Alaska's Kodiak Island salmon fishery is comprised of five species. Each has a unique flavor, texture and color, not unlike fine wines from various growing regions. While each species is unique, they all share a common characteristic: Alaska's kodiak Salmon fishery is well managed, plentiful and a delicious part of a healthy diet.
The largest, most flavorful of salmon. Its high Omega-3 and fatty acid content produces a rich texture and flavor.
The flesh of these fish is an intense, deep red color. Sockeye are growing in favor as a fresh and frozen choice. Sockeye has a rich flavor that many believe rivals that of King Salmon.
Leaner than King or Sockeye with a milder taste and a finer textured flesh.
KETA (CHUM) SALMON
Characterized by their firm, pink flesh with a lower fat content than other wild salmon. The taste is mild, a quality preferred by many consumers.
The most abundant salmon species have a mild, delicate flavor. Pink salmon are an excellent source of low calorie, high-protein seafood.
Without a doubt, Alaska's Kodiak Salmon is the right choice for you and your family's nutrition, health and eating enjoyment. Flavorful and easy to prepare in any number of ways, wild salmon are rich in Omega 3 fatty acids that have been shown to boost the immune system, lower the overall risk of heart disease and cancer, and are an integral part of an overall healthy diet. The American Dieticians Association recommends eating at least two servings of fish rich in Omega 3s every week, like Alaska's Kodiak Salmon.
Wild salmon are also rich in protein, vitamins and minerals. But most important they are delicious!
Managed For Sustainability
Alaska's salmon fishery is certified as sustainable to the Marine Stewardship Council's environmental standard and the State of Alaska sets allocations and carefully monitors the number of fish caught. The entire industry operates on this sustained yield principle.
Alaska salmon is one of the most tightly regulated fisheries in the world. Unlike some other salmon populations, no salmon of Alaska origin are listed as threatened or endangered. More than enough salmon are allowed to return each year to spawn, insuring enough fish for generations to come.
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Wild Salmon image (top) © Philip Tschersich. Seafood images © ASMI. Content may not be reused without permission.