A Rational to Individual Wild Alaskan Salmon Species

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Salmon isn’t a simple salmon, especially when it gets caught wild. In fact, opposing to the farm-raised species, these are imported from the overseas. Oftentimes it is either plump or flabby. According to the studies, it lacks the concentration of omega-3 fatty acids; owing to the fact that the wild fish’s flesh is muscular and firm. It comes with a cleaner taste which the chefs covet. It has been granted that the major drawback of the wild versus farm is that the farm is often available fresh which is sourced from Alaska.

It is frozen at the processing facilities which line the harbors as well as shores. However, with a premium placed on the technology of cutting-edge freezing, a little of salmon’s salmon-ness gets lost. So regardless of whether you order at a restaurant or check out the favorite fish shop, you are going to find defining characteristics for each of its five species in total. To know further on this front, keep reading on.

Chinook or King

The largest and most prized of all the species, typically between 20 and 60 pounds each. Kings are often the first salmon caught during the season, which starts around May. Learn more in case you want to purchase this from the market.

Red or Sockeye

As the “Red” nickname name suggests, the flesh of sockeye is its defining characteristic: bright red that remains a desirable shade even when cooked. This is a big reason that seafood-focused chefs covet it when it’s in season. Due to its color, sockeye is also used extensively in canning.

Silver or Coho

With a definitive silver skin and reddish-orange flesh, coho is often considered the best-tasting salmon species. It’s also the angler’s choice, as coho are known to put up a fight. While the fat content is not as high as the king, it’s considerably higher than pinks and chums. “Balanced” is also a term that is thrown around. While coho is abundant in Alaska, it’s less so in Canadian waters, thus the lion’s share of coho served in the U.S. comes from the 49th state.

Keta or Chum

One of the workhorse species, and priced lower than king and sockeye, chum is defined by its pinkish flesh and lower fat content. It’s often smoked or dried. But chum is most well-known for its valuable eggs. Called ikura in Japan, the tiny, yolky eggs are harvested, then tumble-cured in a brining liquid and packaged. High-quality ikura can sell at an expensive price.

Humpy or Pink

Extremely lean and delicate, pinks are the most commonly caught wild salmon in Alaska — and also the smallest, around six to seven pounds each. Due to the sheer volume of pinks heading upstream during the spawning season, the fish found in the rivers and streams are sometimes damaged (battered and bruised from overcrowding). This is why pinks are primarily used for canning or as bait to catch larger fish.

Wrap up

Now that you have been enlightened with the types of Alaskan salmon species, encountering them for the very first time would also help you find their individual species in particular. In case you want to know more about the recipes, then perform a better survey by checking from the Internet.

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