Also known as “red salmon,” sockeye is much more dense that typical Atlantic salmon, with a richer, deeper salmon flavor. It also has the firmest texture of all Pacific salmon, so it can stand up to use in any dish. We especially love this smoked one, which is sustainably-line caught in the wild waters of Alaska. Packed in thick, coral-red strips, its texture is immaculate—not mushy like other canned fish—and its taste is a blend of the rich fish, a good hit of brine and a sweet, pronounced touch of smoke from a natural wood-smoking process.

Sustainably line-caught in the wild, this salmon is much more deeply flavored that farm-raised Atlantic salmon. Coho is known for its richness and drier texture, which holds up well during the canning process unlike others that go mealy. Plus, it’s much less fishy than other grocery store brands we’ve tried. The taste is delicate—complimented by seasonings like garlic, onion and white pepper that don’t overwhelm the salmon, but rather coax out its natural flavor. A nice kick of salt makes it tasty enough to stand alone atop a cracker, while the succulent chunks of fish can stand up to being incorporated into various dishes as well.