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Look for red salmon with firm and smooth flesh, and avoid if it looks feathery or flaky. The flesh should bounce back when pressed. It is not a good sign if the flesh stays indented or feels slack when pressed. It is available in both fresh and frozen form.
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Description
Red salmon is an anadromous species of salmon , among the smaller of the seven Pacific salmon species. It is the third-most common Pacific salmon species, after chum and pink salmon. It weighs in between three and six pounds and is called "red salmon" because of the dark red-orange color of their flesh. They eat more plankton and crustaceans like shrimp than other salmon species that contributes to their dark red color.