Seafood Species

The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method.

Sockeye Salmon

Known for their rich flavor and distinctive deep red flesh, which retains its color throughout cooking.

SPECIES FACT SHEET

Download the complete Alaska Salmon fact sheet.

FLAVOR & TEXTURE

Rich red flesh

Excellent color retention

Distinctive rich flavor

Firm texture

NUTRITION FACTS

  • Excellent source of omega-3 fatty acids
  • Excellent source of high-quality protein
  • Excellent source of selenium and phosphorous
  • Good source of potassium

Size and Specs

The second most abundant Alaska salmon species. On average, they weigh 6 pounds and measure 25 inches in length. Generally marketed in whole, steak or fillet forms. Also available in convenient, shelf-stable cans and pouches.

Harvesting Methods

Gillnetting

Purse seining

Seasonal Availability

Available fresh from mid-May through mid-September, and frozen year-round.

Preparation Tips:

Perfect for grilling, broiling, sautéing, roasting, poaching, steaming, and smoking. Named for its distinctive red meat color, which is retained throughout the cooking process.

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