The harvest season for wild Alaska salmon kicked off about a month ago on Thursday, May 17, with the arrival of the first sockeye and king salmon, followed by pink, keta, and coho salmon in June. Menus across the country will be featuring delicious, wild Alaska salmon throughout the fresh season.
The harvest season is unique to wild, Alaska salmon. These amazing species must swim along some 34,000 miles of Alaskan coastline, in the frigid waters of the North Pacific to reach their destination. On the longest runs, they travel more than 2,000 miles inland, and accomplish this feat relying entirely on energy reserves from food consumed at sea: once they enter the river they eat nothing at all.
Alaska’s glacier-fed waters give Alaska salmon the pure, rich flavor and exceptional quality that make it one of America’s favorite fish. High in lean protein and long-chain omega-3s, along with other functional nutrients, wild Alaska salmon are easily adaptable to an array of palates and budgets and can be enjoyed in a variety of ways. From grilled to roasted, broiled or steamed, salmon is easy to prepare in as little as 20 minutes.
King Salmon Tartare
Recipe by Dustin Trani, J. Trani’s, San Pedro, CA
1 cup Alaska king salmon – diced
1 ¼ teaspoon ginger – fine chop
2 teaspoons shishito peppers – thin sliced
1 teaspoon sesame seeds, white and black – toasted
2 teaspoons chili infused olive oil
Sea salt to taste
Small mint leaves to garnish
Method: Combined all ingredients and gently fold together. Present in a chilled dish or bowl and server with fried wontons
At the Art of Catering Food (AOCF), attendees receive plenty of recipes to take back to their kitchens. Click here for the latest information on AOCF and Catersource.