Tag: Keta salmon

While Atlantic salmon accounts for over 90% of all salmon consumed in North America, many home cooks are exploring other delicious species like wild keta salmon. Understanding the unique characteristics of each type is key to selecting the right fish for your meal and budget.

According to data from the FDA, all salmon, including keta salmon, contains exceptionally low levels of mercury. This makes keta a safe and highly recommended choice for individuals looking to include more healthy seafood in their diet, especially those who are pregnant or nursing.

According to the Alaska Seafood Marketing Institute, wild keta salmon is one of the most widely distributed species in Alaska, confirming its natural, wild habitat. This guide clarifies what 'wild keta' means, where it comes from, and its differences from farmed varieties.

According to Trident Seafoods, a 3-ounce serving of wild Alaska keta salmon contains 683mg of healthy marine-derived omega-3 fatty acids. This makes it a great source of essential fats, though its content varies based on factors like preparation and specific fishing grounds.

Did you know that keta salmon, often overshadowed by more popular varieties, is actually the wild-caught chum salmon (*Oncorhynchus keta*) marketed under a different name? This lean, mild-flavored fish has a history that unfairly gave it a reputation, but it offers a surprisingly versatile and affordable culinary experience.

Keta salmon, also known as chum or dog salmon, is one of the most widely distributed wild salmon species in Alaska. While historically overlooked in favor of fattier salmon like King and Sockeye, its culinary reputation has risen significantly due to its versatility and value.

According to seafood experts, the mildest tasting salmon is typically found in species with a lower fat content, such as Pink and Chum, or consistently in farm-raised Atlantic salmon. Deciphering what is the mildest salmon to buy depends on your desired flavor intensity, texture, and cooking method.

Over 90% of the salmon consumed in North America is Atlantic salmon, but there are many other species. Understanding the differences, including lesser-known varieties like keta salmon, can greatly improve cooking and dining experiences.

Historically, keta salmon, also known as chum or dog salmon, was considered less desirable due to its lower fat content. This defining characteristic gives it a much milder flavour and firmer texture compared to fattier species when it is cooked.

Unlike Atlantic salmon, which is almost exclusively farmed, Pacific salmon species—including keta—are largely wild-caught. The question, 'Is wild keta salmon farmed?', is easily answered: commercially available keta is wild, not farmed, primarily sourced from healthy Alaskan fisheries.