If you've ever tasted fresh-caught wild Alaskan salmon, you know that no store-bought version in the Lower 48 can come close. Thanks to J-Dock Seafood Company, Wild Alaskan salmon caught in the Gulf of Alaska today can be on your table tomorrow, just as flavorful and fresh as when it was caught. Take your pick of the finest, fattest salmon in the world through J-Dock Seafood Co. of Resurrection Bay, Alaska.
Now that you have decided to lead a healthier lifestyle, you are ready to throw out your Oreo's and leftover KFC, and get to the grocery store for nutrition-dense food options that will help build a new, and improved, You. The first item on your grocery list is salmon, because it’s loaded with Omega-3, Vitamin D, and protein. But when you arrive at the seafood section to stock up, you realize you are in way over your head. With so many different kinds of salmon available, which is the “Best” choice for you? To help you wade through the information, below is a breakdown of the many characteristics you should consider before you spend another dime. First, let's take a look at where the many different species are found.
Atlantic vs. Danube(Huchen) vs. Pacific Salmon
Found solely in the Danube Basin, the Huchen, hucho hucho, is threatened with extinction. It has been introduced to headwaters and drainages in throughout Europe, but is only maintained through stocking. The huchen, is on the IUCN red list and is not sustainably managed.
There are six distinct species of salmon found in the Pacific Ocean: Chinook, Coho, Sockeye, Chum, Pink, and Cherry.
Pink – The smallest and most abundant pacific salmon specie, it is also one of the most commercially harvested species of salmon. Pink Salmon is typically caught for canning, smoking, and salting purposes. In California and Washington, the specie is overfished and critically endangered, whereas in Alaska the fisheries remain bountiful.
Chum – Although plentiful, Chum is typically not sought after for its commercial value. Chum is found throughout the North Pacific coastlines, from California in the east, to Korea in the western Pacific, but is most abundant in Alaska.
Cherry – Found only in the Western Pacific, tributaries range from Kamchatka, Korea, and Japan. This specie is over-fished and critically endangered.
Sockeye (Red) – The Sockeye Salmon ranges from Washington to Northern Japan and is one of the most commercially desired specie of salmon for its stronger flavor, firmer texture, and extremely low mercury levels. This is thought to be a result of what is primarily a zooplankton diet. Sockeye Salmon is commonly sold as fresh/frozen fillets and canned. The only sustainable source of Sockeye, is from British Columbia and Alaska.
Coho (Silver) – Predominantly found in the coastal waters of Alaska and British Columbia, Coho Salmon is a favorite among sport fisherman for its athletic duress. Although not quite as high in unsaturated fat as Sockeye and Chinook, it is considerably high, and considered fine table fare. The taste of Coho salmon is relatively delicate, and pairs well with many dishes. This specie accounts for approximately 3.5% of the annual salmon harvest in Alaska.
Chinook (King) – The king of salmon, Chinook has the highest concentrations of essential fatty acids, oils, vitamins and minerals. Living in deeper, colder, and larger waters, as well as venturing further up a tributary for spawning, has made the Chinook Salmon the biggest and strongest of all salmon species. Found on both sides of the Pacific Ocean, this specie is bold and robust in flavor. Unfortunately it is overfished just about everywhere but Alaska.
Farmed vs. Wild
Wild salmon, simply put, is salmon that is gill-netted or line caught directly out of the ocean or tributaries. No matter where it is from, wild salmon is considered to be unique in it’s nutritional density.
Aquaculture, or fish-farming, is performed by maintaining a fish population in a giant net. Typically the nets are packed full, having destructive environmental consequences. Excessive fish waste and overcrowding reduces oxygen levels in the water, which destroys other marine life. In addition, escaped salmon, will return to wild populations and quickly spread their diseases acquired from poor living conditions. Finally, because of their limited mobility within their confined habitat, the nutritional benefits of farmed salmon are low, compared to athletic wild salmon.
Unfortunately, 80% of the world’s salmon that is eaten comes from a farm, according to George Mateljan of The World’s Healthiest Foods, and, “it is harder and harder to find wild-caught salmon that live in their native habitat.” George adds, “with respect to sustainability, we have been impressed with the work of the Monterey Bay Aquarium in Monterey, California and its establishment of Alaskan salmon as the only low-risk salmon in terms of four sustainability criteria: the inherent vulnerability of the fish, the effects of fishing on the overall habitat, the status of wild stocks, and the nature of the by-catch (fish other than salmon that are caught unintentionally during salmon fishing).”
What We Offer
Outstanding Recipes for Wild Alaskan Salmon
From our dock to your door, we ship in just one day with Fedex Priority Overnight. Just click on the “Seafood Market” section of our website right now. You’ll quickly see how easy it is to have beautiful wild Alaskan salmon on your dinner menu tomorrow.