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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Wild Salmon

Alaska is one of the last strongholds of wild salmon and its waters are home to the largest and healthiest populations of wild salmon on the planet. The denomination Wild Salmon of Alaska groups five species that are born in the crystalline rivers of Alaska and who spend their adult life in the waters of the North Pacific Ocean. Alaska salmon, like their Atlantic counterparts, are anadromous: they are born and live the first part of their life in fresh water before moving to saltwater to grow and mature. They end their life by returning to the river where they were born to spawn and then die.

 

Unlike the Atlantic Ocean, where only a single species of salmon lives (salmo salar), six species of salmon dwell in the North Pacific, five of which are fished commercially in Alaska. They belong to the genus Oncorhynchus, a term that combines two Greek words: “onco”, which means hook or chin, and “rhyno”, which means nose. The scientific names of the five species of Alaska Salmon were established during the exploration of Siberia and are related to the common names by which these fish are known in its indigenous languages.

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Wild Salmon Buyers Guide ALASKA SEAFOOD

The 5 species of Wild Alaska Salmon

King Salmon (Oncorhynchus Tschawytscha)

The succulent flavor of King Salmon meat and its spectacular size have opened the doors to the most select restaurants. King Salmon is appreciated by smokers and chefs for its size and very tasty meat.

Sockeye Salmon (Oncorhynchus Nerka)

Sockeye Salmon is famous for the color of its meat - intense red - darker than that of other species. Much appreciated by smokers, Red Salmon is transformed into a cold smoked (lox) of exceptional color, texture and flavor.

Coho Salmon (Oncorhynchus Kisutch)

Silver Salmon is the most popular of the wild salmon among smokers in Europe. Its medium size and good meat color also make it very popular with restaurateurs.

Keta Salmon (Oncorhynchus Keta)

Keta Salmon harmonizes a firm texture and fine flavor with a moderate price. The meat of Keta Salmon contains only 4-5% fat, and the color of its meat presents more variation than that of the other species.

Pink Salmon (Oncorhynchus Gorbuscha)

The abundant and inexpensive Pink Salmon is usually sold whole (with or without the head) or already filleted for use in institutional cuisine. It is characterized by its pink meat and a tender and fine texture.

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