Salmon

Types of Salmon 

Alaska King or Chinook Salmon (The Alaska Native Word for King Salmon)

• Largest and least abundant of the species.
• Average weight is approximately 20 pounds.
• Prized for its red flesh, rich flavor, high oil content and firm texture.

Alaska Sockeye or Red Salmon

• Prized for its deep red flesh, color retention, distinctive flavor and firm texture.
• Average weight is approximately six pounds.

Alaska Coho or Silver Salmon

• Second largest of the species.
• Average weight is 12 pounds.
• Known for an orange-red flesh, superior texture and excellent eye appeal.
• One of the most commonly used species in the foodservice arena.

Alaska Chum Salmon

• Known for its firm pink flesh, moderate fat content and delicate flavor.
• This species is in high-demand by the foodservice industry and is used in almost every segment.
• Average weight is eight pounds.

Alaska Pink Salmon

• Smallest and most abundant of the species.
• Average weight is two to three pounds.
• Known for its light, rose colored flesh and delicate flavor.
• The abundant supply makes them an attractive value.

Ways To Harvest Salmon

Gillnet
Gillnets are set in a line across the path of the salmon. The salmon swims partially through the large diameter mesh, then catches its gill covers as it tries to back out. On average 23% of all commercially harvested salmon are gillnet caught.

Purse Seine
A purse seine is a net which is set in the water and then pulled into a circle, as it surrounds the salmon. The bottom of the net is closed (pursed) and drawn towards the fishing vessel where the salmon are landed aboard the seine boat. Approximately 50% of all salmon commercially harvested are caught by means of purse seining.

Troll
Troll-produced salmon are caught using hooks and lines. The troll boat draws lures through the water at varying depths and the salmon strike the lures and are hooked. Troll-produced salmon are dressed (eviscerated) at sea and can be either iced aboard or quick frozen. Approximately 27% of the total salmon harvest is by the troll method.

These are the main methods for harvesting salmon commmercially. There are other methods used by indigenous peoples that are not discussed here. For more information on the commercial fishing methods discussed here and discussion on their bycatch click here.

Longer The River, More Flavorful The Salmon

You might see advertised in stores or on menus the name of the river that salmon comes from. The reason for this is that it denotes the fat and oil content of the fish. When salmon are ready to spawn they always travel back to the location in which they were spawned. Some of these rivers are longer and colder than others. To make this epic journey salmon store up an enormous amount of fat to make it back to their home. As the temperature of the water drops the flesh of the fish gets firmer. So a salmon that has to travel the 2,000 plus miles of the Yukon river is going have a higher fat content, more flavor, and firmer flesh than one that has to travel rivers that are only a couple hundred miles in length.