The Oceanaire Seafood Room is serving up
daily fresh catches of wild coho salmon
from Alaska���s pristine coastal waters. The
upscale seafood restaurant group is
partnering with local fishermen across
Alaska and the Pacific Northwest to
procure the freshest coho salmon every day
for their valued guests.
Coho, also known as silver salmon, is a very desirable fish due to its high content of
healthy fatty acids, strong color retention, and superb taste. While less well known than
king salmon, coho is considered an overlooked jewel by seafood aficionados.
"We featured coho salmon last summer for the first time, and it proved to be a huge hit
with both our guests and culinary team," says Vice President of Culinary Development
Wade Wiestling, of The Oceanaire Seafood Room. "Many people were familiar with
king or sockeye salmon, but did not know a lot about coho. That changed after they
tasted it. Coho has a delicious taste profile and many of our guests said it was one of the
best tasting salmon they ever had. They���ve been asking about it since then."
In addition to its excellent taste, coho salmon ��� like all salmon species ��� is also an
excellent source of healthy nutrients. Salmon is high in proteins, vitamin E, and in
Omega-3 fatty acids. Omega 3���s can help reduce cholesterol and blood pressure levels
and strengthen the immune system. The American Heart Association���s guidelines
recommend consuming at least two servings per week of fish, such as salmon or halibut,
with high Omega-3 content for its positive effects on the cardiovascular system.
The Oceanaire Seafood Room has long-standing partnerships in the local Alaskan
community, both directly with the Alaskan fisheries and with the well-respected Alaska
Seafood Marketing Institute (ASMI). Since 2002, The Oceanaire has often sent its Chefs
to Alaska to participate and witness the various fisheries with local fishermen ��� including
harvesting Alaskan King Crab with the Time Bandit as seen on The Discovery Channel���s
popular TV show
Deadliest Catch. "We are very excited about the opportunity for The
Oceanaire���s guests to try Alaska coho salmon this year," says Claudia Hogue,
Foodservice Marketing Director with the Alaska Seafood Marketing Institute. "Many
diners may not be aware that Alaska is home to five different species of wild salmon, all
of which have their own unique flavor profile, color, and texture."
Wiestling states, "Fresh coho salmon is delicate and has a distinct, slightly sweeter flavor
than other salmon. We love the opportunity to showcase our expertise and creativity at
The Oceanaire with a special fish like coho."
