In the waters of Alaska inhabit the most numerous and healthy populations of Wild Salmon on the planet. The name Wild Salmon of Alaska groups five species that are born in the crystalline rivers of Alaska and whose adult life occurs in the cold waters of the North Pacific Ocean. Alaskan salmon are an adromous, that is, they are born and live the first season of their life in fresh water, then move to the salt water and finally return to the river or lake where they were born to spawn and die soon after. By law, there are no salmon farms in Alaska.
The commercial fishing season for Alaska Wild Salmon is determined on the basis of studies and monitoring by biologists serving the state of Alaska, i.e. occurring only after the required number of fish of each salmon species reaches maturity, migrate to freshwater, reproduce and thus ensure the perpetuation of species – this is the well-known salmon race. With breeding assured, the commercial fishing of Alaska Wild Salmon is then released at the entrance of the rivers, during the migration of the remaining salmon.
Because they are wild, the five species of Alaska salmon are naturally occurring and low in fat, which vary according to the genetics and diet of each species. They are also a source of vitamins, minerals and Omega 3 from natural food on the high seas. The five species of Alaska wild salmon vary in size, color, texture and flavor. Now, we’re going to talk about the three of them.
Salmon is also known as King or Chinook, and is one of the largest and noblest fish species in Alaska.
• Scientific name: Oncorhynchus tschawytscha
• Average weight: 8-9 kg
• Commercial weight scale: 2-18 kg
Salmon has a longer fishing period than other species and can be purchased for nine or ten months of the year without compromising the breeding of the species. Despite the extensive fishing period, no large volumes of Royal Salmon are available, this being the rarest species of Alaskan salmon.
Its juicy taste, the intense orange color of its natural flesh and its spectacular size has opened the doors of the most select restaurants in the world for the Salmon. Salmon is appreciated by food specialists and chefs because of its size (which allows for exceptional presentations) and the excellent taste of its meat (of all species of Alaskan Wild Salmon, the Royal Salmon is the one with the highest amount of fat). It is commonly used for the production of smoked salmon.
Red Salmon is the second most abundant salmon species in Alaska and it stands out among the salmon species by the natural intense red color, the delicate texture, the very low fat content and the juicy taste of their meat. Much appreciated by chefs and gastronomic experts, Red Salmon is ideal for raw fish dishes and can even be cooked quickly and efficiently, which preserves the quality of their meat. It can also be processed by smoking processes, which gives it exceptional color, texture and flavor.
Red Salmon arrives in the world’s market frozen, mostly in the H & G form (without head and without viscera) and may eventually also be marketed by some companies in Alaska and by worldwide importers in other formats (fillets, pork, canned, among others).
Next, the Silver Salmon!
The Silver Salmon, also called the Coho Salmon, is the Alaskan salmon most similar to the Atlantic salmon. Silverfish is the most popular of wild salmon among gastronomic experts who use the smoking method in Europe. Its medium size, the good color of its meat and its extremely delicate texture also guarantee you the preference among the restaurants.
Salmon is special seafood and consuming it regularly is good for your health. Hopefully this article is useful for you.