Salmon - Wild Alaskan
The Alaskan King is the largest of the salmon species, with dark spots on their fins and backs. They have a full-bodied, rich, buttery flavor and their dark red meat is softer than that of other types of salmon. The Sockeye's succulent, bright-orange meat is prized above all others.
Region & Fishery
Alaskan Salmon develop a high level of fat for their long voyages. That’s why they are buttery-rich in flavor with soft meat.
You’ll find the rich, buttery flavor of Alakan Salmon is well suited to baking, broiling, grilling, pan searing or poaching with moderate to assertive spices, herbs and other seasonings. Medium bodied sauces do well here.
Alaskan Salmon are an excellent source of protein, Omega-3, Selenium, Phosphorus, and Vitamins D, B-3, B-6, and B-12.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Pan Searing
FFM Seafood Cooking Methods - Pan Roasting
FFM Seafood Cooking Methods - Steaming
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Info Source U.S. Food and Drug Administration