For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.
Alaska Seafood Marketing Institute Regional Representative
C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain
Tel:+34 93 589 8547
Fax:+34 93 589 7051
E-mail: [email protected]
Web: www.alaskaseafood.org
King Salmon is the largest species in Alaska.
The succulent flavor of King Salmon meat and its spectacular size have opened the doors to the most select restaurants. King Salmon is appreciated by smokers and chefs for its size (which allows for spectacular presentations) and its flavorsome meat (it is the wild salmon with the highest fat content of all). It is sold fresh, smoked and frozen: whole and in fillets. About 10% of King Salmon has a white flesh color and is considered by many to be the best salmon in the world.
King Salmon has a longer fishing season than other species and therefore can be obtained fresh for nine or ten months of the year. When an 80-pound King Salmon bites, the shake is impressive. The rigging vibrates, the lines sing, and the fisherman get ready, harpoon raised, waiting to see the enormous head rise to the surface, next to the boat. In a combination of adrenaline, endurance and action, the king salmon forces the fisherman to anchor their feet on the deck, making sparks fly through the toes.
This variety of salmon usually undertake long trips to spawn in the places where it was born. It heads towards the source of the rivers in the Yukon Territory, Canada, and travels more than three thousand kilometers up the waters of the Yukon River. As the largest salmon in the Pacific, to spawn, King Salmons seek the fastest currents and larger gravel areas than other species. Each female lay between 3,000 and 14,000 eggs in her gravel beds.
