This year’s summer Alaska salmon harvest officially begins today, May 16th, bringing first of the season Alaska salmon from sea to table. Alaska king salmon is harvested in limited quantities throughout the year, and the summer season opening brings more king and sockeye salmon to grocery stores and restaurant menus nationwide, to be followed by pink, keta, then coho salmon throughout summer.
Rich in nutrients and flavor, Alaska salmon marries unparalleled taste with a wide range of health benefits as a heart-friendly protein offering essential vitamins, minerals and omega-3s (DHA and EPA). Glacial waters give Alaska salmon the pure, rich flavor and exceptional quality that make it one of America’s most iconic fish. From cioppino to poke, and simple plank grilled Alaska salmon with sweet potatoes, wild-caught salmon from Alaska is a quintessential ingredient for late-spring and summer dishes.
“As the quality and source of ingredients become increasingly top-of-mind priorities for consumers, the state of Alaska is honored to remain a trusted symbol of superior, sustainably-harvested seafood,” said Jeremy Woodrow, communications director, Alaska Seafood Marketing Institute (ASMI). “When consumers see ‘Alaska‘ on the menu or packaging, they can trust their salmon is wild, sustainable and of exceptional quality.”
Alaska’s salmon stocks account for nearly 95 percent of the wild salmon harvested in the U.S., which can be enjoyed fresh through October, as well as fresh-frozen, smoked and canned year-round, offering a variety of options for every taste, budget and culinary application.
Alaska’s constitution mandates sustainability with science-based fishery management practices widely regarded as a model for the world. This year’s Alaska salmon harvest is forecasted by the Alaska Department of Fish and Game at over 213 million salmon.
In addition to Alaska salmon, a wide variety of other Alaska seafood species including Alaskahalibut, sablefish, sole, rockfish, pollock, scallops, and crab will also be available nation-wide throughout the summer. For the latest updates and more culinary inspiration, follow Alaska Seafood on Facebook, Twitter, Instagram and Pinterest.
About Alaska Seafood
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaskaseafood industry promoting the benefits of wild and sustainable Alaska seafood and offering seafood industry education. The seafood industry is Alaska’s largest private sector employer with nearly 60 percent of all seafood and 90-95 percent of wild salmon harvested in the U.S. coming from Alaska. Alaska is known for its wild salmon, crab and whitefish varieties, such as cod, sablefish, halibut, pollock, sole and rockfish, and is available frozen, canned, smoked and fresh year-round. Alaska has been dedicated to sustainable seafood for more than 50 years and is the only state with a constitution that mandates all seafood be maintained under the sustained yield principle. Alaskahas taken a leadership role in setting the standard for precautionary resource management to protect fisheries and surrounding habitats for future generations and leading to an ever-replenishing supply of wild seafood for markets worldwide.
SOURCE Alaska Seafood Marketing Institute