Millions of wild salmon expected for 2017 Alaska summer harvest

Published on
May 17, 2017

Alaska’s wild summer salmon harvest season kicks off on Thursday, 18 May, with more than 204 million salmon expected, according to forecasts from the Alaska Department of Fish and Game. 

This year is shaping up to be a successful one for all five salmon species, said the Alaska Seafood Marketing Institute (ASMI).

"Every year, hundreds of million Alaska salmon complete their homeward journey from the icy ocean waters of the North Pacific to Alaska's vast grid of rich rivers and streams," said Jeremy Woodrow, ASMI’s communications director. "Alaska fishermen follow the best sustainability practices in the world, responsibly harvesting the fish for the world to enjoy and ensuring that Alaska salmon will always remain wild and sustainable."   

In anticipation of the season, ASMI shared preparation suggestions for Alaska sockeye, king, pink, keta and coho salmon:

  • Sockeye – With its rich, traditional flavor and firm texture, sockeye salmon is one of the most popular species and is perfect for almost all preparation techniques, including grilling, broiling, sautéing, roasting, poaching, steaming and smoking. Recipe suggestion: Balsamic Alaska Sockeye Salmon with Strawberries
  • King – The largest of the five species, king salmon has a rich red flesh with high oil content lending itself to most cooking techniques. King salmon's succulent flavor can be easily enhanced with seafood seasonings and marinades. Recipe suggestion: Caribbean Jerk Alaska King Salmon and Spiked Pineapple Skewers
  • Pink – The most abundant and affordable of the five Alaska species, pink salmon is known for its mild flavor and tender texture making it an excellent vehicle for sauces. Decreased cooking temperatures are recommended because of its naturally lower oil content. Recipe suggestion: Alaska Pink Salmon Tacos with Mango Salsa and Avocado Cream
  • Keta – With a firmer texture and mild flavor, keta salmon is great for summer grilling, smoking or roasting. Like pink salmon, it is best to prepare keta at decreased cooking temperatures.Recipe suggestion: Curried Alaska Keta Salmon with Coconut Rice
  • Coho – The second largest Alaska salmon species after king, coho is known for its orange-red flesh, delicate flavor and firm texture. Many consider coho the best salmon for grilling. Recipe suggestion: Planked Alaska Coho Salmon with Asian Glaze

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