King Salmon v. Sockeye Salmon
 Not only does the genetic make-up of each species of salmon affect the flavor but so does the fat content of the fish and its environment. Salmon spawn in the freshwater rivers and lakes in Alaska before they make their journey to the ocean. Each year, at the same time of year, salmon return to the exact place of their birth to spawn. Before leaving the ocean for the freshwater, salmon build up their fat reserves and nutrients to make the long, strenuous journey.
King Salmon is known for its rich, red coloring, high oil content and firm texture. The high oil content of this particular species makes it a great choice for grilling, broiling, sautéing, baking and smoking. King Salmon is the least abundant species.
Sockeye Salmon is the second most abundant species of Wild Salmon and offer a rich flavor and have a distinct, deep red coloring that is not lost when cooked. As with King Salmon, Sockeye Salmon can be grilled, broiled, sautéed, baked or smoked.
 Why Choose Wild Salmon?
- Distinctive rich flavor and firm texture
- Excellent source of omega-3 fatty acids
- High quality protein
- Rich in antioxidants
Recipe Ideas
Salmon with Sesame and Orange Ginger Relish (View Recipe)
Sweet Salmon with a Kick (View Recipe)
Roasted Fish (View Recipe)
Salmon Bake with Pecans (View Recipe)
Smoked Salmon in a Bag (View Recipe)
Poached Salmon Warm or Chilled (View Recipe)
Roasted Salmon with Cilantro Pesto (View Recipe)
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