“I’ve never heard of it.” That’s the most common statement we hear from farmers market goers upon being introduced to our Alaska Keta Salmon.
Oncorhynchus Keta is one of 5 species of Wild Pacific Salmon caught in the cold clear waters of Alaska. If you’ve ever been to Alaska or perhaps even the Pacific Northwest, you may have heard this salmon called dog or chum. Although generally regarded as one of the less desirable species of salmon, in Arctic, Northwestern, and Interior Alaska, chum/keta salmon are highly prized as a traditional source of dried winter food. In the southwestern US, many have come to appreciate Keta Salmon as a powerhouse of nutrition and a cost efficient staple. As one of the largest species of salmon, this fish has a great yield and caviar or roe from this particular salmon is highly valued around the world.
We’ll continue to use the latin term Keta to help introduce a beautiful wild salmon experience to a group of FishHuggers who know that proper handling will determine the final quality of the fish. Our keta salmon has a firm texture and a light mild flavor perfect for poaching in broth or carrot juice for 2 minutes per side for an elegant and quick dinner.
Keta has less oil than other salmon, but ten times more oil than cod. Even timid fish eaters usually like keta when lightly prepared by steam, sou vie or poaching. Also great for fish chowder, soups and salmon tacos.
Wild Salmon, regardless of species, is considered the world’s most nutrient dense food. Drop by Los Ranchos Growers Market any Saturday in September and check out our special on Keta Salmon!
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