Alaskan Salmon

Five different kinds of Salmon swim Alaska’s rivers, streams, and lakes.

King (Chinook) = largest and least abundant of the species. Prized for their vivid color, high oil content, firm texture and succulent flesh

Sockeye (Red) = sockeyes are known for their rich, bountiful flavor and deep red flesh.

Coho (Silver) = Cohos are the second largest of the species. Brilliant, orange-red flesh, firm texture and delicate flavor make them popular in both frozen and smoked forms.

Pink (Humpback) = pinks are the smallest and most abundant of the species. Tender texture and light flavor make Pinks a great choice for a variety of recipes.

Keta (Chum) = Keta have a firm texture, tempting orange-pink color and delicate flavor which make Chum salmon perfect for smoking.

Fun Fish Facts

The sport-caught world record King salmon, landed on the Kenai River in 1985, weighed more than 97 pounds.

Alaska accounts for more than 50% of the nation’s commercial harvest of seafood.

Migrating Salmon are able to jump 12-foot waterfalls in order to return to their home stream for spawning.

Salmon can travel for two months or more to reach their spawning streams – all without eating.

Salmon have 300-degree vision, seeing in all directions except directly behind them.

Other Wild Alaskan Seafood Options

Whitefish: Cod, Alaska Pollock, Black Cod, Lingcod, Rockfish, Sole/Flounder and Halibut.

Shellfish: King Crab, Snow Crab, Dungeness Crab and Alaska Weathervane Scallops.