Salmon Selections
Wild salmon have lived in the cold, pristine Pacific ocean waters for thousands of years and have been an integral part of the Pacific Northwest's history, culture and economy for as long as humans have inhabited the region. Salmon was an important source of food for many early Native Americans; their tribes' superstitions prevented certain members from handling or eating the fish lest they anger its spirit and cause it to leave their waters forever. Pacific salmon are born in fresh water then migrate downriver to the cold open waters of the Pacific Ocean, often traveling for thousands of miles, and then miraculously return to the river of their birth to spawn.
The most readily available Pacific Salmon is the Chinook or King Salmon, which can reach up to 120 pounds. The color of its high-fat, soft-textured meat ranges from off-white to bright red. Other rich flesh salmon include the Coho or Silver Salmon, with its firm-textured, pink-orange color, and the Sockeye or Red Salmon which is highly praised for canning. Mendocino County is California's third-largest source of Chinook and Coho Salmon. Pacific Salmon are in season from spring through fall.
Pinot Noir, one of the most food-friendly red wines, is a classic pairing with salmon. All salmon are high in protein as well as a rich source of vitamin A, the B-group vitamins and Omega-3 oils. Depending on the variety, salmon is sold whole, or in fillets or steaks. It is also available canned and smoked in a variety of styles. Salmon is integral to some of the world's most famous dishes, including gravlax and coulibiac (a savory Russian fish pie). The rich, creamy taste of wild salmon can be attributed to their high oil content, which is also why it pairs so well with the delicate flavors of Pinot Noir. Because salmon is so versatile and absorbs flavors so easily, there are beautiful toppings and sauces that can enhance its compatibility with Pinot Noir.
