Alaskan salmon is caught wild after being allowed to mature at its own
pace while feeding freely on its own natural diet. The salmon of
Alaska live in a wild marine environment thousands of miles away from
any significant sources of pollution. Unlike wild salmon from some
other parts of the world, this salmon, wild Alaskan, that is, has
generally been found to be free of pesticides, petroleum derivatives,
metals and bacteria.
The excellent taste of Alaskan salmon results from a life time of
feeding on just those marine organisms that nature intended as the
food-source for that particular species. Prized all over the world,
the texture of wild Alaskan salmon is the result of annual migration
in the cold North Pacific. These migrations cause the development of
optimum fat content and distribution which ensure the excellent
texture we find in the finished product.
The people of the state of Alaska have seen to it that science,
government and commercial interests work together to protect the
natural, pristine habitats of the Alaskan fish supply so that
consumers all over the world can continue to enjoy this fine natural
resource, one of the world's purest culinary products.
Now you're beginning to understand why you should be scanning signs,
labels, cases and counters for the words, SALMON WILD ALASKAN: you
simply can't do any better when it comes to salmon. Still, there is
more than one kind of wild Alaskan salmon, in fact there are five,
each with its own unique characteristics. They very in color, flavor
and each may be particularly well suited to certain kinds of
preparation. The following is a brief summary.
SALMON**WILD**ALASKAN - THE FIVE KINDS:
CHINOOK ---- This is the state fish of Alaska and the largest Pacific
salmon, it is perhaps one of the most highly prized sports fish in the
world. Its sheer size makes for some great serving potential mostly
due to its impressive presentation at any large table gathering.
COHO (also called Silver salmon)---- This is the second largest salmon
species in Alaska. It's know for its orange-red flesh and tasty
moderately strong flavor..
SOC-KEYED ---- Most notable for it's deep red color and strong flavor.
It has gained a great deal of popularity over the last few years
because it was found to contain some of the highest levels of heart-
healthy Omega 3s of any fish in the world.
PINK (also known as HUMPBACK SALMON) --- This is possibly the most
delicate of all Alaskan salmon. It has a tender texture, delicate
flavor and pink, rosy coloring. This is a comparatively small salmon,
great for baking and accompanied by sauces.
KETA (also known as CHUMP SALMON) --- Although not entirely without
versatility, this salmon is particularly good for smoking and this is
its primary culinary use.
Well, there you have it. Salmon, wild Alaskan, of course, is the way
to go!
Regardless of how you look at it, a meal based around salmon is a very
special treat.
Why not treat yourself to the tastiest, healthiest, purest salmon in
the world.

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