Alaska Salmon are anadromous. That is, they spawn in fresh water and the young salmon fry migrate to sea where they grow and mature for one to four years, depending on the species. At sea, they build fat and nutrients in preparation for their journey home. When the time comes, they swim inland (sometimes thousands of miles) to the exact stream where they hatched to start the cycle anew.

There are five distinct and delicious Alaska salmon species:
King, Sockeye, Coho, Keta and Pink

Rich flavor and moist, succulent texture make King, Sockeye and Coho Salmon a terrific choice for using our COOK IT FROZEN!® techniques for grilling, broiling, poaching (and more!) fillets, steaks or whole fish.

Leaner Keta and Pink Salmon are also excellent choices for our COOK IT FROZEN! recipes, whether sautéing or roasting using flavorful seasonings or sauces.