Alaska’s Finest Seafoods

If you’re familiar with the various varieties of steak, you know that there’s nothing quite like a prime cut of Angus Beef- the deep, succulent flavor and unmistakable aroma make Angus beef highly sought after by aficionado’s. When it comes to seafood, good varieties of Salmon are highly sought after, and nothing quite tops a rich fillet that’s been done right.

There are many different varieties of Salmon, and it can get quite confusing to stay aware of where your fish came from. Along with the species, there is also the location that the Salmon came from. Fresh Alaskan Salmon, for example, is recognized as some of the best Salmon in the world. If you have ever tried Alaskan Salmon, you probably agree.

Here’s a breakdown of some of the major Salmon varieties:

Sockeye Salmon – Found all over the world, Sockeye Salmon are unlike most types of Salmon as they do not feed on small fish. Instead, Sockeye salmon feed on plankton that they filter through their gills. Sockeye Salmon is widely distributed and easy to find. It has a deep, full flavor and is suitable for all forms of preparation.

Chinook Salmon – Frequently weighing in at more than 30 pounds, Chinook Salmon is quite popular due to its size and availability. Chinook Salmon can be found across the globe, and it carries a trademark musty flavor that makes it especially succulent when simmering in a wine sauce.

Coho Salmon – Also known as Silver Salmon, it is found along the British Columbian and Alaskan coastlines. It has a rich flavor that is quite distinctive and highly sought after.

Atlantic Salmon – Known for its flavorful features, Atlantic Salmon is recognized as some of the best tasting salmon in the world.

Like a good steak, a good cut of Salmon is rare and highly regarding thing. The next time that you are at the grocery store, stop and think about the type of Salmon that you are buying and the particular cut that you are about to enjoy. Are you purchasing Chinook Salmon, or do you have your hands on a robus Sockeye fillet?

The subtle differences between the varieties are what makes quality Salmon, be it freshwater or farmed, as desired and valuable as it is.

Quick Tip

Want a unique and exciting way to enjoy your Salmon fillet? Try poaching it in a Sake/Brown sugar combination. It’s quick, simple, and customizable to your taste: pour some Sake into a pan slightly larger than the fillet until it is about a quarter of an inch past the skin line. Turn the heat to medium, and dissolve brown sugar into the mixture until it is medium-sweet (or until it suits your taste). Cook until the Salmon is about medium rare… thank us later.

This entry was posted on Tuesday, July 17th, 2007 at 1:32 am and is filed under Alaskan Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.