Alaskan King Salmon

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Name Alaskan King Salmon
Other name Chinook Salmon, Quinnat Salmon, Spring Salmon, Tyee Salmon
Latin name Oncorhynchus tshawytscha
Japanese name さけ (sake)
Detail
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Salmoniformes
Family Salmonidae
Genus Oncorhynchus

Conservation Status
It is easy to find. There are many fish farm join the business.

Flavor & Texture
Rich red-fatty flesh and firm texture, succulent flavor, high oil content taste. Belly part is the richest part which contain more oil than the other part. The tail texture is firm to a little crunchy and has less fat.
There is no big different taste between wild and farm Alaskan King Salmon. The expert notices Wild Alaskan King Salmon is slightly less oily and less firm compare to the firm.

Fact
The largest of the 5 Alaskan Salmon species. They grow to 30-40 inches with the average weight as 20 pounds. The biggest Alaskan King Salmon which ever catched is 58 inches with the weight 97 pounds.

Harvesting
Nowadays, Alaskan King Salmon is a great seafood business. There are many different types of Alaskan King Salmon; wild, ocean farm and freshwater farm. They can be harvested by trolling, gillneting or purse seining methods. They are available whole year round.
The wild Alaskan King Salmon can be found in Pacific area from Southern California to Alaska.

Sushi Preparation
Salmon is easy to skin and bone because they are big size fish. People do not prefer the bottom belly part because it contains too much fat, unless seared with strong sauce or garnish. Skin can be grilled or deep fried as chips if it is cleaned properly. Neck part is the fattiest part. Some people love neck part to be grilled, however, it is really deep fishy taste.

Wild Salmon might contain anisakis larvae. Therefore, freezing at least -31 F for 8 hours or -4F for a week is necessary.

Nutrition
Omega-3 fatty acids, high quality protein, selenium, phosphorus and pottasium

 

Nutrition Fact 100 grams +3.5 oz
Calories 230
Protein (g) 26
Fat (g) 13
Saturated fat (g) 3
Sodium (mg) 60
Cholesterol (mg) 85
Omega-3 (mg) 1700
Source of information:

Alaska Seafood Marketing Institute, wikipedia

, the Zen of Fish


       
 
Alaskan King Salmon, Sushi Dojo, NYC
http://www.four-tines.com
New Zealand King Salmon
http://www.wildfish.co.nz/
Alaskan King Salmon, White salmon & New Zealand King Salmon Sushi Yasuda, NYC
http://happynoms.com
 

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.