WILD YUKON KETA SALMON
Published: Monday, 20 July 2015 09:24
ALASKA’S BEST-KEPT SECRET: THE LONGER THE RIVER, THE RICHER THE SALMON
The 2,300 mile-long Yukon River is the longest salmon-bearing river in the world—and naturally, the salmon that spring forth from it are equally as remarkable.
“Genetically programmed” to store oil for the rigorous journey from the Bering Sea to their spawning grounds, Yukon River Keta salmon, or Silverbright salmon, have an Omega-3 content that is higher than that of any other seafood, leading to an incredibly succulent, buttery, and rich flavor that is not found in any other salmon.
The oil content ranges between 9-20%, which is equal to or higher than the oil content of king salmon from other areas of Alaska
The rich, red-orange meat color and rich flavor has 5.2 grams of Omega-3 per 100 gram serving—nearly twice that found in Alaskan Sockeye, at only 2.7 grams per serving
A sustainable industry: Marine Stewardship Council certified fishery with conservation decisions jointly made by the United States and Canada
Traditionally harvested via fish wheels and small fishing boats
Meat quality that is only achievable in wild salmon
Yukon Keta salmon have been used in the Alaska native village subsistence diets along the Yukon River for centuries. Typically caught via fish wheel or boat, the salmon are then stripped down, with every body part serving a function in the Alaska native lifestyle, and the rich fish oil from the Keta salmon prized for its health, cooking, and fuel properties, often given as gifts to esteemed elders or between villages. A popular and delicious traditional method of preparing the salmon meat is through smoking it and drying it, often in strips. However, its rich oil content and mouth-watering flavor ensures that Keta salmon is excellent for use in any recipe that calls for salmon.