Alaskan fishers caught 233.8 million salmon in 2021. That’s quite a catch!
We all love salmon for its flavor and nutrition. High in Omega-3, DHA, and B12, salmon can boost your health and mood. Wild Alaskan salmon is one of the best you can buy.
What makes wild Alaskan salmon so popular? How does it differ from other varieties?
We have a guide with all you need to know. Read on and get cooking.
Wild Alaskan Salmon
Alaska outlaws fish farming, and its icy waters abound in fresh salmon. Local fishers sail to estuaries, river systems, and the open sea to catch them.
By buying wild Alaskan salmon, you are supporting local livelihoods.
Wild Alaskan salmon have a natural deep pink or red color. This comes from their diet of crustaceans and zooplankton. Farmed salmon, by comparison, feed on fishmeal and have a paler color.
Wild Alaskan salmon have higher levels of Omega-3, DHA, and B12 than farmed salmon. They have fewer toxins too.
The wild Alaskan salmon season is from late May to late September. High-quality frozen Alaskan salmon is available year-round.
Common species you can find in Alaska include sockeye and pink salmon.
Sockeye Salmon
Sockeye salmon, A.K.A red salmon was a favorite of the indigenous First Nations. Sockeye is popular for its bright orange meat and bold flavor.
Most sockeye originates in Alaska, but some live on the Pacific West Coast. Fishers catch sockeye with nets, like gillnet purse seines or reef nets. They are also popular with recreational fishers, but this is state-regulated.
Once caught, sockeye is an ideal canned variety. This is due to their bright orange color and firm flesh, which holds up well to storage.
Pink Salmon
Pink salmon are the most common Pacific species. They are also the smallest, but popular due to their rosy pink color and tender flesh.
Wild-caught fishers use seine purses, gill, and reef nets to catch them. Pink salmon is a favorite smoked variety, but they are also ideal for canned and frozen storage.
Pink salmon are a high-fat variety, and due to their small size, make an excellent light choice. Grilled, poached, or canned, they are delicious.
Want to branch out your Alaskan fish expertise? This guide can show you how to cook and serve species like halibut.
What About Atlantic Salmon?
Atlantic salmon is an ESA endangered species, so fish farms produce them. Yet this type makes up the bulk of USA market shelves.
Farmed salmon is the cheapest variety. But what you save in cash, you lose in quality.
Farmed salmon breed and grow in netted cages. Producers feed these caged salmon fishmeal and fish oil, mostly from wild species. Antibiotics and chlorinated pesticides also raise toxin levels.
If you want to highest quality, go for wild Alaskan salmon.
Ready to Go Wild?
We hope you enjoyed our guide to wild Alaskan salmon. Species caught in Alaska help the local community and keep fisheries sustainable.
Wild-caught salmon’s high Omega-3, DHA, and B12 content help keep you healthy too. Choose your favorite and cook up a delight for your friends, family, or just yourself.
Averse to strong odors after cooking? There are many natural air fresheners out there to clean things up making it a win-win.
We hope you enjoyed this article. We have plenty more food, cooking, and delicious tips for you on our site. Check us out today!
