Summer is the season of the Alaskan Salmon. The warm waters of the ocean brings with it the gifts of flavorful fish. Born in fresh water rivers they travel a great distance where they spend the spring season indulging on all the delicacies the ocean has to offer. It is during this time they gain the fat that gives them that full body flavor. In the summer season their time abroad comes to end as they travel back home for mating. It is during this time that they are ready for the harvest.
The rich, red meat of a wild Alaskan king salmon is a vivid sight. The translucent and deep orange color comes from their diet of crustaceans rich with this pigment. Some king salmon – about one in 20 – have white meat due to an inability to process these pigments in their food.
White King Salmon looks almost identical to normal king salmon until they are cut open. Since salmon flesh gets its characteristic hue from the pinkish crustaceans it eats, some hypothesize these whites opted for a whiter diet of squid and fish.
Our Arctic char (also known as sea trout) typically weighs between 2 and 10 lbs (1 and 4.5 kg). The flesh has a medium firmness and the color is between a light pink and deep red, with a the taste similar to something between trout and salmon .
Sockeye salmon are known for their bright red skin, but are actually blue while in the ocean. Only when they return to freshwater to spawn do they turn red. The name sockeye comes from a poor attempt to translate the word "suk-kegh" from British Columbia's native Coast Salish language. Suk-kegh means red fish.