Alaska Salmon| Resource Management | Salmon Fishing | Processing/Transporting
Nutrition Information | Pure Waters, Pure Fish | Buying Tips | Salmon Buyer's Technical Kit

Here are some general guidelines for purchasing Wild Alaska Salmon. Like any guidelines, they are flexible, so please feel free to modify them to suit your purposes.

Flavor at its finest
The flavor of Alaska salmon depends upon its fat content and the environment in which it matured. Alaska’s icy pure waters and the abundance of natural food give Alaska salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.

Basic Sizes
Most salmon are sold head-off, unless the customer specifically requests head-on. Size ranges are in pounds per piece: under/2, 2/4, 4/6, 6/9, and 9/up.

Quality
For general, recommended criteria for each grade, refer to ASMI’s Quality Specifications and Grades of Wild Alaska Salmon. Often, individual suppliers develop their own criteria and specifications for grades. Discuss with your supplier their grades and your particular needs.

Species Quality Information

King (Chinook)
Skin color grades: “brite”, “blush”, “redskin”
In terms of size, flavor, texture and color, Alaska king salmon deserves its royal status and superior price. These magnificent fish are prized for their flesh color, high oil content, delicate texture and succulent flesh. King salmon are most often served in upscale, white tablecloth restaurants. They are also commonly used for smoking. They are generally marketed in whole steak, smoked and fillet forms.

Sockeye (Red)
Skin color grades: “brite”, “blush”, “redskin”
Sockeye are the second most abundant species of Alaska salmon. Most sockeye go to Japan where they are highly prized for their distinctive deep red flesh color. However, an increasing percentage of the catch now remains in the U.S., as the domestic market discovers the superior attributes of sockeye. Like king salmon, the levels of polyunsaturated oils in sockeye give it a succulent textures and rich flavor. Sockeye are marketed as whole fish, steaks, fillets and canned.

Coho (Silver)
Skin color grades: "brite", "blush", "redskin"
Coho are similar to king salmon in taste, color and texture. Coho are distinguished by their orange-red meat color and firm texture. Coho tend to be more uniform in meat color and firmness than some other species. Coho make excellent steaks and fillets. Their size, relatively high fat content and excellent color retention properties make them popular in both fresh-frozen and smoked forms. They are well suited to an upscale customer, such as a restaurant. Coho are most often marketed as whole fish, steaks and fillets.

Chum (Keta)
Skin color grades: "brite", semi-brite", "dark"
Chums are popular because they combine economy, excellent texture, attractive meat color and delicate flavor. Chums are highly desired for steaking or hot-smoking because of their size and price. Most steakers prefer a 6/9-pound size, for an average 8-ounce portion at 1-inch thickness. Meat color is quite variable in chums depending on location or harvest and stage of maturity. The fish can be cut in the tail region, to verify meat color; most salmon turn pale from the tail forward. Chum salmon have a lower oil content than other salmon. They are available as whole fish, steaks, fillets, smoked and canned.

Pink (Humpy)
Skin color grades: "brite", "watermarked", "dark"
Pink salmon are the most abundant species of Alaska salmon and are distinguished by their light, rosy pink-colored flesh, tender texture and delicate flavor. Their great abundance gives them a lower price. Because of their size and price, pink salmon are excellent for retail sales. They are also becoming increasingly popular as a small, economical salmon for a variety of menu applications, from whole grilled to pastas, seafood salads, and chowders. Pink salmon have a lower to moderate oil content. Pink salmon are marketed whole, as whole sides, smoked and canned.