Wild Salmon

Coho’s or “Silvers” (the market name) are the second largest of the five Alaskan salmon species. Coho salmon has a similar market appeal as sockeye but are generally available for slightly less. They are low in saturated fat and an excellent source of omega-3 fatty acids, high-quality protein, and potassium.

The best Keta is bright and silver with a rich red meat and are a great fish for a great price.

They are an excellent source of omega-3 fatty acids and a good source of protein. With their mild flavor, firm pink flesh, and low oil content, lower cooking temperatures are recommended, making them an exceptionally good option for smoking.

The largest and most prized of the wild salmon, Kings are what salmon are all about: big, silvery, fighting fish, with a rich red meat.

With less oil than other salmon, Pinks have a delicate favor and light, rosy, pink-colored flesh with a tender texture like trout.

With bright red meat and high oil content Sockeyes are an exceptional salmon. They have more omega-3s than any other fish. A 7-ounce Sockeye fillet will have 4 grams of this heart-healthy fatty acid.