May 16, 2011. Juneau, Alaska – Alaska’s summer salmon season kicks off today. This year’s projected harvest of 203 million fish would mark the fifth largest salmon season for the state.
Wild salmon remains one of America’s favorite healthy menu items and recent USDA 2010 Dietary Guidelines are advising Americans to eat eight ounces of seafood rich in omega-3s per week for brain and heart health. The average American currently eats just about 3.5 ounces of seafood per week, providing a great opportunity for operators to offer patrons the healthy and delicious varieties of wild Alaska salmon.
Alaska is home to over 90% of the wild salmon in North America, and five different species:
- King (Chinook) – The largest of the five Alaska salmon species and revered for its high oil content. Kings are prized for being firm, succulent and flavorful.
- Sockeye (Red) – The second most abundant Alaska salmon species is known for its distinctive deep red meat color, rich in antioxidants, and its full flavor.
- Coho (Silver) – The second largest of the five Alaska salmon species is low in saturated fat, mild in flavor and has excellent color-retention during the cooking process.
- Keta (Chum) – The firmest of the five species, Keta salmon have a mild flavor. Due to lower oil content, they should be cooked at lower temperatures.
- Pink – The most abundant of the five Alaska salmon species is commonly used in cans or pouches, but is also available as fillets. The low oil content requires careful cooking. Treat pinks as you would a trout.
The Alaska Seafood Marketing Institute (ASMI) makes it easy for foodservice operators to source, prepare and promote Alaska salmon. Visit www.alaskaseafood.org for recipes ideas, POS materials, seafood training education, chef cooking technique videos or for information about the new Alaska salmon responsible fisheries certification.
About Alaska Seafood
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education.
For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution has a mandate that “fish … be utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.
For more information, please visit www.alaskaseafood.org.
Contact:
Claudia Hogue
Alaska Seafood Marketing Institute
206.352.8930