It’s official. Seven months of deprivation are coming to an end now that the salmon season’s beginning.
Every May, Alaska’s twisting and rugged rivers welcome back more than a million wild salmon from the ocean. As communities plan festivals to celebrate the event, the fish begin making their way through Prince William Sound, ready for their 300-mile journey upriver through the clear, chilly rapids of the Copper River.
Salmon store extra amounts of healthy fat and oil in preparation for this challenging trek. These oils are responsible for the rich texture and flavor of salmon’s firm red flesh and offer excellent sources of heart-healthy omega-3 fatty acids. Of all wild salmon, king salmon has the highest amount of omega-3.
Ray Riutta, executive director of the Alaska Seafood Marketing Institute, expects this year’s harvest to be a good one. “The Alaska Department of Fish and Game is projecting the seventh-strongest run on record this year,” he says. “This is a real testament to Alaska’s successful sustainable fisheries management.”
While frozen wild salmon can be purchased year-round, the abundance of fresh salmon from mid-May through early autumn means consumers can easily find Alaskan king, sockeye, coho, keta, and pink salmon at low prices.
Cooking salmon tonight?
Celebrate the first salmon run by preparing one of these recipes at home. Salmon’s full flavor and natural tenderness make it perfect for grilling, baking, poaching, roasting, and even serving as tartare.
