Alaska salmon is protected by one of the most stringent and sustainable fisheries management systems in the world. Since 1959, the state of Alaska has mandated a precautionary, scientific approach to fishing, setting firm harvest limits that prevent over-fishing and preserve the pristine natural environment. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.
With its orange-red flesh, firm texture and delicate flavor, Coho have gained wide consumer acceptance. Their size and excellent color retention properties make them popular in both frozen and smoked forms. An excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
Sockeye (Red) Salmon
The second most abundant Alaska Salmon species is Sockeye. The distinct, deep red flesh retains its color throughout cooking, and brings dramatic impact to any presentation. Good for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
King (Chinook Salmon)
They are prized for their color, high oil content, firm texture and succulent flesh. It is the largest and least abundant of the species. Great for grilling, broiling, sautéing, baking, poaching, steaming, smoking.