Alaska Salmon

There is one place in the world where the waters are still pristine and rich with the bounty of natural salmon: Alaska! Home to the greatest wild salmon runs in the world, Alaska produces over 90% of the total North American commercial landings of natural salmon. All five unique and delicious species - Alaska King, Sockeye, Keta, Coho and Pink Salmon - swim through the icy, pure waters of the North Pacific to mature into far and away the world's finest salmon. As a result, Alaska salmon have a natural flavor, color and texture.

Salmon Life Cycle

Alaska Salmon are anadromous - they spawn in fresh water and the young migrate to the sea where they mature. Salmon spawn in over 2,000 freshwater rivers and lakes across the state. From there they migrate to the ocean, swimming thousands of miles through the Bering Sea and Gulf of Alaska, feeding on ocean krill, shrimp and other small fish. This natural diet, combined with the rigors of swimming through icy waters, gives Alaska Salmon their unique flavor, color and superior texture.

Although the lifecycle and spawning characteristics of each of the five species of Alaska Salmon differ, each maintains the same timing year after year, returning to the exact place of their birth. As the salmon return to spawn, they build up reserves of fat and nutrients to carry them through their rigorous journey upstream in fresh water. It is at this point of peak quality, just before they reach fresh water, that the salmon are harvested.

Consistent and Abundant Supply

Despite reports of declining fishery resources across the nation and in other parts of the world, Alaska's salmon supply has remained strong. Stringent management programs have resulted in record salmon harvests over the last three to four years. Consumers can be assured that Alaska will produce a consistent and abundant supply of salmon for many years to come.

Alaska King Salmon

Also known as Chinook salmon, Kings are the largest and least abundant of the species with an average weight of approximately 20 pounds and from 30 to 40 inches long. King salmon is prized for its red flesh, rich flavor, high oil content and firm texture. Its high oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. King salmon is most often served in upscale restaurants.

Alaska Coho Salmon

Also called Silver salmon, Coho are the second largest of the species with an average weight of 12 pounds and length from 25 to 35 inches. Known for an orange-red flesh, superior texture and excellent eye appeal. Their size and excellent color retention properties make them popular in both frozen and smoked forms. Coho’s are an excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

Nutritional information

Few single foods bring as many valuable contributions to the table in significant quantities as Alaska salmon. It is an excellent source of high-quality protein, containing all the essential amino acids. Salmon contains vitamins A, D, B6 and B2, as well as niacin and riboflavin. Calcium, iron, zinc, magnesium and phosphorus are also present in appreciable amounts in this choice seafood. Salmon is an excellent food for everyone, and especially for both young children and older people, because it is so easy to digest.

The protective role of fish against heart disease and cancer may be attributed to the type of oil found in certain species of coldwater fish, especially Alaska salmon. These fish oils, referred to as Omega-3, are polyunsaturated. Their chemical structure and metabolic function are quite different from the polyunsaturated oils found in vegetable oils, known as Omega-6.

Omega-3 oils also exert additional protective effects against coronary heart disease by:

• Decreasing blood lipids (cholesterol, low-density lipoproteins or LDL, and triglycerides)
• Decreasing blood clotting factors in the vascular system
• Increasing relaxation in larger arteries and other blood vessels
• Decreasing inflammatory processes in blood vessels