Wild Alaska Salmon: It’s naturally better

Posted: Friday, February 09, 2007

The cold, clear waters off Alaska’s 34,000 mile coastline are the world’s greatest resource for natural, wild salmon. There, the five species of Alaska Salmon mature in an unmatched natural environment that provides them with superior flavor, color, and texture. This makes Wild Alaska Salmon the salmon of choice of foodservice operators throughout the world. Quick-frozen within hours of being harvested at the peak of its lifecycle, Alaska Salmon offers you these unique advantages:


Alaska Salmon has a richer color, firmer texture, and better flavor than industrially-produced salmon. This natural superiority results from a life spent feeding on the sea’s natural foods while swimming against the strong currents of the cold, clean North Pacific.


The Alaska seafood industry has perfected advanced quick-freezing technology which is unique in its ability to capture the fresh-caught flavor of the salmon while preserving the fish’s firm texture and rich color.


Frozen Wild Alaska Salmon is available year-round in portion-controlled sizes in a variety of packaging and product forms.


Wild Alaska Salmon is an excellent source of high quality protein, and contains predominantly healthy unsaturated fats.

Analysis of salmon performed on the raw muscle without skin and bones.

Serving size: 3-1/2 oz. (100 Grams) — Raw Weight Portion

King Sockeye Coho Keta Pink

Calories 231 216 184 154 149

Protein (g) 25.7 27.3 27.3 25.8 25.5

Fat (g) 13.3 10.9 7.5 4.8 4.4

Saturated Fat (g) 3.2 1.9 1.5 1.0 0.7

Sodium (mg) 60 66 53 64 86

Cholesterol (mg) 85 87 57 95 67

Omega-3 (g) 1.7 1.2 1.1 0.8 1.3

NOTE: Nutritional value for salmon will vary 1-2% in protein and fat content from these average values, depending upon the maturity of the fish. Omega 3 values represent the sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

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