Silver salmon on the grill at the Alaska Salmon Bake in Fairbanks, Alaska. The establishment at Pioneer Park is one of the most popular salmon bakes in the state. © State of Alaska Matt Hage
With shores on two oceans and three seas, it is no surprise that Alaska is a top player in seafood production. The waters surrounding Alaska are filled with a bountiful array of wild fish and shellfish such as king crab, scallops, shrimp, halibut and salmon, to name a few. Kodiak, Kenai Peninsula, Copper River, Yukon River, Cook Inlet and Bristol Bay are some of the many homes of Alaska salmon fisheries. The ever-popular king crab is caught around Bristol Bay, Norton Sound, Pribilof and Aleutian Islands and along the Inside Passage. Familiarizing oneself with the various species and their origin is helpful when setting forth to catch and prepare Alaska seafood as the fishing seasons are
different for each.
Alaska’s salmon quality is unparalleled, with wholesome and highly nutritious meat that boasts a rich and natural flavor, making it some of the finest fish in the world. Many salmon swim more than 2,000 icy cold miles to their home waters to breed. To sustain them on this epic journey, they must store high levels of Omega-3 oils.
There are multitudes of ways salmon can be prepared – grilled, broiled, sautéed, baked, poached, steamed – but nothing screams Alaska like a strip of smoked salmon, paired with a salad, pasta or as a nutritious snack on a long hike. Every savory bite of smoky, tender, cold-smoked salmon is rich in flavor and healthy oils. There are five varieties of Alaska salmon: king (chinook), red (sockeye), pink (humpback or humpies), silver (coho) and keta (chum).
I’d love to help you plan your trip to Alaska so be sure to pick up the phone and call me or send me an email when you’re ready to start planning.
More Alaska Travel Tips
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