Alaska Keta Salmon
Alaska Keta Salmon
Assado Sushi Filé Sashimi
Carne salmonado Carne firme Sem espinha
Baixo risco Sustentável
Chum (Keta Salmon) Scientific Name: Oncorhynchus keta
The most VERSATILE and WIDELY DISTRIBUTED! Among the 5 species, it is the most geographically widespread in Alaska. Pink flesh, mild flavor, and 22g of protein per serving. Its roe is a true treasure!
As one of the largest species, it measures at least 61 cm. Because of its milder flavor, you can cook it with the skin on in a very hot pan – the skin gets very crispy and pairs perfectly with lemon, capers, and butter.
Fun Fact: It returns in two seasons: summer salmon and autumn salmon. It spends 3 to 4 years in the ocean before returning to spawn.
General information
General characteristics
All salmonids naturally have white flesh. In the case of wild salmon, the flesh naturally turns pink when, for reproductive reasons, they begin to feed on crustaceans. In the case of farmed salmon, the pink color of their flesh is obtained by adding astaxanthin to their feed, a food additive authorized by food safety agencies worldwide.
Location and habitat
Specifics: Alaska
Scientific and other names
Oncorhynchus chinook (Chinook Salmon/King); Oncorhynchus kisutch (Coho Salmon/Silver); Oncorhynchus nerka (Sockeye Salmon/Red); Oncorhynchus keta (Chum Salmon/Keta); Oncorhynchus gorbuscha (Pink Salmon/Humpback)
