Wild Alaska 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. Portions are 5-7 oz, carefully frozen and vacuum-sealed with skin on and pin bones in.

Keta is very mild and leaner than other types of salmon, making it incredibly versatile. Try it battered and fried for a fish sandwich or simmered in a creamy chowder.

Caught using gillnet gear in Southeast Alaska

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