Alaska’s Bounty

The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method.

Sockeye Salmon

Alaska sockeye salmon
Known for their rich flavor and distinctive deep red flesh, which retains its color throughout cooking.


  • Rich red flesh
  • Excellent color retention
  • Distinctive rich flavor
  • Firm texture


Excellent source of

  • Omega-3 fatty acids
  • High quality protein
  • Selenium and phosphorous
  • Good source of potassium

Size and Specs

The second most abundant Alaska salmon species. On average, they weigh 6 pounds and measure 25 inches in length. Generally marketed in whole, steak or fillet forms. Also available in convenient, shelf-stable cans and pouches.

Harvesting Methods

Excellent source of

  • Gillnetting
  • Purse Seining

Seasonal Availability

Available fresh from mid-May through mid-September, and frozen year-round

Preparation Tips:

Perfect for

  • grilling
  • broiling
  • sautรฉing
  • roasting
  • poaching
  • steaming
  • smoking.

Named for its distinctive red meat color, which is retained throughout the cooking process.