As sockeye salmon season fades each year, Alaska fishermen prepare their nets to target Coho, or silver salmon. Near Kenai lies Beluga Point, a peninsula jutting out into the cool waters of Cook Inlet where many people’s favorite wild salmon is now landing. Coho’s latin name, Oncorhynchus kisutch comes from the Greek roots onkos (hook) and rynchos (nose), alluding to their striking jaw hook that males develop during spawning season. Born in the river of their parent’s birth, coho fry remain in streams for over a year, moving seaward the following spring, returning to spawn when they are three years old.
Coho are a chef's salmon- milder than sockeye, but firmer than king salmon with less fat. Coho’s succulent pink flesh is a treat that everyone enjoys and at a next day from the water delivered price of $7.90/lb, they should find their way onto your menu for the next two months.
This season we contracted with a state-of-the-art processor in Bristol Bay to take a portion of our fishermen’s sockeye catch and flash freeze them at the peak of flavor. The fish will travel south by boat and train to cold storage facilities, allowing us to deliver beautiful red fillets to chefs around the country via FedEx Next Day Ground at a minimum carbon footprint. When carefully refreshed this frozen wild salmon challenges the quality of the freshest fresh, and when tasted side by side with any farmed salmon simply blows it away. They will be available by the time coho season ends, allowing chefs to continue creating delightful dishes with sockeye salmon and support Bristol Bay all year long. The story is good and the fish is better.
Good news on the fish fraud front; the Senate Commerce Committee has passed the Pirate Fishing Bill. It would become illegal to purchase IUU (Illegal, Unreported and Unregulated) fish, including fish caught in violation of a conservation measure, and to mislabel fish. If this bill makes it into law, it clearly raises the stakes for mislabeling and falsifying the country of origin and type of harvest, and we applaud it.
Our new friends at The Bachelor Farmer in Minneapolis got some love from the NY Times this week, embracing their Nordic heritage. With Atlantic salmon having gone the way of the buffalo, now only farmed salmon is harvested in Europe. Alaska’s wild salmon fishery is recognized as the world’s best managed. We should enjoy our national treasure.