What is Salmon Sake? A Comprehensive Guide to This Popular Fish in Japanese Cuisine

Salmon sake (鮭), often simply called sake, refers to several species of salmonids that are a beloved ingredient in Japanese cuisine Known for its rich, fatty texture and bright orange-red color, sake is increasingly popular worldwide, especially for sushi. But what exactly is sake?

An Overview of Sake

The Japanese term sake actually encompasses a variety of salmon species though it originally referred mainly to chum salmon. More broadly, sake refers to salmonids that spend most of their lives in the ocean and return to freshwater rivers to spawn.

In Japan, sake is traditionally used for cooking rather than raw consumption. But with the introduction of farmed Atlantic salmon, raw sake became more common. Now, imported farmed salmon is often called sāmon to distinguish it from traditional Japanese sake.

While Pacific salmon species like chum and sockeye were originally considered sake, today the term usually indicates imported Atlantic salmon. So when you eat salmon sushi, chances are it’s Atlantic salmon, unless specified otherwise.

Characteristics of Sake

• Fatty, moist texture
• Bright orange-red color
• Rich, fatty, umami flavor
• High in healthy omega-3s

The color comes from carotenoids in the salmon’s diet. The rich flavor comes from high fat content and natural compounds like inosinic acid.

Wild sake tends to be leaner with more complex flavor. Farmed sake is fattier and milder.

Popular Salmon Species Used for Sake

Though there are several salmon varieties, here are some main types used for modern sake:

Atlantic Salmon

• Most commonly farmed salmon
• Mild flavor
• High fat content

Chum Salmon

• Called shirozake in Japan
• Lower fat than other salmon
• Delicate flavor

Sockeye Salmon

• Prized for its rich red color
• Firm texture
• Full-bodied flavor

Coho Salmon

• Mostly farmed now
• Medium fat content
• Mild flavor

Pink Salmon

• Lean, light pink meat
• Mild, delicate flavor
• Mostly wild-caught

Benefits of Sake

Salmon is prized for its nutritional value. Here are some of its health benefits:

• Excellent source of omega-3 fatty acids that support heart and brain health
• High in protein for building muscle and repairing tissues
• Good source of vitamins and minerals like B12, selenium, and potassium
• Contains antioxidants like astaxanthin

So enjoy sake in moderation as part of a balanced diet!

How to Eat Sake

In Japan, salmon is enjoyed in many forms:

Sushi and Sashimi

Thin slices of raw salmon on top of rice or alone. The rich texture makes it perfect for sushi.

Grilled Sake

Salmon fillets grilled until caramelized and tender. Often basted with teriyaki sauce.

Smoked Sake

Thin slices of smoked salmon, often enjoyed with rice or vegetables.

Salted Sake

Salmon cured in salt and served in thin slices. Also dried into jerky.

Canned Sake

Bones and skin removed and canned in oil. Used for rice balls.

Ikura

Bright orange salmon roe (eggs) that pop in your mouth.

So enjoy this versatile and healthy fish in all its forms! Sake’s richness pairs perfectly with rice and complements any meal.

In Japan, the word “sake” (鮭) can refer to both the alcoholic drink and the fish salmon. The term is often used to refer to salmon, especially in sushi contexts, although it’s more commonly known as “shaké” to distinguish it from the drink “sake”.