Wild-caught Alaska salmon, whitefish varieties and shellfish mature at a natural pace, and swim freely in the pristine waters off Alaska’s rugged 34,000-mile coastline. There are no so many places like Alaska - that is why Alaska wild salmon are highly valued on the market. All Alaska seafood is wild and pure, responsibly managed for continuing abundance. Careful management based on conservation assure abundant stocks of salmon, so Alaska seafood is an environmentally responsible choice.
There are five species of Alaska salmon: King salmon, sockeye, coho, chum and pink salmon.
King salmon, also known as Chinook, is prized for its color, high oil content, firm texture and succulent flesh. King salmon is served in high-end restaurants. Generally marketed in whole, steak, or fillet forms.
Sockeye. The second most abundant Alaska salmon species. Named for its distinctive red meat color, which is retained throughout the cooking process. Generally marketed in whole, steak or fillet forms. Also available in convenient, shelf-stable cans and pouches.
Coho’s taste, color and texture is similar to King salmon’s. Known for its orange-red flesh, delicate flavor and firm texture. Generally marketed in whole, steak, or fillet forms.
Keta. Good price, texture, pleasant meat color and delicate taste. Mild flavor and a firm pink flesh. Commonly marketed as whole fish, steaks and fillets.
Pink salmon. The smallest and most abundant of the five Alaska Salmon species. Delicate flavor and light, rosy pink-colored flesh. Tender texture, similar to trout. Pink salmon is an inexpensive type of salmon. Due to its size and price, the fish is ideal for retail. Commonly available in convenient shelf-stable cans or pouches. Whole fish and fillets are becoming more available.
The taste and texture of all types of salmon meat in Alaska are different. Wild salmon is denser and less fatty, because the fish swims thousands of kilometers, feeds on crustaceans, zooplankton, floating mollusks and small fish. Wild fish of cold seas are rich in Omega-3.
Like all seafood from Alaska, it’s harvested by devoted fishermen who follow the most sustainable practices to ensure the highest quality seafood is available for generations to come. Alaska’s seafood industry employs over 26,000 Alaska residents, more than any other private sector industry. After catching and sorting, the fish is frozen. IQF is a modern technology, with a sharp drop in temperature. Loss of quality is excluded when the fish is frozen in an intensive flow of air or in a tiled freezer.
Harvested in the summer at the peak of its lifecycle, Alaska Salmon is available fresh in-season, or frozen year-round. Generally marketed as H&G, in steak, portion or fillet forms in vacuum packing, fillets with or without skin, with or without bones.
In 2016, Alaskan salmon exports totaled 180,000 MT, worth $860 million. Ukraine imported 580 MT of salmon for $1.5 million. Due to the economic reasons, the main volumes of salmon supplies accounted for pink salmon, and amounts of keta and king salmon were limited. Volumes of Alaska salmon supplies depend on the catch, which is different from year to year.
The state of Alaska is recognizing the quality and importance of Alaska’s five wild salmon species and the fishermen who bring it from sea to table tomorrow with the annual Alaska Wild Salmon Day.
The material is prepared by Alaska Seafood Marketing Institute.