the beans for too long, it will destroy this flavour and give it a burnt aroma.

The final process before you can enjoy your cup of coffee is grinding. The coffee beans need to be ground ready to infuse, using your preferred brewing method. Different brewing methods require a different coarseness of coffee in order to produce the best possible taste. For example, using a cafetiere you need coarse coffee grounds, whereas when using a stove-top espresso maker you require a much finer grind.

James Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk - Uk online retailer of designer coffee accessories.
Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

Check out http://www.gallacoffee.co.uk/acatalog/Coffee_Knowledge.html for more articles or if you have a question send it to: coffeeknowledge@gallacoffee.co.uk

(ARA) - Let’s face it. The holidays are busy for everyone. Between work, kids, carpools and shopping, it’s hard to find the time and energy to entertain. And yet, your home looks great all decked out in the colors of the holidays, so you definitely want to share the spirit of the season with friends and family. But if you’re like most of us, you don’t have time to throw extravagant dinner parties, much less the imagination to make your party the hit of the season.

We asked the entertaining experts at Pier 1 Imports to share with us unique, yet simple ways to entertain friends and family with style and ease. Take these tips, put your personal touch on them, and enjoy the season!

Holiday Sweets

Invite your friends over for dessert after the theatre or dinner at your favorite restaurant. “Dessert parties are very popular right now,” says Robert Kling, Senior Vice President of Merchandising at Pier 1 Imports. “There is less pressure to create an entire meal and some people even buy, rather than make, pies or chocolates to serve. The focus is more on the atmosphere of the event, so concentrate your efforts on creating a festive feeling.”

Chill champagne while you’re out, or have a cider mix with fresh apples ready to heat when you arrive with your guests. Offer a beverage immediately to keep your guests occupied while you light candles and place your desserts out to serve. Colorful dessert plates or bowls are inexpensive and make all the difference when serving your sweets. Bold stemware makes a statement, but you might also want to go with basic clear glass that can be used year-round. “We suggest any tabletop items in amber, gold and red,” said Kling. “Jewel colors have a holiday feel and are versatile enough for use in every season. If you want decorating ideas or fast shopping, go to pier1.com — it’s a great solution when you get swamped during the holidays.”

Java Stop

If a jolt of caffeine is what gets you moving, invite your friends to stop by on a Saturday morning before they begin their holiday shopping, for a hot cup of fuel — coffee or hot chocolate will get everyone ready to brave the shopping madness.

Pier 1 has beautifully crafted, unique mugs that come in a variety of sizes for thirsts large and small. “Mixing and matching dinnerware is the craze this year, and we like to do it with mugs too,” explains Kling. “Offer a variety of cups and let your guests choose which one they want to use. Better yet, let them take their mug home with them as a holiday present. Pier 1 has hot chocolate, coffee and cider mixes that make affordable, quick gifts. Keep some on hand for gift-emergencies.”

Breakfast breads and coffee cake will help your guests wake up (no donut boxes on the table please) — use a decorative bread platter to showcase your offerings. But, paper holiday plates and napkins will be just right for your informal pre-shopping gathering.

Wrapping It Up

With the right entertaining and decorating resources, you’ll feel wonderful and relaxed about having friends and family in your home this holiday season. Remember how busy you are and be proud of yourself for pulling it together. Once the dishes are done, and your family is off to bed, we suggest three things: 1) Pour yourself a mug of hot chocolate. 2) Serve yourself the last slice (or two) of cheesecake. 3) Start wrapping presents!

Courtesy of ARA Content

About the author:

Courtesy of ARA Content

The subject of coffee is one that covers a large number of products such as wholesale coffee beans, specialty coffees and also coffee makers, as with a variety of other topics food and drink data is best obtained from a specialist. A coffee expert will supply anyone with much better knowledge than say a general food and drink website, specialists know coffee products inside out will be able to offer you first hand info on merchandise like stainless steel coffee pots or even insulated coffee mugs.

For many years coffee reviews have been published all over the web and the subject of beverages is now easier than ever for buyerss to research, imagine you were searching for a food and drink review on a kenyan coffee powder, such a thing may appear on one of the many specialist coffee directories.

Whilst shopping for a coffee you should think about this, if you buy a stainless coffee blender but were not happy with the item would the coffee vendor part exchange the merchandise for a barista coffee maker or some other item? you should to choose a coffee seller you have some confidence in or a coffee site that looks reliable.

When you first start looking into coffee products make sure you make a note of the merchandise you are actually interested in buying, for instance coffee grinders, gourmet coffee beans, blended coffee packs, be precise as this will be particularly useful later on, when you have done this you should evaluate these items on some of the many coffee websites, by making the list in the first place you will save a mass of time because you can easily get lost in a whole heap of food and drink and coffee connected guidess and articles.

The Free Secret coffee bean report by Carol Hansonly the author of this article can be found at : www.bjcoffee.com

King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic

Descriptions of the Salmon Species

by Garry Gamber

Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did you know that all 5 species of Pacific salmon run wild in Alaska?

We’re proud of our wild salmon here in Alaska, and rightly so. On the one hand the wild salmon are great sport fish and we Alaskans love to spend gorgeous summer weekends challenging them.

On the other hand our commercial fisheries are healthy and self-sustaining. They are able to catch enough wild salmon to satisfy most of the world wide demand for fresh wild fillets in the restaurants and packaged wild salmon on grocery store shelves.

King Salmon

The Chinook salmon is nicknamed king salmon in Alaska. It is the official Alaska state fish.

Description

Of all the Pacific salmon the king is the largest. A 97-pound king was caught by a sport fisherman in 1986 on the Kenai River. In 1949 a 126 pound king was caught commercially near Petersburg, Alaska. Typically king salmon weigh 30 pounds and above.

The king is lightly and irregularly spotted on their blue-green back. They also have a black pigment along their gum line. Spawning kings in fresh water range in color from red to copper to almost black.

Life Cycle

All species of Pacific salmon hatch in fresh water, spend part of their life cycle in the ocean, then return to fresh water to spawn.

The king salmon generally live 5 to 7 years, though they can mature by their second to third year. As a result the kings in a spawning run can vary greatly in size. A mature 3-year old may only weigh 4 pounds while a mature 7-year old may exceed 50 pounds.

The young king salmon feed on plankton and insects during their fresh water period. During their second year they migrate to the ocean where they grow rapidly.

Some kings make immense spawning migrations. For example, many of the Yukon River kings will migrate over 2,000 miles during a 60 day period to reach the streams and headwaters in Yukon Territory, Canada.

Taste

The king salmon has a rich flavor, firm flesh, and a pleasing red color. Kings caught at the mouth of the Yukon River have a huge store of oil in their flesh for their long upriver migration. The result is an extra-rich flavor, much prized among those who love salmon.

Sockeye Salmon

The Sockeye salmon is also called the red salmon due to the bright red color of its flesh, and it is the second most abundant salmon species in Alaska.

Description

Sockeye salmon are the slimmest and most streamlined of the 5 species of Pacific salmon. They differ from kings, silvers, and pink salmon by the lack of large black spots, and they differ from chum salmon by having more gill rakers on the first gill.

Sockeye are generally a greenish-blue color with silver sides and a white or silver belly.

During the spawning season the Sockeye males develop a humped back and a hooked jaw. Both male and female Sockeye turn brilliant to dark red as they head upriver to their spawning grounds.

Life Cycle

After hatching during the winter and spending a few months in the river gravels, the juvenile Sockeye spend 1 to 3 years in freshwater before migrating to the ocean.

The Sockeye spend 1 to 4 years in the ocean, ranging thousands of miles while feeding and then returning to the same freshwater system where they were born. They reach an average size of 4 to 8 pounds, sometimes reaching in excess of 15 pounds.

Bristol Bay, in southwestern Alaska, annually harvests the largest number of Sockeye salmon in the world. About 10 million to 30 million Sockeye are caught during a short season that lasts only a few weeks.

Taste

The Sockeye salmon has an exquisitely rich flavor due to the high concentration of oils. It is an excellent source of Omega-3 fatty acids. The rich red flesh color is maintained throughout cooking which results in a beautiful presentation. Some people consider the Sockeye to be the most flavorful of all the salmon species.

Silver Salmon

Coho salmon are known as silver salmon in Alaska and are an excellent game fish.

Description

Coho salmon have bright silver sides and have small black spots on their back.

Spawning salmon of both sexes develop red to maroon colored sides. The males develop a hooked snout with large teeth.

Life History

Juvenile silvers live in ponds and lakes formed by rivers and streams. They generally spend one to three years in the streams and may spend as many as 5 winters in lakes before migrating to the ocean.

Silvers stay in the ocean, where they grow quickly, for about 18 months before returning to their home streams. They weigh from 8 to 12 pounds, but can range up to 31 pounds. Their length ranges from 25 to 35 inches.

Taste

The flesh color of silver salmon is orange-red and is retained during cooking. The texture is firm and the fat content is high. The taste is a pleasing full salmon flavor, slightly milder than that of the Sockeye. The size of a fillet is larger than that of the Sockeye, and it is a prized fish for cooking.

Pink Salmon

Pink salmon are also known as the humpback in Alaska. Prior to spawning the pink salmon develops a pronounced hump on its back.

Description

The color of the pink salmon is generally a bright steely blue on top and silver on the sides. It has many large black spots on its back and over the entire tail fin. It has small scales and its flesh is pink, befitting its name.

The spawning pink salmon develops an olive green to black color on its back with a light-colored to white belly. It develops a very pronounced hump and hooked jaws.

Life Cycle

The young pink salmon hatch during the winter and spend a few months in the river gravels. During the spring they migrate downstream to the ocean. They feed along the beaches before moving out further into the ocean.

Like all salmon, the pinks grow rapidly in the ocean but they are the smallest of the Pacific salmon species. The pinks reach a size of about 3 to 5 pounds and about 20 to 24 inches in length.

The pink salmon spends only two years in the ocean. This two year pattern causes distinct odd-year and even-year cycles which are unrelated to each other.

When the pinks return to freshwater, they are the most abundant of the Pacific salmon species. They do not migrate far upriver, but generally spawn within a few miles of the mouth of the river. As with the other Pacific species both male and female pinks will die within a couple of weeks of spawning.

Taste

The pink salmon has a delicate, mild flavor and a light flesh color. About 80% of harvested pinks are canned and are the most common salmon species found on grocery store shelves.

Chum Salmon

Sometimes called “dog salmon” in Alaska, the chum salmon is a traditional source of dried fish for winter use.

Description

Chum salmon have a metallic greenish-blue back surface with fine black spots. They resemble sockeye and silver salmon so closely that one needs to examine their gills and fins closely to make a positive identification.

When nearing fresh water the chum salmon develops noticeable vertical bars of green and purple, which gives them another nickname, calico salmon.

The spawning chum develop the typical hooked jaws like other Pacific salmon and large teeth, which partially accounts for their other nickname, dog salmon.

Life Cycle

As with pink salmon, the young chum do not spend much time in fresh water before migrating out into the ocean. They feed near the mouths of their streams for a period before forming schools and moving further out into the ocean.

The chums spend 3 to 5 years in salt water, growing rapidly after entering the ocean. They generally range in size from 7 to 18 pounds, sometimes reaching 30 pounds in weight.

When the chums return to fresh water they often spawn in the same areas as the pinks, not migrating far up river. One major exception to this pattern is the chum salmon population of the Yukon River. Some of these chums migrate 2000 miles upriver to spawn in Yukon Territory of Canada. These chums have a very high fat content in preparation for their long migration.

Taste

Chum salmon have a mild, delicate flavor with a medium red flesh color. However, Yukon River chums, with their higher fat content, have a rich, full flavor similar to Kings and Sockeye.

Atlantic Salmon

Atlantic salmon are not native to the Pacific coast but are raised in large numbers in pens. They run wild on the Atlantic coast only. The Atlantic salmon found in markets are farm-raised, generally originating in salmon farms off Chile or British Columbia, Canada.

Description

Atlantic salmon in the wild have silvery sides and belly with greenish-blue coloration on its back.

Spawning Atlantic salmon develop blackish fins and purplish coloration and reddish spots. Surviving adults are dark in color.

Life Cycle

In the wild young salmon spend one to three years in fresh water before migrating to the ocean. In the ocean the Atlantic salmon ranges for thousands of miles.

They generally return to freshwater by the age of five. Unlike the five Pacific species of salmon, the Atlantic salmon does not die after spawning. The surviving adults repeat the migration and spawning cycle.

Farmed Atlantic Salmon

To read some interesting descriptions of farmed salmon click here

About the author:

Garry writes articles for his two favorite health products companies, www.usana.com and www.seasilver.com
Garry also owns www.thedatingadvisor.com and www.alaskagoldsmokedsalmon.com