Alaska”s summer salmon season had their kick off on May 16. This year’s projected harvest of 203 million fish would mark the fifth largest salmon season for the state.
For the first time recent USDA 2010 Dietary Guidelines are advising Americans to eat eight ounces of seafood rich in omega-3s per week for brain and heart health. The average American currently eats about 3.5 ounces of seafood per week. Wild Alaska Salmon is a high quality protein and a premier source of long-chain omega-3s containing generous amounts of vitamin D, vitamins B6, B12, and selenium.
Alaska is home to over 90% of the wild salmon in North America, and five different species:
· King (Chinook) The largest of the five Alaska salmon species and revered for its high oil content. Kings are prized for being firm, succulent and flavorful.
· Sockeye (Red) The second most abundant Alaska salmon species is known for its distinctive deep red meat color, rich in antioxidants, and its full flavor.
· Coho (Silver) The second largest of the five Alaska salmon species is low in saturated fat, mild in flavor and has excellent color-retention during the cooking process.
· Keta (Chum) The firmest of the five species, Keta salmon have a mild flavor. Due to lower oil content, they should be cooked at lower temperatures.
· Pink The most abundant of the five Alaska salmon species is commonly used in cans or pouches, but is also available as fillets. The low oil content requires careful cooking. Treat pinks as you would a trout.
Visit www.wildalaskaflavor.com for dozens of healthy Alaska salmon recipes including: Grilled Alaska Salmon with Avocado and Papaya Spinach Salad or Spicy Alaska Salmon Wraps.
Posted by Lauren 05/23/11