Wild Alaskan Keta

Keta has a beautiful coral-pink color, mild flavor and firm texture. The lean, but dense meat is cooked best at a lower cooking temperature and lends itself to baking, broiling, grilling, poaching, sautéing, smoking, sushi/sashimi, roasting, steaming, and canning.

Good to Know :
Depending on who is processing our salmon, it can be sold with or without pin bones. Please check product description. Salmon is sold skin on. Need tips for removing pin bones or want to remove the skin? Please click here . (skip to 3:45 to get directly to the pin bone and skin removal)

Need some tips and tricks for cooking seafood? Try some of these tried and true recipes !

Harvesting Methods:

Drift Gillnet

Harvesting location:

Southeast Alaska (Juneau, Wrangell, Petersburg)

Nutritional Values :
(based on a 3 oz. cooked portion, source: Alaska Seafood Marketing Institute)
Calories: 130, Protein (G): 22, Fat (G): 4, Saturated Fat (G): 1, Sodium (MG): 54, Cholesterol (MG): 80, Omega-3s DHA+EPA (MG): 683, Vitamin B12 (MCG): 3, Vitamin A (MCG): 30, Vitamin D (MCG): NA, Selenium (MCG): 40, Potassium (MG): 470, Iron (MG): .6, Calcium (MG): 10