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Canned salmon: Bones & Skin

Glad to know you're still in Alaska. Yes, lots of people do prefer the Red salmon but nonetheless, Kings bring a higher market price. And again, they are never referred to as "dog salmon"...that's what we call chums. Pinks and chums are two different types fo salmon.

Jun 23, 2011
Wildfish in General Topics

Sockeye or King salmon

Uh uh.

May 10, 2011
Wildfish in General Topics

Sockeye or King salmon

It's like this. The colder the water, the less mercury content in the fish.

Studies on Alaskans who have eaten salmon every day of their lives show no elevated levels of mercury in their systems.

May 10, 2011
Wildfish in General Topics

Canned salmon: Bones & Skin

I'm sorry. It's been a long time since you've been in Alaska, and some of your information about salmon is incorrect.

King/Chinook salmon is the top of the line. No one calls it dog salmon. Generally it brings a much higher price on the market than even sockeye.

The term "jack salmon" is not species specific, but occurs more in Coho than in Kings. The term references male fish who return to the spawning grounds a year before their counterparts.

Seine openings are for a matter of hours anymore, not for a week or so. And while it's true that there is still a strong Asian market for the flash frozen troll caught fish, more and more of it is going to lower 48 markets these days.

Dog salmon is also called "chum" salmon...not pinks. And there's a new marketing gimmick that calls them "Keta" salmon. Personally I won't sell/process them.

Ocean caught humpies can actually be quite good if they're caught at the beginning of their run, but my company doesn't deal in them. They're the largest run in Alaska, though, and they are mass produced for the lower end market.

We have a small cannery and do not practice what you describe...our product is too valuable (but then, we only deal in Kings, sockeye, and coho).

May 10, 2011
Wildfish in General Topics

Can we talk about canned salmon?

We have a salmon processing plant in SE Alaska which has a small canning division. We do remove the skin and the pin bones. We primarily specialize in smoked coho, King, and sockeye. We're still fairly low tech out here, and we aren't large enough to need to advertise much. Word of mouth is how we get the majority of our business. But recently (as in yesterday) I started a facebook page for our company; I hope that it's acceptable to post the link here.

http://www.facebook.com/profile.php?v...

We'll be posting recipes, general information, and providing some insight about what it's like to live and work in the Alaska seafood industry. Please feel free to friend us.

May 10, 2011
Wildfish in General Topics