Keta Salmon

Keta salmon are the second most abundant species of salmon in Southeast Alaska (behind pink salmon). Until about a decade ago, they were harvested for a single reason: Ikura, their prized roe. Since then, fishermen have begun to target them for a growing number of fresh and frozen markets both domestic and abroad. Keta is meaty, lean, and delicately flavored. From gravlax to batter-fried fish and chips, chowders to home-made burgers, keta’s mild flavor and firm texture are the perfect vehicle for innumerable applications.