EDIT: October 5, 2012 -->to add more nutrition facts and sustainability information.
Now that you have decided to lead a
healthier lifestyle, you are ready to throw out your Oreo’s and
leftover KFC, and get to the grocery store for nutrition-dense food
options that will help build a new, and improved, You. The first item
on your grocery list should be
Wild Alaskan Salmon, because it’s loaded with Omega-3s DHA and EPA,
Vitamin D, mercury and PCB free, and an excellent source of lean protein.
When you arrive at the seafood section to
stock up, you realize you are in way over your head. With so many
different kinds of salmon available, which is the best choice for
you? To help you wade through the information, below is a breakdown of
the many characteristics you should consider before you spend another
dime, and why we think that you should switch to Alaska and
J-Dock Seafood Co. for future salmon purchases, and all of your seafood needs. But first, let’s take a look at where the many different species are
found, the differences, analyze farmed salmon versus wild, and hopefully help you make healthy eating decisions for you and your family.
Atlantic Salmon and Danube (Huchen)
The only salmon specie in the Atlantic ocean, is the
Atlantic Salmon,
salmo salar.
The Atlantic Salmon is iteroparous, capable of spawning more than once, and has a longer life cycle than the Pacific salmon
species. 3 to 6 weeks after hatching in northeastern American rivers in early spring the
alevins grow into fry. The fry quickly develop into parr and spend the next 1 to 3 years in their native streams becoming smolts and preparing to enter the open seas in spring. The smolts are silver colored and are ready to swim in saltwater. Once in the ocean, smolts mature into adults in two to three years, weighing approximately 8 to 15 pounds. (
Source: Status Review for Anadromous Atlantic Salmon (Salmo salar) in the United States, 2006)
Atlantic Salmon populations began to disappear
precipitously beginning in the 1990′s, because of overfishing, environmental degradation, and degenerative genetic mutation resulting from aquaculture. An international effort, North
Atlantic Salmon Conservation Organization (NASCO), has worked to restore
these fisheries, but progress is slow.
Norwegian Salmon is Atlantic Salmon that is farmed in Norway.
Found solely in the
Danube Basin, the
Huchen,
hucho hucho,
is
threatened with extinction. It has been introduced to headwaters and
drainages throughout Europe, but is only maintained through stocking.
The huchen, is on the
IUCN red list and is not sustainably managed.
Pacific Salmon
Pacific salmon have a complex life cycle that spans a variety of freshwater and saltwater habitats
They are hatched in inland streams and rivers, migrate to coastal esuaries, and then disperse into ocean waters to grow. Being anadromous, meaning they migrate from saltwater to freshwater to spawn, they return to the streams from which they were hatched, possibly to the same bed of gravel, once mature. After spawning, pacific salmon soon die, returning much needed nutrients and food to the river bottoms and completing the circle of life.
There are six distinct species of which are all anadromous salmon are found in the
Pacific Ocean: Chinook, Coho, Sockeye, Chum, Pink, and Cherry.
Cherry – Found only in the Western Pacific,
tributaries range from Kamchatka, Korea, and Japan. This specie is
over-fished and critically endangered.
Pink oncorhynchus gorbuscha – Harvested June through September, Pinks are the smallest and most abundant pacific salmon
specie, it is also one of the most commercially harvested species of
salmon. Pinks range 2-6 lbs, and usually feed on small crustaceans, zooplankton, swimming mollusks, and small fish. Pink Salmon is typically caught for canning, smoking, and
salting purposes. In California and Washington, the specie is
overfished and critically endangered, whereas in Alaska the fisheries
remain bountiful. The flavor is mild and delicate, a soft to medium texture, and a rosy pink-colored flesh.
Serving size: 3.5 oz or 100g cooked, edible portion
Calories 150; Protein 25g, Fat 4g, Saturated Fat 1g; Sodium 85mg, Cholesterol 65mg; Omega-3 1300mg
Chum (Keta/Silverbrite)
oncorhynchus keta – Harvested June through September and although plentiful, Chum is typically not
sought after for its commercial value. Chum is found throughout the
North Pacific coastlines, from California in the east, to Korea in the
western Pacific, but is most abundant in Alaska. Chums range 6-12 lbs, and usually feed on zooplankton and small adult fishes, and occasionally squid. The flesh is a pink color, with a firm texture, and mild flavor.
Serving size: 3.5 oz or 100g cooked, edible portion
Calories 155; Protein 26g, Fat 5g, Saturated Fat 1g; Sodium 65mg, Cholesterol 95mg; Omega-3 800mg
Sockeye Salmon (Red)
oncorhynchus nerka – The Sockeye Salmon is harvested May through September and ranges from Washington to Northern Japan and is
one of the most commercially desired specie of salmon for its stronger
flavor, firmer texture, and extremely low mercury levels. This is
thought to be a result of what is primarily a zooplankton diet; they also eat small adult fishes, such as sand lance, and occasionally squid. Sockeye
Salmon ranges between 4-10 lbs and is commonly sold as fresh/frozen fillets and canned. The only
sustainable source of Sockeye, is from British Columbia and Alaska. Sockeye salmon is known for it's rich and robust flavor, firm texture, and deep red color. According to the Alaska Seafood Marketing Institute (ASMI), "Fresh, fresh-frozen, or canned Alaska sockeye salmon provides the
highest amount of Omega-3 fatty acids of any fish,"except King Salmon and Black Cod(Sablefish).
Serving size: 3.5 oz or 100g cooked, edible portion
Calories 220; Protein 27g, Fat 11g, Saturated Fat 2g; Sodium 65mg, Cholesterol 85mg; Omega-3 1200mg
Coho Salmon (Silver) oncorhynchus kisutch –Harvested via trolling, gillnet, or purse seine from June through October and predominantly found in the coastal
waters of Alaska and British Columbia, Coho Salmon is a favorite among
sport fisherman for its athletic duress. Although not quite as high in
unsaturated fat as Sockeye and Chinook, it is considerably high, and
considered fine table fare. The taste of Coho salmon is relatively
delicate, and pairs well with many dishes. The flesh is a firm orange-red and the fish usually weighs between 5-18 lbs. eating zooplankton, small adult fishes, and squid. This specie accounts for
approximately 3.5% of the annual salmon harvest in Alaska.
Serving size: 3.5 oz or 100g cooked, edible portion
Calories 140; Protein 23g, Fat 4.5g, Saturated Fat 1g; Sodium 60mg, Cholesterol 55mg; Omega-3 1100mg
Chinook Salmon (King) oncorhynchus tshawytscha – The
king of salmon, Chinook has the highest concentrations of essential
fatty acids, oils, vitamins and minerals firm flesh texture and succulent flavor. King Salmon are harvested year-round and live in deeper, colder, and
larger waters, as well as venture further up a tributary for
spawning, which makes the Chinook Salmon the biggest and strongest of all
salmon species. King Salmon is found on both sides of the Pacific Ocean, unfortunately it is over-fished just about
everywhere but Alaska.
Serving size: 3.5 oz or 100g cooked, edible portion
Calories 230; Protein 26g, Fat 13g, Saturated Fat 3g; Sodium 60mg, Cholesterol 85mg; Omega-3 1700mg
Farmed Salmon vs. Wild Salmon
Now that we have covered the many different species, let’s discuss the pros and cons of farmed vs. wild salmon:
Wild salmon, simply put, is salmon that is
gill-netted or line caught directly out of the ocean or tributaries. No
matter where it is from, wild salmon is considered to be unique in
it’s nutritional density.
ALL ALASKAN SALMON IS WILD, because farming is outlawed in Alaska to preserve the wild fisheries!
Aquaculture, or fish-farming, is performed by
maintaining a fish population in a giant net. Typically the nets are
packed full, having destructive environmental consequences. Excessive
fish waste and overcrowding reduces oxygen levels in the water, which
destroys other marine life. In addition, escaped salmon, will return to
wild populations and quickly spread their diseases acquired from poor
living conditions. Finally, because of their limited mobility within
their confined habitat, the nutritional benefits of farmed salmon are
low, compared to athletic wild salmon.
80% of the world’s salmon that is eaten comes from a farm, according to George Mateljan of
The World’s Healthiest Foods,
and, “it is harder and harder to find wild-caught salmon that live in
their native habitat.” George adds, “with respect to sustainability, we
have been impressed with the work of the Monterey Bay Aquarium in
Monterey, California and its establishment of Alaskan salmon as the only
low-risk salmon in terms of four sustainability criteria: the inherent
vulnerability of the fish, the effects of fishing on the overall
habitat, the status of wild stocks, and the nature of the by-catch (fish
other than salmon that are caught unintentionally during salmon
fishing).”
Salmon Summary
There are many options when it comes to choosing salmon for your
diet, but why choose anything that doe not support your goal of a
healthier lifestyle? At J-Dock Seafood Co., we think you should only
choose wild Alaskan salmon.
If you’ve ever tasted
fresh-caught wild Alaskan salmon, you know that no
store-bought version in the Lower 48 can come close. Thanks to J-Dock
Seafood Company, Wild Alaskan salmon caught in the Gulf of Alaska today
can be on your table tomorrow, just as flavorful and fresh as when it
was caught. Take your pick of the finest, fattest salmon in the world
through J-Dock Seafood Co. of Resurrection Bay, Alaska.
Wild Alaskan Salmon at J-Dock Seafood Co.
Among the wild Alaskan salmon we offer
is wild Alaskan King Salmon,
Coho Salmon and Sockeye Salmon. The
wild Alaskan salmon of the Kenai Peninsula are famously rich in taste,
which comes partly from healthy fat content. Each is also rich in Omega
3s, which are vital for heart health. Cooked up in a variety of ways,
the wild Alaskan salmon from J-Dock Seafood will astound you with its
flavor.
When you cook wild Alaskan salmon,
you’ll find that any recipe will create a mouth-watering experience
that showcases these incredible fishes. The flavor is flash-frozen and
vacuum-packed by the J-Dock Seafood crew right on our dock each day. We
buy directly from environmentally aware Alaskan fishermen with whom we have
long-standing relationships. This way, you know you’re getting the best
salmon, sustainably caught, processed, packaged, and frozen using the freshest method
possible.
From our dock to your doorstep, we ship in just one day with Fedex Priority Overnight. Just click on the “
Seafood Market”
section of our website right now. You’ll quickly see how easy it is to
have beautiful wild Alaskan salmon on your dinner menu tomorrow.
Nutrition facts sourced from the
Alaska Seafood Marketing Institute 
I shelled my pistachios, chopped them roughly & toasted them on a medium high skillet. (Took a little longer then it should, I realized I turned on the wrong burner!! Hate when I do that)
Turn my skillet on med-high (the correct burner this time) ad a dash of olive oil then I toss my asparagus in first, let those toss around for a few minutes, then I put my peppers in. Toss another minute then add the chopped garlic. Stir around to your desired tenderness, I like mine crunchy! Then take those off skillet in a bowl add a scoop of toasted pistachio dill sauce & coat. Add a splash of olive oil to the pan on med-high. Salt & pepper your salmon place skin side down, about 3 minutes until you hear some crackling, then flip for about another 3 minutes. Then plate your salmon spoon over some of the toasted pistachio dill sauce & serve with veggies!! It's by far one of the best salmon recipes we have tried to date!!
