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ALASKA
"The Last Frontier"

While often considered The Last Frontier, Alaska is anything but the ‘Wild West’ when it comes to the Commercial Fishing Industry. There is no other fishery more highly regulated. In order to bring you this delicious Salmon we are required to have:

5 Species of Pacific Salmon

All five species of Pacific Salmon can be found in the waters of Southeast Alaska and around Prince of Wales Island where we fish. Each of these species has more than one name and each have varying ways they are caught.

  • Chinook - AKA: King

    • Mainly caught using the Trolling method using either lures or bait.

    • The most sought after Salmon in the world due to its rich flavor, high fat content, buttery texture, and loads of Omega-3's. They call it King for more reasons than one!

    • Omega-3's - 3.4 grams per 6-oz serving

  • Coho - AKA: Silver

    •  Caught using a combination of Trolling with lures, and net-fishing with either Seining or Gillnetting.

    • Considered by many the best eating Salmon due to its mild flavor, firm texture, bright orange color, and versatility for cooking.

    • Omega-3's - 2.2 grams per 6-oz. serving

  • Sockeye - AKA: Red

    • Almost exclusively caught in Gillnets, with the majority of Red fishing taking place in Bristol Bay.

    • The most common wild caught Salmon typically available due to the massive harvests in the Bristol Bay region. Rich in flavor, moist in texture, and bright red/orange in color.

    • Omega-3's - 2.1 grams per 6-oz. serving

  • Keta - AKA: Chum or Dog

    • Caught using a combination of Trolling and net-fishing with either Seining or Gillnetting.

    • Under-rated and less known, Keta is great table fare and less expensive than King, Coho, or Sockeye. Relatively mild flavor, medium texture, and lighter pink in color. Keta really shines when smoked!

  • Pink - AKA: Humpie

    • Mainly caught using Seining.

    • Typically the least desirable for human consumption due to low fat content, relatively bland flavor, and soft/mushy flesh. Smoking or canning are the typical ways they are prepared to be acceptable for eating, while much of the pink salmon is used for pet food. 

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