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Alaskan salmon is Pacific salmon which has been harvested in the state of Alaska. Since it is often wild-caught, rather than farmed, many people who are concerned about sustainable fishing practices seek out Alaskan salmon specifically in the stores. The state has recognized the market for the valuable commercial product, and has launched advertising campaigns to promote Alaskan salmon and to educate consumers about the fish.
Pacific salmon is an umbrella term for fish in the genus Oncorhynchus. All Pacific salmon are anadramous, which means that they spawn in fresh water, but live in the ocean for most of their lives. The flesh of Pacific salmon is highly prized because of its unusual pink flavor, flavor, and nutritional value. Salmon is very high in omega 3 fatty acids, which are highly beneficial to humans. Alaska is an excellent source for salmon, since the fish are plentiful in Alaskan waters.
Five commercially valuable species are sold as Alaskan salmon. The largest is O. tschawytscha, known informally as Chinook or King salmon. This species of Alaskan salmon is high in oil, with a blue to green back dappled with small spots. The smallest species of Alaskan salmon is O. gorbusha, pink salmon or humpy. These fish are silver, with heavily spotted bodies.
Another commonly harvested fish is O. keta, known as silverbrite or keta salmon. Fishermen also seek out Coho salmon, O. kisutch, the most commercially prized species, also known as silver salmon. Finally, O. nerka, or sockeye salmon, is also fished in Alaskan waters. These salmon from Alaska can be found smoked, frozen, and fresh in many locations, and some consumers believe that they also have a superior flavor when compared to other salmon.
When selecting Alaskan salmon, people should try to seek out wild-caught salmon, if possible. Fish farming is sometimes accompanied with questionable environmental practices, especially in the case of salmon, since the delicate fish require a great deal of care, including large amounts of antibiotics. Most fish counters have labels indicating whether fish is wild caught or farmed, and these labels are actually required in some parts of the United States. People should also look for salmon with evenly colored, moist flesh that does not look soggy or too dry. Discolorations and slimy spots are indicators that the fish is of poor quality, or that is was handled badly.
There are many culinary uses for Alaskan salmon. It can be baked, grilled, roasted, steamed, sauteed, or fried. Many people enjoy broiled salmon as well, often with a simple and mild sauce which allows the flavor of the salmon to come out. For a very simple broiled salmon recipe, try preheating your broiler while you prepare a sauce with lemon, olive oil, fresh dill, salt, and pepper. Dredge the fish in the sauce before placing it in an ovenproof pan and broiling it for five to seven minutes, or until done, and serve it with lemon slices.