If you’ve ever stood in front of the seafood counter wondering why some salmon looks deep red, some look pale pink, and the prices swing wildly, you’re not alone. In truth, there are five distinct species of Pacific salmon fished in U.S. and Canadian waters — and each one has its own personality, flavor, and even nickname.
Luckily, there’s a fun and easy way to remember all five species — no flashcards or marine biology degrees required. All you need is your hand.
