Wild Alaska Salmon

Alaska Salmon are anadromous, that is, they spawn in fresh water and the young migrate to the sea where they grow and mature. Depending on the species, they will be out at sea for one to four years where they build fat and nutrients to prepare for their journey (sometimes thousands of miles) back to their exact place of birth to spawn.

There are five unique and delicious species of Alaska Salmon: King, Sockeye, Coho, Keta, and Pink:

• King, Sockeye, and Coho salmon have a rich flavor and a moist, succulent texture. They are well-suited for all methods of cooking including grilling, broiling, sautéing, baking, poaching and steaming.
• Keta and Pink salmon have leaner fat profiles, making them excellent choices for heart-healthy entrees. Both are good choices for sautéing and baking in flavorful sauces.