Wild Catch

Salmon

SALMON

Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2,000 miles. For this reason the fish is low in fat, we call them fit fish. The low fat content means the fish has a meaty texture and is less greasy than other salmon.

Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.



King (also known as Chinook)

The largest of the five salmon species, King Salmon it is considered to be the premium salmon used for occasion meals and in fine-dining restaurants.

Taste: Deep, succulent flavour

Texture: Highest fat content among the five species and so softer on the palette

Colour: Rich red flesh

Size: Whole fish has an average weight of 20lbs

Omega 3s: 1700mg / 100g

Cooking methods: High oil content makes it perfect for grilling or steaming

Retail: Sold in Waitrose over the Christmas period either as a side or in fillets

Available: Chilled

SALMON

Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2,000 miles. For this reason the fish is low in fat, we call them fit fish. The low fat content means the fish has a meaty texture and is less greasy than other salmon.

Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.



Sockeye (also called red salmon)

Taste: Distinctive, rich flavour

Texture: Firm texture, almost meaty and drier on the palette

Colour: Deep red flesh

Size: Whole fish has an average weight of 6lbs

Omega 3s: 1200mg / 100g

Cooking methods: Perfect for grilling, roasting, poaching, steaming, and smoking

Retail: Waitrose / Ocado / Sainsbury’s / Tesco / M&S / Asda / Booths / Budgens / Morrison’s

Available: Smoked / Chilled / Canned

SALMON

Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2,000 miles. For this reason the fish is low in fat, we call them fit fish. The low fat content means the fish has a meaty texture and is less greasy than other salmon.

Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.



Coho (also called silver)

Taste: Delicate flavour

Texture: Firm

Colour: Orange-red flesh

Size: Whole fish has an average weight of 12lbs

Omega 3s: 1100mg / 100g

Cooking methods: An excellent choice for grilling, sautéing, roasting, poaching, steaming, and smoking

Retail: Waitrose / Ocado

Available: Smoked

SALMON

Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2,000 miles. For this reason the fish is low in fat, we call them fit fish. The low fat content means the fish has a meaty texture and is less greasy than other salmon.

Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.



Keta (also called chum)

Taste: Mild flavour

Texture: Firm

Colour: Orange-pink flesh

Size: Whole fish average 8lbs

Omega 3s: 800mg/ 100g

Cooking methods: Very good for smoking. The firm, pink flesh also makes it a great choice for grilling or roasting.

Retail: Waitrose / Ocado / Sainsbury’s / Tesco/ M+S

Available: Chilled (fillets and strips)

SALMON

Alaska plays home to five different types of wild salmon. Alaska salmon swim wild, on average each fish over 2,000 miles. For this reason the fish is low in fat, we call them fit fish. The low fat content means the fish has a meaty texture and is less greasy than other salmon.

Like fine wine, each salmon specie has its own attributes making them suitable for different recipes and occasions.



Pink

Taste: Delicate flavour

Texture: Tender, flaky texture

Colour: Light rosy pink-coloured flesh

Size: Whole fish average 3lbs

Omega 3s: 1300mg/ 100g

Cooking methods: Great for baking because of its milder flavour and excellent for sauces

Retail: Asda / Booths / Budgens / Morrison’s / Ocado / Tesco / Sainsbury’s / Waitrose

Available: Canned / Frozen

ALASKA POLLOCK

ALASKA POLLOCK

Alaska pollock is a member of the cod family and shares many of its attributes. The Alaska pollock fishery is, by volume, the largest fishery in the United States and the second largest fishery in the world. The catch has averaged approximately 1.2 million tons per year.

Alaska Pollock is the name of a specie as well as a place of origin. In the US Alaska Pollock has to be from Alaska. In the rest of the world Alaska Pollock could be from other countries. To check for Genuine Alaska Pollock look for FAO67 on the back of any packet.

Taste: Mild

Texture: A firm texture yet tender fillet that flakes beautifully when cooked

Colour: Snow-white

Size: Averaging 1.5 to 2 pounds each

Omega 3s: 470mg /100g

Cooking methods: Extremely versatile for use in a variety of different recipes, just steam, sauté, grill or roast

Retail: Asda / Booth’s / Budgens / Coop / Iceland / Lidl / Morrison’s / Sainsbury’s / Tesco / Waitrose

Available: Frozen fillets / fish fingers

HALIBUT

HALIBUT

Earned a reputation as one of the world’s most premium whitefish species. The largest of all flatfish, halibut has a firm and flaky texture and delicate flavour. Often referred to as the ‘steak of seafood’.

Taste: Sweet, delicate flavour

Texture: Firm and flaky texture and pure

Colour: Snow-white flesh

Size: Average weight 35 – 50 lbs

Omega 3s: 460mg / 100g

Cooking methods: Grilling or roasting

BLACK COD

BLACK COD

Snow white fillets that flake beautifully when cooked and melts in the mouth. It is a hot favourite within Asian and Japanese cuisine and served regularly with miso.

Taste: Sweet and delicate yet intensely flavourful, with a robustness that is unique for a white fish

Texture: Discernible flake and velvety texture

Colour: A sharp snow-white fillet

Size: Average weight 5-10 lbs. up to 40 lbs. each

Omega 3s: 1800mg /100g

Cooking methods: Steamed,, sautéing, poaching or roasting

PACIFIC COD

PACIFIC COD

Mild and delicate in flavour, but with a high oil content, Pacific cod is perfect for baking, frying, sautéeing and steaming.

Taste: Moist and slightly sweet flavour

Texture: Firm with a distinctive large flake

Colour: Snow-white

Size: Average weight 5-10 lbs. up to 40lbs.

Omega 3s: 280mg/100g

Cooking methods: Due to its firm texture, it adapts well to most cooking methods. It can be roasted, poached, steamed, sautéed, or deep-fried for fish and chips.

KING CRAB

KING CRAB

King crab is the largest and most impressive of all crab species caught in the world.

Extremely versatile for use in variety of different recipes. Most popular serving – melted butter or dipping sauces.

Taste: Sweet, yet rich flavour

Texture: Tender texture prized for its white body and leg meat

Colour: Rich white with a tinge of pink to extremities

Size: Average weight is 6 to 10 pounds

Omega 3s: 400mg /100g

Cooking methods: King crab in the UK is pre-cooked so it’s ready to eat. To warm, just steam, sauté, grill or roast for 4 or 5 minutes to heat through.

SALMON ROE

SALMON ROE

Wild salmon is the fish that underpins Alaska’s ecosystem. Each year, Alaska’s rich environment yields millions of high quality fish, famous for their delicious flavour and superior texture.

It’s these same wild salmon that produce some of the world’s finest roe. Often referred to as “Golden” or “Ruby” eggs, Alaska salmon roe is high in lean protein and omega-3 fatty acids.

Alaska salmon roe products are chiefly enjoyed in the form of two elegant delicacies: caviar and sujiko.